Chicken Enchilada Casserole
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
8 corn tortillas, torn in half
2-1/2 cups enchilada sauce
3 lbs. cooked chicken, shredded
1 (15 oz.) can pinto or black beans, rinsed and drained
2 cups Monterey Jack cheese, shredded
Preheat the oven to 350 degrees. Spray a 9x11-inch baking dish with cooking spray and set aside.
Spread ½ cup enchilada sauce in the bottom of a 9x11 baking dish. Layer 4 halves of tortillas over the sauce so that entire dish is covered. Top with 1 cup chicken, 1/3 cup of the beans, 1/2 cup cheese and 1/2 cup enchilada sauce.
Place a second layer of tortillas, 1 cup of the chicken, 1/3 cup of the beans, 1/2 cup of cheese and 1/2 cup enchilada sauce. Repeat the process one more time for the third layer.
Place the remaining tortilla haves of the top, pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining cheese.
Cover with aluminum foil and bake for 20-30 minutes. Remove the foil and bake for another 10 minutes hot and bubbly.
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