Chicken Enchilada Casserole
There were a couple of things we didn't care for in the original so we adjusted and ended up with what you see here.
It's simple and uses nothing particularly special .. pantry ingredients that we seem to always have on hand.
It's quick, easy and tasty.
It's just as tasty without the chicken if desired.
I've doubled it before and made it in a 9x13 for group events and the baking dish always comes home empty !
If there are leftovers just cut to serving size and freeze for a quick portion at a later date.
6-8corn tortillas - i prefer the yellow but white corn will work
2 crefried beans - canned or home made
2 cblack beans or whole pinto beans - drained and rinsed
2 cshredded cooked chicken - rotisserie works well as a time saver
2 cgreen enchilada sauce - heat level is up to you
1 csour cream
2 cshredded monterey jack cheese
1 cshredded cheddar cheese
·garnishes: snipped chives, chopped tomato, sliced black olive, avocado, salsa, sour cream
How to Make Chicken Enchilada Casserole
- Preheat oven to 375°.
Lightly spray an 8x8 baking dish up the sides as well as the bottom.
- Lay 2 corn tortillas into the baking dish, overlapping in the middle.
*** Note: I sometimes cut 2 tortillas in half to make a solid lining of tortillas but that is up to you.
- Spread half of the refried beans onto the tortillas.
Then sprinkle half of the black beans and 1/2 of the shredded chicken over the refried beans.
- Pour 1/3 of the enchilada sauce over the chicken then dollop half of the sour cream over all.
Spread everything evenly with the back of a spoon.
Sprinkle 1/3 of the cheeses over top and then repeat ending with the last of the tortillas on top.
Sprinkle with the remaining enchilada sauce and cheese.
- Cover and bake for 30 minutes.
Remove cover and bake for another 10 minutes or until bubbly.
Remove from oven and let the casserole stand for 10 minutes before serving.
- Serve hot topped with garnishes of your choice.