Chicken Enchilada Casserole
A simple layered casserole made with shredded chicken, refried beans, tortillas, enchilada sauce, and plenty of melted cheese. Instead of rolling individual enchiladas, everything is stacked in a baking dish for an easy, comforting dinner.
Print Pin Servings: 12
Ingredients
- 2-3 cups cooked, shredded chicken
- 2 1/2 cup enchilada sauce (storebought or homemade)
- 2 cups shredded Mexican cheese
- 6-8 small flour tortillas (corn works too)
- 1 can refried beans
Instructions
- Preheat the oven. Set the oven to 375 degrees.
- Add sauce to the baking dish. Spoon a small amount of enchilada sauce into the bottom of a glass square baking dish. A 9×9-inch dish works well. Spread the sauce over the base to help prevent sticking.
- Create the first tortilla layer. Arrange 2 tortillas across the bottom of the dish, overlapping them as needed so the surface is covered.
- Build the casserole layers. Add layers of refried beans, chicken, cheese, enchilada sauce, and tortillas. Repeat the process once so you have a total of 2 layers. For each layer, use approximately 1/3 cup refried beans, 1 cup chicken, ½ cup cheese, and about 3/4 cup enchilada sauce.
- Top and bake. Pour the remaining enchilada sauce over the casserole and finish with 1 cup cheese. Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Remove the foil, then continue baking uncovered for an additional 5 minutes, or until the cheese begins to brown and the sauce is bubbling.
- Rest before serving. Leave the casserole to rest for at least 15 minutes before slicing. This gives the layers time to firm up. Serve with cilantro, lime, sour cream, or avocado if desired.
