Create this favorite cheesy casserole with layers of chicken, tortillas, beans and enchilada sauce for your next dinner. The recipe takes 25 minutes to prepare, an hour and a half to cook, and serves eight people. Each serving is 480 calories.
TIP: To prepare the dish ahead of time, make the casserole up to eight hours in advance, cover it with aluminum foil or plastic wrap and refrigerate it until it’s time to bake.
Ingredients
2 cups chicken cooked and diced
3 cups shredded Colby-Monterey Jack cheese blend
1 can (4.5 oz) chopped green chiles, undrained
¾ cup sour cream
8 flour tortillas (8-inch tortillas)
1 can (16 oz) refried beans
1 can (10 oz) enchilada sauce
4 medium green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, diced (3/4 cup)
Directions
- Heat the oven to 350°F. Coat a 13×9-inch glass baking dish with cooking spray.
- Using a medium bowl, mix the chicken, 1 and 1/2 cups of the cheese, the chiles, and sour cream.
- Layer three tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (you may want to cut the third tortilla in half to fit).
- Spread half of the beans over the tortillas and top with half of the chicken mixture and half of the enchilada sauce.
- Layer with three more tortillas and remaining beans and chicken mixture.
- Top the dish with the remaining two tortillas. You can overlap them slightly, but do not place up the sides of dish.
- Pour remaining enchilada sauce over top and then sprinkle the remaining 1 and 1/2 cups of cheese on the top.
- Cover the baking dish with foil. Bake for 45 to 55 minutes or until bubbly. Remove the dish from the oven and let it sit for 5 to 10 minutes before cutting and serving.
- Garnish the casserole with onions, lettuce and tomato.
