Chicken Enchilada Casserole Recipe


A chicken enchilada casserole that is simple to make and only needs five things. Great for a quick dinner during the week!


SERVINGS: 6 SERVINGS – 6 corn tortilla – 2 cups chicken , cooked and shredded – 1 1/2 cups shredded cheese – 1 (15-ounce) can refried bean – 2 cups enchilada sauce



Heat the oven to 350°F (177°C). Non-stick cooking spray an 8x8-inch baking dish and set aside.


Step 1

Spread 1/4 cup of enchilada sauce in the baking dish. Place two corn tortillas on top (I cut mine in half, but this is optional).


Step 2

Top corn tortillas with half refried beans and half chicken. Top with 1/2 cup shredded cheese and 1/3 of the remaining enchilada sauce.


Step 3

Repeat layers again, then add the two remaining tortillas, the remaining enchilada sauce, and the last 1/2 cup of shredded cheese.


Step 4

Bake 20 minutes. Wait 10 minutes after removing from the oven before cutting.


Step 5

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