Chicken Enchilada Casserole

• cooked, shredded chicken2 cup
• enchilada sauce (storebought or homemade)2.5 cup
• shredded Mexican cheese2 cup
• small flour tortillas (corn works too)↗6
• can refried beans1

Step-by-step instructions

1. 1

   Preheat: Preheat the oven to 375 degrees.

2. 2

   Spread Sauce In Bottom: Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking.

3. 3

   Layer Tortillas: Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface.

4. 4

   Layer Everything Else: Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. (For me this was about 1/3 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.)

5. 5

   Bake: Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with 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.

6. 6

   Rest and Serve: Allow to rest for at least 15 minutes so it can firm up a bit before cutting and serving. Top with cilantro, lime, sour cream, or avocado.