Chicken Enchilada Casserole
Ingredients
The casserole
-
8
small
corn or flour tortillas
-
2
cups
cooked shredded chicken breast
-
2
cups
shredded Monterey Jack cheese
-
1
15-ounce can
pinto beans
-
2
cups
red enchilada sauce
-
1
spray
cooking spray
Optional garnishes
-
to taste
olives
-
to taste
sour cream
-
to taste
red onions
-
to taste
cilantro
-
to taste
green onions
-
to taste
avocado
-
to taste
tomato
Instructions
- Preheat the oven to 350°F and coat a baking dish with cooking spray.
- Spread ¼ cup of enchilada sauce on the bottom of the dish.
- Layer 4 tortilla halves over the sauce to cover the bottom.
- Add ⅓ of the chicken, ⅓ of the beans, ½ cup of cheese, and ⅓ cup of enchilada sauce on top of the tortillas.
- Repeat the layering process two more times.
- Place the remaining tortilla halves on top and spread the remaining enchilada sauce over them.
- Sprinkle the remaining cheese on top.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 5-10 minutes until the cheese is melted and browned.
- Let sit for 5 minutes, then add garnishes and serve.
Nutrition Facts (estimated)
Servings
6
Calories
349
Total fat
15g
Total carbohydrates
31g
Total protein
23g
Sodium
826mg
Cholesterol
33mg
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