Easy Chicken Enchilada Casserole
Use shredded poached chicken breast or rotisserie chicken, or sautéed ground turkey or beef instead. If you'd like, layer in roasted corn, chopped green chilies, black beans or refried beans. Once cooled slightly, top with thinly sliced radishes, cilantro and avocado slices.
Servings: 4 servings
- 1 15- ounce can enchilada sauce
- 15- ounce can tomato sauce
- 6 soft tortillas
- 2 cups shredded chicken white or dark meat
- 1 15- ounce can whole pinto or black beans drained and rinsed
- 1 cup Monterey jack cheese shredded
Preheat oven to 350 degrees.
Combine the enchilada sauce and the tomato sauce in a medium size mixing bowl. Stir to combine.
Prepare a round pie dish or square casserole pan by drizzling a couple tablespoons of the enchilada sauce mixture on the bottom of the dish.
Dip a tortilla in the enchilada sauce mixture. Place the tortilla in the bottom of the baking dish. Layer with shredded chicken, beans and ¼ cup enchilada sauce. Top with another sauce-coated tortilla, shredded chicken, pinto beans and sauce. Repeat with the remaining tortillas and filling.
Top with remaining enchilada sauce and grated cheese.
Bake for 45 minutes. Let stand for 5 minutes before serving.