Chicken Enchilada Casserole
Tortillas, shredded chicken, flavorful sauce, and melty cheese are all combined in this hearty and easy chicken enchilada casserole.
Servings 8
Calories 408kcal
Ingredients
- 3 cups shredded chicken cooked
- 28 oz red enchilada sauce 1 can
- 3 cups Monterey jack cheese shredded - or Mexican blend
- 16 oz refried beans 1 can
- 12 corn tortillas or flour (6 inch)
Serving Options
Tomatoes
Avocados
Green onions
Cilantro
Your favorite toppings
Instructions
- Preheat the oven to 375 degrees F.
- Lightly spray a 13x9 baking dish with cooking spray.
- Pour a ½ cup of the enchilada sauce in the bottom of the baking dish.
- Cut the tortillas in half and add a single layer, about 8 halves, on top of the enchilada sauce.
- Combine the remaining enchilada sauce with the shredded chicken and the refried beans.
- Add ⅓ of the chicken mixture on top of the tortillas in the pan.
- Then sprinkle ⅓ of the shredded cheese on top.
- Repeat with another layer of tortillas, chicken mixture, and cheese.
- Add a final layer of tortillas, chicken mixture, and cheese.
- Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for 5-10 minutes more or until cheese is melted and the casserole is bubbly.
- Serve with your favorite toppings.
- Store any leftovers in the refrigerator in an airtight container.
Nutrition
Serving: 1g | Calories: 408kcal | Carbohydrates: 32g | Protein: 30g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 1497mg | Potassium: 227mg | Fiber: 7g | Sugar: 9g | Vitamin C: 2mg | Calcium: 373mg | Iron: 3mg | Net Carbohydrates: 26g