1 – 1½lbs of boneless, skinless cooked and shredded chicken breasts
2 ½ cups of enchilada sauce (your choice)
8 oz shredded cheese (cheddar cheese)
8 flour tortillas
1 can of re-fried beans
Instructions
Preheat the oven to 400 degrees
Spread a few spoonfuls of enchilada sauce in the bottom of a 9x9 baking pan
Use two tortillas to cover the entire surface
Layer the beans (about ⅓ cup) , chicken (about 1 cup), cheese (about ⅓ cup), sauce about ⅔ cup) and tortillas for a 3 total layers
Cover with the final layer with the remaining enchilada sauce and shredded cheese
Bake for 30-35 minutes or until cheese is slightly brown and bubbling.
Allow to cool for at least 15 minutes before serving (I know it’s hard to wait but it will make much it much less messy!)
Serve with your favorite toppings like sour cream, green onions, jalapeños, etc.
Notes
You can cut 2 tortillas into fourths and use those to fully cover the corners of the dish in each layer! You can also mix and match various cheese/bean combinations to give this casserole a little different flavor each time!
Recipe by Simple Green Moms at https://simplegreenmoms.com/chicken-enchilada-casserole/