Print
Chicken Enchilada

Chicken Enchilada Casserole


  • Author: Pinch of Yum
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 10-12

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 – so yummy!)

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.