Chicken enchilada casserole
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
566.99 g
shredded cheese
224 g
shredded chicken
453.59 g
canned tomatoes
283.5 g
refried beans
425.24 g
flour tortillas
6
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
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