Chicken Enchilada Casserole

Layers of tortillas make this ultra cheesy chicken enchilada casserole easy and over the top delicious.

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You know how when you make enchiladas you roll them up? Well I decided to make a casserole and just layered the tortillas. It turned out really good. It is kind of like a Mexican Lasagna.

Maybe I should have called this dish Mexican lasagna.

Oh well to late now.

It sure was good and the best thing is you can add or take away stuff to suit your taste. Lets just say you are a vegetarian. You could replace the chicken with something you love like sweet potato, or perhaps tofu? That would be perfect for Lent too.

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Chicken Enchilada Casserole

Ingredients:

2 cups cooked and diced chicken
3 cups shredded Mexican blend cheese
1 can rotel tomatoes drained
8 flour tortillas
1 can re-fried beans (16 oz)
1 can enchilada sauce
chives for garnish

Directions:

Heat oven to 350 degrees spray a 13×9 inch pan with cooking spray
In a medium bowl mix chicken cheese and rotel.
Place a few spoonfuls of enchilada sauce in the bottom of the baking dish
layer three tortillas in the baking dish spread about half of the beans over the tortillas top with half of the chicken mixture and half of the sauce.
Layer with 3 more tortillas and the remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture
Pour the enchilada sauce over the top sprinkle with remaining cheese.
Cover the baking dish with foil. Bake 45-55 minutes or until bubbly and thoroughly heated. Let stand 5 minutes beofre cutting

Peace be with you,

Veronica