For me and enchiladas, it was love at first bite. That’s no exaggeration — mole, Suiza, ranchero, basic cheese… If it’s an enchilada, I’m all in. I’m even all in on enchilada casserole, which is not at all traditional but requires no rolling and yet still gives you the same saucy experience. (More or less, anyway.) This Chicken Enchilada Casserole is one to turn to when you’re craving enchiladas but don’t want to put a lot of work into getting them. It’s easy and cheesy and crowd-pleasing thanks to its approachable flavors and simple prep and it’s sure to make it into your regular dinner rotation.
Would you believe me if I told you that you only needed five ingredients to make this? I know it seems too good to be true but it *is* true, and it’s delicious. You need:
- Corn tortillas
- Cooked, shredded chicken (leftover rotisserie, anyone?)
- Enchilada sauce
- Refried beans
- Shredded Monterey Jack cheese
That’s it, truly.
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