Chicken Enchilada Bake
This one is fun to make and is quick to prepare
2 Cups diced, cooked chicken
3 Cups shredded cheese
1 4.5 oz. can chopped green chilies, un-drained
1 package of flour or corn tortillas
1 16. oz can refried beans
1 19 oz. can enchilada sauce
Pre-heat oven to 350j. Grease a 13x9 casserole with cooking spray. Mix the chicken, 1 1/2 cups of the cheese, and chilies together in a bowl. Coat the bottom of the baking dish with enchilada sauce. Then layer 3 tortillas on top of the sauce. Make sure that the whole bottom of the dish is covered with sauce and tortillas. Spread then 1/2 of the beans over the tortillas, followed by 1/2 of chicken and then 1/2 of the sauce. Repeat with the tortillas, beans and chicken.
Top with 2 tortillas, add the rest of the enchilada sauce and finally, the rest of the cheese.
Cover the dish in foil and bake for about 45-55 minutes.
Serve with sour cream and guacamole.
2 Cups diced, cooked chicken
3 Cups shredded cheese
1 4.5 oz. can chopped green chilies, un-drained
1 package of flour or corn tortillas
1 16. oz can refried beans
1 19 oz. can enchilada sauce
Pre-heat oven to 350j. Grease a 13x9 casserole with cooking spray. Mix the chicken, 1 1/2 cups of the cheese, and chilies together in a bowl. Coat the bottom of the baking dish with enchilada sauce. Then layer 3 tortillas on top of the sauce. Make sure that the whole bottom of the dish is covered with sauce and tortillas. Spread then 1/2 of the beans over the tortillas, followed by 1/2 of chicken and then 1/2 of the sauce. Repeat with the tortillas, beans and chicken.
Top with 2 tortillas, add the rest of the enchilada sauce and finally, the rest of the cheese.
Cover the dish in foil and bake for about 45-55 minutes.
Serve with sour cream and guacamole.
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