All the flavors of an enchilada without the work of stuffing and rolling the tortillas. The casserole is made like you would make a lasagna, layer upon layer of enchilada flavor.
Chicken Enchilada Casserole
Ingredients:
- 2 cups cooked shredded chicken breast, about 1 1/2 pounds
- 3 cups shredded Monterey Jack cheese
- 4.5 ounces chopped green chilies
- 8 tortillas
- 16 ounces refried beans
- 19 ounces enchilada sauce
Directions:
- Preheat oven to 350º F. Lightly grease a 9x13 inch baking dish.
- In a large bowl combine the chicken, 1 1/2 cups cheese and chilies.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Place two tortillas in the bottom of the dish. Cut another tortilla in half and place in the bottom of the baking dish to help cover most of the dish.
- Spread half of the refried beans on top of the tortillas, followed by half of the chicken mixture and then 1/3 of the enchilada sauce.
- Place another layer of the tortillas on top, followed by the remaining refried beans, the chicken mixture and 1/3 of the enchilada mixture.
- Place the remaining 2 tortillas on top and then top with the remaining enchilada sauce and the remaining cheese.
- Cover the baking dish with foil and bake for 45-55 minutes, or until the casserole is bubbly. Let stand for 5 minutes before serving.
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Nutrition Facts |
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Serves: 6 |
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Amount Per Serving |
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Calories 509 |
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Total Fat |
26.8g |
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Saturated Fat |
10.3g |
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Polyunsaturated Fat |
0.3g |
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Monounsaturated Fat |
0.7g |
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Trans Fat |
0g |
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Cholesterol |
99.7g |
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Sodium |
808.7g |
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Potassium |
119.3g |
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Total Carbohydrates |
33.6g |
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Dietary Fiber |
4.7g |
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Sugars |
0.7g |
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Protein |
32.3g |
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Vitamin A 13.75% Vitamin C 5.67% |
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Calcium 42% Iron 8.08% |
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*Nutritional information will vary depending on the brands you use. |
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