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Chicken Enchilada Casserole
Tortillas, shredded chicken, flavorful sauce, and melty cheese are all combined in this hearty and easy chicken enchilada casserole.
Course Main Course
Cuisine American, Mexican
Keyword casserole, chicken, enchiladas
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 8
Calories 408kcal
- 3 cups shredded chicken cooked
- 28 oz red enchilada sauce 1 can
- 3 cups Monterey jack cheese shredded - or Mexican blend
- 16 oz refried beans 1 can
- 12 corn tortillas or flour (6 inch)
Serving Options
Tomatoes
Avocados
Green onions
Cilantro
Your favorite toppings
Preheat the oven to 375 degrees F.
Lightly spray a 13x9 baking dish with cooking spray.
Pour a ½ cup of the enchilada sauce in the bottom of the baking dish.
Cut the tortillas in half and add a single layer, about 8 halves, on top of the enchilada sauce.
Combine the remaining enchilada sauce with the shredded chicken and the refried beans.
Add ⅓ of the chicken mixture on top of the tortillas in the pan.
Then sprinkle ⅓ of the shredded cheese on top.
Repeat with another layer of tortillas, chicken mixture, and cheese.
Add a final layer of tortillas, chicken mixture, and cheese.
Cover with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking for 5-10 minutes more or until cheese is melted and the casserole is bubbly.
Serve with your favorite toppings.
Store any leftovers in the refrigerator in an airtight container.
Serving: 1g | Calories: 408kcal | Carbohydrates: 32g | Protein: 30g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 1497mg | Potassium: 227mg | Fiber: 7g | Sugar: 9g | Vitamin C: 2mg | Calcium: 373mg | Iron: 3mg | Net Carbohydrates: 26g