Chicken Enchilada Casserole
Ingredients
- 23 23 cooked, shredded chicken –
- 2 1/2 2 1/2 enchilada sauce (storebought or homemade)
- 2 2 Mexican cheese shredded
- 68 flour tortillas – small(corn works too)
- 1 refried beans can
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Instructions
- Preheat: Preheat the oven to 375 degrees.
- Spread Sauce In Bottom: Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking.
- Layer Tortillas: Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface.
- Layer Everything Else: Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. (For me this was about 1/3 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.)
- Bake: Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling.
- Rest and Serve: Allow to rest for at least 15 minutes so it can firm up a bit before cutting and serving. Top with cilantro, lime, sour cream, or avocado.
Source
Original recipe: View Original
