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Chicken Enchilada Casserole
2 cups shredded cooked chicken (I use a rotisserie chicken)
3 cups shredded Colby-Monterey Jack cheese blend (divided in half)
1 can (4.5 oz) chopped green chiles, undrained
3/4 cup cream cheese
1 package corn or flour tortillas
1 can (16 oz) refried beans (optional)
1 can (10 oz) enchilada sauce
Chopped green onions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and cream cheese.
Place tortillas in bottom of baking dish, overlapping as necessary to cover the bottom. Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with more tortillas and remaining beans and chicken mixture. Place remaining tortillas over chicken mixture, overlapping slightly. Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with optional toppings.