Chicken Enchilada Casserole
This chicken enchilada casserole is an easy 5-ingredient meal; chicken, beans, sauce, tortillas, cheese, and that’s it.
A 5-ingredient stacked enchilada casserole layered with tortillas, beans, and chicken and covered with cheese and enchilada sauce.
1 lb Chicken breasts, boneless skinless
1 can Refried beans
6-8 Flour tortillas
2 cups Cheese
19 oz (roughly 2 ½ cups) Enchilada sauce
Cook the chicken by boiling a large pot of water cooking the chicken breasts in the water for about 30 minutes until cooked through, then shred the chicken with a couple of forks. Do this ahead of time.
Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish 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. So roughly 1 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about ¾ cup enchilada sauce for each layer.
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. Allow to rest for at least 15 minutes before cutting and serving. Top with sliced green onions or cilantro, sour cream.