Chicken Enchilada Casserole
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
  • 1½ pounds chicken breast, cooked and shredded
  • 2½ cups enchilada sauce (I used this one, but green or red will work)
  • 6 small corn tortillas
  • 1 (14.5 ounce) can fat free re-fried beans, heated
  • ½ cup shredded cheese (sharp cheddar, Mexican blend, whatever you like)
  • fresh cilantro, optional
  • thinly sliced green onions, optional
  1. Preheat oven to 350. Spray a 9" square pan with nonstick spray. Set aside.
  2. In a medium bowl combine shredded chicken with 2 cups enchilada sauce. Line the bottom of prepared 9" pan with 3 tortillas, then add half the beans and half the chicken and enchilada sauce mixture. Repeat with remaining tortillas, beans and chicken. Add remaining ½ cup enchilada sauce on top, then top with shredded cheese.
  3. Bake until cheese is bubbly, about 20 minutes. Top with fresh cilantro and green onions if desired. Serve immediately. Leftovers may be refrigerated in an airtight container for 5-7 days.
Recipe by Ari's Menu at