CHICKEN ENCHILADA CASSEROLE

Don’t you just love 5-ingredient meals? That’s this chicken enchilada casserole. Just chicken, beans, sauce, tortillas, cheese, and done.

This is a Chicken Enchilada Casserole and it’s so delicious. It’s like taking all the goodness of an enchilada, stacking it up, and baking it under a layer of cheese. It’s also incredibly easy. Hello, did you see that there are only FIVE ingredients here? As I was writing the recipe out I kinda couldn’t believe it. It looks and feels and tastes like something that took a really long time to make. It’s like free work or something.

Here below i share to you the delicious recipe ...

CHICKEN ENCHILADA CASSEROLE RECIPE

DESCRIPTION
A 5-ingredient stacked enchilada casserole layered with tortillas, beans, and chicken and covered with cheese and enchilada sauce.

INGREDIENTS

• 1 lb boneless, skinless chicken breasts
• 19 ounces (about 2 ½ cups) enchilada sauce
• 2 cups shredded cheese (I used Mozzarella because I had it on hand)
• 6-8 small flour tortillas
• 1 can refried beans (I like Amy’s Organic Refried Black Beans)

INSTRUCTIONS

1. Cook and shred the chicken. I do this by boiling a large pot of water and cooking the chicken breasts in the water for about 30 minutes until cooked through. Then I shred the chicken with 2 forks. You can do this ahead of time.
2. Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. For me this was about 1/3 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.
3. Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling.
4. Allow to rest for at least 15 minutes before cutting and serving (otherwise it will be a soupy mess – delicious, but not ideal). Top with sliced green onions or cilantro.

NOTES
To get each layer completely covered with tortillas, I cut 2 additional tortillas into fourths and used them to cover the corners. This is not necessary but it helps when you layer your ingredients.

Recipe Source : chicken enchilada casserole @ pinchofyum