AAA Chicken Enchilada Casserole
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- 3 lb
- chicken breasts, boneless and skinless
- 2 28 oz
- cans red enchilada sauce
- 6 c
- mexican blend shredded cheese (reserve 1 cup)
- 10 - 12 medium
- flour tortillas
- 2 can(s)
- refried beans
- 2 can(s)
- diced green chilis
- 2 qt
- cottage cheese, small curd or ricotta cheese
- 1 can(s)
- sliced black olives (optional)
- 2 large
- onions, yellow, medium chopped
1Preheat oven to 375 degrees. Chop onion and set aside. Warm refried beans in microwave in a microwave safe bowl. Add onion and mix thoroughly.
2Boil chicken in lightly salted water 30 minutes or until cooked through.
3Remove cooked chicken, shred with two forks to desired consistency and set aside.
4Mix shredded chicken, chilis and cottage/ricotta cheese together.
5Pour enchilada sauce into a medium bowl. Add a little of the sauce to the bottom of a 9 x 13 baking dish or pan to prevent sticking.
6Dip 3-4 tortillas in bowl of sauce. Arrange dipped tortillas in layer on bottom of dish, overlapping to cover bottom.
7Add 1/2 cup each of bean mixture, chicken mixture, and cheese. Repeat layers ending with dipped tortillas on top. Add 1 cup cheese and remaining sauce to top of casserole.
8Spray foil with cooking spray and lay sprayed side down on casserole and seal. Bake 30 minutes at 375. Remove foil and bake an additional 5 minutes or until cheese begins to brown and is bubbling.
9Remove from oven and let stand 15 minutes (otherwise it will fall apart into a mess). Top with chopped green oinions, sliced black olives or cilantro if desired.
10Suggested toppings: Salsa, sour cream, fresh diced tomato.