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chicken enchilada casserole

A 5-ingredient stacked enchilada casserole layered with tortillas, beans, and chicken and covered with cheese and enchilada sauce. This easy recipe is perfect for a weeknight dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups cooked, shredded chicken
  • 2.5 cups enchilada sauce (store-bought or homemade)
  • 2 cups shredded Mexican cheese
  • 7 small flour tortillas (corn tortillas also work)
  • 1 can refried beans (approx. 15 ounces)
Optional Toppings
  • Fresh cilantro for garnish
  • Lime wedges for serving
  • Sour cream
  • Sliced avocado

Method
 

Preparation Steps
  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Spread a few spoonfuls of enchilada sauce in the bottom of a 9x9 inch (or similar square) glass baking dish to prevent sticking.
  3. Place 2 tortillas in the bottom of the dish, overlapping them as needed to cover the entire surface.
  4. Layer approximately 0.33 cup of refried beans, 1 cup of the shredded chicken, 0.5 cup of shredded cheese, and 0.75 cup of enchilada sauce over the tortillas. Repeat this layering process once more to create a total of 2 full layers of filling.
  5. Cover the top of the casserole with the remaining enchilada sauce and 1 cup of shredded cheese. Cover the baking dish tightly with well-oiled aluminum foil and bake for about 30 minutes. Remove the foil and bake uncovered for an additional 5 minutes, or until the cheese is bubbling and lightly browned.
  6. Allow the casserole to rest for at least 15 minutes before cutting and serving. This resting period helps it firm up. Garnish with fresh cilantro, lime wedges, sour cream, or sliced avocado, if desired.

Notes

Allowing the casserole to rest is crucial for clean slices. If you prefer a spicier dish, consider adding a pinch of cayenne pepper to your enchilada sauce or using pepper jack cheese.