How to make chicken enchilada casserole (video)

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Enchiladas are an iconic food in Mexico and other South American countries. According to Gourmet Sleuth, recipes for enchiladas date all the way back to the Aztecs, though this was before the term 'enchilada' was used. The Aztecs would wrap meat up in a tortilla and pour some sort of salsa on top. And the rest, as they say, is history.
While you're likely familiar with the recipe for enchiladas, we're willing to bet not all of you have come across an enchilada casserole before. The components are the same, and so is the taste - but the method is a bit different. 
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Cooktop Cove
Chicken enchilada casserole
4-6
30 minutes
25 minutes
55 minutes
2 pounds chicken thigh boneless skinless
12 oz can enchilada sauce, 3 tablespoons reserved, plus more if desired
1 tablespoon canola oil
1 teaspoon cumin
1 teaspoon dried oregano
1½ cup jack cheese
1½ cups mozzarella
8 yellow corn tortillas
fresh cilantro, chopped
2 teaspoon salt
pepper to taste
Put a large sauté pan on medium heat and add canola oil, when oil has come to temperature add in cumin and oregano, stir and let bloom for 1 minute then add in 1 can of enchilada sauce.
Once enchilada sauce has come to temperature add in chicken and 1 teaspoon of salt, allow to cook on medium heat in the sauce for 30 minutes until chicken is fully cooked. Be sure to stir and adjust heat as needed to avoid burning.
When chicken is cooked removed from pan and shred with two forks then return to sauce add in pepper, then mix. (If you have extra enchilada sauce and want the chicken to be more saucy add in as much as you like then mix well.)
Use 3 tablespoons of enchilada sauce to spread on a 8x8 baking dish. Then layer on half of the tortillas followed by half of the shredded chicken.
Mix cheeses together and sprinkle half on top of chicken
Make another layer with remaining half of the tortillas then follow with the rest of the chicken and top with the remaining cheese.
Bake in an oven preheated to 400 °F for 20 minutes or until the top is golden brown and bubbly.
Garnish with fresh chopped cilantro.
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