Red Enchilada Casserole

Ingredients:

• 1 lb chicken
• A piece of onion
• Salt
• 1 garlic clove
• Corn tortillas (enough to cover 3 layers)
• 3/4 of one jar of Salsas De Cecilia Pasilla Simmer Sauce
• 2 tablespoons chicken Knorr
• The broth from cooking the chicken
• 1/2 onion
• 2 cups crumbled queso fresco
• Shredded Mexican blend cheese for the topSour cream to serve

Follow my instructions:

1. Place the chicken with the garlic, salt, and onion in a pot with enough water to boil.
2. Prepare the tortillas: On a large oven tray, spray avocado oil and lay out the tortillas. Spray more oil on top and place the tray in the oven for 3 minutes on broil high.
3. Chop the onion and mix it with the crumbled cheese.
4. Place the cooked chicken in a container and shred it.
5. Pour the Pasilla Simmer Sauce into a pot with 3 cups of the chicken broth and 2 tablespoons of chicken Knorr. Bring to a boil.
6. Grab a 13x9-inch baking dish and pour a thin layer of the sauce. Cover with a layer of tortillas (cut some in half if needed to fully cover the layer).

7. Cover with the chicken and more sauce, another layer of tortillas and now cover with the cheese with onion, more sauce, last layer of tortillas and reminding of the sauce, top with the Mexican blend cheese and cover with foil, put in the oven at 345•F for 20 mins, remove the foil and leave for 5 more mins.
   
   Enjoy