
Chicken Enchilada Casserole
Chicken Enchilada Casserole might be just the main course you are searching for. This recipe makes 8 servings with 325 calories, 26g of protein, and 12g of fat each. For $1.35 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Pink When requires verde enchilada sauce, cheese, refried beans, and green onion tops optional. Several people made this recipe, and 9022 would say it hit the spot. It is an affordable recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is solid.
Ingredients

verde enchilada sauce
20 oz

cheese
2 cups

chicken pre
1 lb

canned tomatoes
10 oz

refried beans
15 oz

flour tortillas torn into bite sized pieces
6

green onion tops optional
8 servings
Cooking in Steps
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1Heat oven to 37
oven -
2Prepare a 9 x 13 baking dish and begin by placing a layer of tortillas on the bottom of the dish.
tortilla
baking pan -
3Then add a layer of chicken and 1/4 a cup of the shredded cheese.
shredded cheese
whole chicken
-
4Add on half a can of tomatoes and green chilies and one can of the verde enchilada sauce.
enchilada sauce
green chili pepper
tomato
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5Finish the layer with a half a can of the refried beans.
refried beans
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6Then cover with another layer of flour tortilla pieces, and start the layering process again.
flour tortilla
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7Once you are finished layering, cover the top with the remaining shredded cheese.
shredded cheese
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8Cover with foil, and then bake in the oven for 30 minutes.
oven
aluminum foil -
9Remove the foil, add a few green onion tops, and bake for an additional 5 minutes until the cheese is melted and bubbly. Allow to sit for 10-15 minutes to allow to cool before serving. Serving any sooner may give you a soupy, but still delicious dinner.
green onions
cheese
oven
aluminum foil