Chicken Enchilada Casserole
A simple, hearty casserole made with just a handful of ingredients. Layers of tortillas, refried beans, tender shredded chicken, enchilada sauce, and melted Mexican cheese come together for an easy family dinner.
Print Pin Servings: 10
Ingredients
- 2–3 cups cooked, shredded chicken
- 2 1/2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded Mexican cheese
- 6–8 small flour tortillas (corn works too)
- 1 can refried beans
Instructions
- Preheat: Preheat the oven to 375 degrees.
- Spread Sauce In Bottom: Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking.
- Layer Tortillas: Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface.
- Layer Everything Else: 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.)
- Bake: 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.
- Rest and Serve: Allow to rest for at least 15 minutes so it can firm up a bit before cutting and serving. Top with cilantro, lime, sour cream, or avocado.
