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Easy Cheesy Chicken Enchilada Casserole

  • 3 cups cooked, shredded chicken
  • 2 1/2 cups enchilada sauce
  • 1 (15 oz) can refried beans
  • 12 corn tortillas
  • 3 cups Monterey Jack cheese, shredded
  1. Preheat oven to 375°F and spray a 9×13-inch baking dish with nonstick spray.
  2. Spread a few spoonfuls of enchilada sauce in the bottom of the baking dish. Top with a layer of tortillas, breaking some tortillas in half in needed to create an even layer.
  3. Top with 1/3 of the beans, 1/3 of the chicken, 1/3 of the enchilada sauce, and 1/3 of the cheese. Repeat layers — tortillas, beans, chicken, sauce, and cheese — with remaining ingredients.
  4. Cover dish with aluminum foil that’s been coated with nonstick spray and bake 25 minutes. Uncover and bake until cheese is bubbly and starting to brown, 5-10 minutes more.
  5. Let rest 10 minutes before serving. Enjoy!