Chicken enchilada casserole

Name: Chicken enchilada casserole
Total time: 45 min
Yield: 8 servings
Ingredients: 20 oz enchilada sauce; 2 cups shredded cheese; 1 lb shredded chicken; 10 oz canned tomatoes; 15 oz refried beans; 6 flour tortillas; 8 servings green onions

Chicken Enchilada Casserole is a vitamin and mineral rich dish that can be enjoyed any time, but it is especially good for Autumn. It is an affordable recipe for fans of Mexican food.

Ingredients

enchilada sauce

20 oz

shredded cheese

2 cups

shredded chicken

1 lb

canned tomatoes

10 oz

refried beans

15 oz

flour tortillas

green onions

8 servings

Method

Heat oven to 37
Prepare a 9 x 13 baking dish and begin by placing a layer of tortillas on the bottom of the dish.
Then add a layer of chicken and 1/4 a cup of the shredded cheese.
Add on half a can of tomatoes and green chilies and one can of the verde enchilada sauce.
Finish the layer with a half a can of the refried beans.
Then cover with another layer of flour tortilla pieces, and start the layering process again.
Once you are finished layering, cover the top with the remaining shredded cheese.
Cover with foil, and then bake in the oven for 30 minutes.
Remove the foil, add a few green onion tops, and bake for an additional 5 minutes until the cheese is melted and bubbly. Allow to sit for 10-15 minutes to allow to cool before serving. Serving any sooner may give you a soupy, but still delicious dinner.

Nutrition:

353 kcal

Carbs

32 g

Fat

11 g

Protein

27 g

Share recipe: