This chicken enchilada bake only has 5 ingredients but tastes like you spent all day making it!
28 ounce can green chili enchilada sauce
18 corn tortillas
2 – 15 ounce cans refried beans
4 cups diced cooked chicken breasts
16 ounces shredded colby jack cheese
- Preheat oven to 375 degrees and grease 9×13 inch pan with nonstick spray.
- Spread a thin layer of enchilada sauce in the bottom of the pan, then layer on 6 tortillas. Spread one can of beans over the tortillas, then sprinkle on half the chicken and half the cheese. Drizzle 1/3 of the enchilada sauce over the first layer, add 6 more tortillas, and repeat the above process one more time.
- Top with the remaining 6 tortillas then evenly spread the remaining 1/3 sauce over the top. Bake uncovered for 35-40 minutes, until the edges of the casserole are bubbling. Let sit for 10-15 minutes before serving.
Avocado, tomatoes, lettuce, and sour cream all make great toppings!
- Serving Size: 1/12
- Calories: 392
- Sugar: 3 g
- Sodium: 957 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 73 mg
Keywords: easy dinner recipe