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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 Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Rob


  • 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


  1. 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 .