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Chicken Enchilada Casserole Recipe

   
 

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     Chicken Enchilada Casserole

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 lb. boneless, skinless chicken breasts
19 oz. (about 2 1/2 cups) enchilada sauce
2 cups shredded cheese
6-8 small flour tortillas
1 can refried beans
 

Instructions
Cook and shred chicken. (Boil large pot of water and cook chicken breasts in the water for about 30min. until cooked through. Then shred chicken with 2 forks. Can do ahead of time). Preheat oven to 375. Place a few spoonfuls of enchilada sauce in bottom of glass square baking dish. Place 2 tortillas in bottom, overlapping to cover entire surface. Layer beans, chicken, cheese, sauce, tortillas; repeat once to make a total of 2 layers. (Maybe about 1/3 cup of beans, 1 cup chicken, 1/2 cup cheese, and 3/4 cup enchilada sauce).
Cover the top w/remaining enchilada sauce and 1 cup cheese. Cover baking dish w/ well-oiled aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling. Allow to rest at least 15 min before cutting and serving.
Note- To get each layer completely covered w/tortillas, I cut 2 additional tortillas into fourths and used them to cover the corners. Not necessary but helps when you layer your ingredients.


Originally Submitted
12/1/2015





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