Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 2–3 cups cooked, shredded chicken; 2 ½ cups enchilada sauce (store bought or homemade); 2 cups shredded Mexican cheese; 6–8 small flour tortillas (corn works too); 1 can refried beans

Prep 15m

Cook 30m

Total 45m

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Ingredients

(Servings: 10)

2–3 cups cooked, shredded chicken

2 ½ cups enchilada sauce (store bought or homemade)

2 cups shredded Mexican cheese

6–8 small flour tortillas (corn works too)

1 can refried beans

Steps

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Nutrition Facts

Calories

577kcal

28%
Fat

25g

38%
Saturated Fat

11g

55%
Carbohydrates

55g

18%
Fiber

5g

20%
Sugar

8g

16%
Protein

30g

60%
Cholesterol

85mg

28%
Sodium

1,150mg

47%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

To get each layer completely covered with tortillas, I cut 2 additional tortillas into fourths and used them to cover the corners. This is not necessary but it helps when you layer your ingredients.

My favorite refried beans are Amy’s Refried Black Beans!

Chicken Enchilada Casserole

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts