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Chicken Enchilada Casserole

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An easy to prepare chicken enchilada casserole with only five ingredients. Perfect for a quick weeknight dinner!
Course Main Course
Cuisine American
Keyword chicken enchilada casserole
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Danielle Rye

Ingredients

  • 6 corn tortillas
  • 2 cups chicken , cooked and shredded
  • 1 1/2 cups shredded cheese (I used colby jack, any kind will work)
  • 1 (15-ounce) can refried beans
  • 2 cups enchilada sauce

Instructions

  • Preheat the oven to 350°F (177°C). Spray an 8x8-inch baking dish with non-stick cooking spray and set aside.
  • Spoon about 1/4 cup of the enchilada sauce in the bottom of the baking dish and spread around. Layer two of the corn tortillas on top (I cut mine in half first, but this is optional).
  • Spread half of the refried beans on top of the corn tortillas, followed by half of the chicken. Add 1/2 cup of the shredded cheese on top and then about 1/3 of the remaining enchilada sauce.
  • Repeat layers one more time, then top with the two remaining tortillas, the rest of the enchilada sauce, and the last 1/2 cup of shredded cheese.
  • Bake for 20 minutes.
  • Remove from the oven and let stand for about 10 minutes before cutting.

Notes

Leftover casserole may be covered tightly and stored in the refrigerator for up to 4 days. Reheat individual servings in the microwave until warmed through.