A delicious creamy chicken enchilada casserole recipe that will have the entire family excited about dinner tonight!
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Jennifer West
210oz cans verde enchilada sauce
1lbshredded chickenpre cooked
110oz can tomatoes with green chilis
115oz can refried beans
6-8flour tortillastorn into bite sized pieces
green onion topsoptional
Heat oven to 375. Prepare a 9 x 13 baking dish and begin by placing a layer of tortillas on the bottom of the dish.
Then add a layer of chicken and 1/4 a cup of the shredded cheese.
Add on half a can of tomatoes and green chilies and one can of the verde enchilada sauce.
Finish the layer with a half a can of the refried beans.
Then cover with another layer of flour tortilla pieces, and start the layering process again.
Once you are finished layering, cover the top with the remaining shredded cheese.
Cover with foil, and then bake in the oven for 30 minutes.
Remove the foil, add a few green onion tops, and bake for an additional 5 minutes until the cheese is melted and bubbly. Allow to sit for 10-15 minutes to allow to cool before serving. Serving any sooner may give you a soupy, but still delicious dinner.
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.