5 Ingredient Chicken Enchilada Casserole



A 5-ingredient stacked enchilada casserole layered with tortillas, beans, and chicken and covered with cheese and enchilada sauce.

INGREDIENTS
  • 1 lb boneless, skinless chicken breasts
  • 19 ounces (about 2 ½ cups) enchilada sauce
  • 2 cups shredded cheese (I used Mozzarella because I had it on hand)
  • 6-8 small flour tortillas
  • 1 can refried beans (I like Amy’s Organic Refried Black Beans – so yummy!)
INSTRUCTIONS
  1. Cook and shred the chicken. I do this by boiling a large pot of water and cooking the chicken breasts in the water for about 30 minutes until cooked through. Then I shred the chicken with 2 forks. You can do this ahead of time.
  2. Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. For me this was about 1/3 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.
For full instruction, you can go to: https://pinchofyum.com

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