Chicken Enchilada Casserole


Serves 6-8



    • 2 cups diced cooked chicken (about 1 1/2 pounds chicken), shredded


    • 3 cups shredded Monterey Jack cheese blend (or desired cheese combo)


    • 1 (4.5 oz.) can chopped green chilies, undrained


    • 1 package of flour or corn tortillas


    • 1 (16 oz.) can refried beans


    • 1 (19 oz.) can enchilada sauce (or equivalent of homemade sauce)


    • 1/4 cup medium green onions, sliced (optional, for garnish)




    1. Preheat oven to 350º F.


    1. Mix the chicken, 1 1/2 cups of cheese, and the chiles in a bowl together.Chicken


    1. Add a few spoonfuls of enchilada sauce to the bottom of the casserole dish and spread it evenly across the dish, then layer two tortillas on top of the sauce, making sure that the entire bottom of the dish and part of the sides are completely covered by the tortillas.collage1


    1. Spread about half of the beans on top of the tortillas, followed by half the chicken mixture and then half of the enchilada sauce.collage2
Jonelle Rhode