Chicken Enchilada Casserole

Chicken Enchilada Casserole

Chicken Enchilada Casserole

By pinkwhen.com
45 minutes

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Details
  • Servings:   8
  • Calories:   325
  • Protein:   27g
  •  
  • Fiber:   6g
  • Sugar:   9g
  • Carb Total:   22g
  •  
  • Saturated:   6g
  • Fat Total:   12g
  •  
  • Weight Watchers:   9 Points
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Cuisine
  • Mexican
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 2 10oz cans verde enchilada sauce
  • 2 cups shredded cheese
  • 1 lb shredded chicken pre cooked
  • 1 10oz can tomatoes with green chilis
  • 1 15oz can refried beans
  • 6-8 flour tortillas torn into bite sized pieces
  • green onion tops optional
Instructions

Heat oven to 37

Prepare a 9 x 13 baking dish and begin by placing a layer of tortillas on the bottom of the dish.

Then add a layer of chicken and 1/4 a cup of the shredded cheese.

Add on half a can of tomatoes and green chilies and one can of the verde enchilada sauce.

Finish the layer with a half a can of the refried beans.

Then cover with another layer of flour tortilla pieces, and start the layering process again.

Once you are finished layering, cover the top with the remaining shredded cheese.

Cover with foil, and then bake in the oven for 30 minutes.

Remove the foil, add a few green onion tops, and bake for an additional 5 minutes until the cheese is melted and bubbly. Allow to sit for 10-15 minutes to allow to cool before serving. Serving any sooner may give you a soupy, but still delicious dinner.

View original preparation instructions

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