For me and enchiladas, it was love at first bite. That’s no exaggeration — mole, Suiza, ranchero, basic cheese… If it’s an enchilada, I’m all in. I’m even all in on enchilada casserole, which is not at all traditional but requires no rolling and yet still gives you the same saucy experience. (More or less, anyway.) This Chicken Enchilada Casserole is one to turn to when you’re craving enchiladas but don’t want to put a lot of work into getting them. It’s easy and cheesy and crowd-pleasing thanks to its approachable flavors and simple prep and it’s sure to make it into your regular dinner rotation.
Would you believe me if I told you that you only needed five ingredients to make this? I know it seems too good to be true but it *is* true, and it’s delicious. You need:
- Corn tortillas
- Cooked, shredded chicken (leftover rotisserie, anyone?)
- Enchilada sauce
- Refried beans
- Shredded Monterey Jack cheese
That’s it, truly.
Ingredients:
- 3 cups cooked, shredded chicken
- 2 1/2 cups enchilada sauce
- 1 (15 oz) can refried beans
- 12 corn tortillas
- 3 cups Monterey Jack cheese, shredded
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PREPARATION:
- Preheat oven to 375°F and spray a 9×13-inch baking dish with nonstick spray.
- Spread a few spoonfuls of enchilada sauce in the bottom of the baking dish. Top with a layer of tortillas, breaking some tortillas in half in needed to create an even layer.
- Top with 1/3 of the beans, 1/3 of the chicken, 1/3 of the enchilada sauce, and 1/3 of the cheese. Repeat layers — tortillas, beans, chicken, sauce, and cheese — with remaining ingredients.
- Cover dish with aluminum foil that’s been coated with nonstick spray and bake 25 minutes. Uncover and bake until cheese is bubbly and starting to brown, 5-10 minutes more.
- Let rest 10 minutes before serving.
Enjoy !