Chicken Enchilada Casserole

Chicken Enchilada Casserole – We just love a simple 5 ingredient meal. Perfect for a weeknight meal.  All you need is chicken, refried beans, sauce, tortillas, cheese, and your done! 

This is a Chicken Enchilada Casserole and it’s soso delicious and incredibly easy. did I mention that delicious and easy are the best things in the world when it comes to making dinner? 

Chicken Enchilada Casserole can not be any easier to make. all you do it layer! Put some sauce down in your pan then layer with the tortilla, then beans, chicken, cheese ect. SOOOOOOOOOO easy! 

Then you bake it and your done! You can use ground beef, turkey ect for this if you like.

We use leftover rotisserie chicken for this or you can make your own chicken breast or thigh meat.

Make this easy  5 ingredient Chicken Enchilada Casserole today! 

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Chicken Enchilada Casserole

Chicken Enchilada Casserole - We just love a simple 5 ingredient meal. Perfect for a weeknight meal.  All you need is chicken, refried beans, sauce, tortillas, cheese, and your done! 

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Author: Rob

Ingredients

• 1 lb cooked boneless chicken breast or chicken thighs
• 3 1/4 cups enchilada sauce
• 4-6 flour tortillas
• 1 can refried beans
• 2 cups monterey jack cheese, shredded

Instructions

• Use 1 lb rotisserie chicken or cook and shred the chicken.

  You can do this by boiling a pot of water and cooking the chicken breasts in the water for about 30 minutes until cooked through. Then shred the chicken with 2 forks. You can do this ahead of time. Make extra and freeze for another time you need chicken!

  Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square 9 x 9 baking dish. Place 2 tortillas in the bottom of the dish, overlapping to cover the surface. Layer the  chicken, beans,cheese, sauce, and tortillas; repeat once to make a total of 2 layers. You may have to tear the tortilla layers to fit.

  Cover the top with the remaining enchilada sauce and 1 cup cheese. Bake for 30 minutes. 

  Allow to rest for about 10 minutes before cutting and serving . Top with sliced green onions,  chopped tomato, avocados ect .