Chicken Enchilada Casserole

Chicken Enchilada Casserole

Ingredients

• 3   cups 

  shredded, cooked chicken
• 1  1 1/4 ounce packet 

  taco seasoning
• 1/2  cup 

  water
• 2   cups 

  salsa verde
• 9   

  flour tortillas, fajita-size
• 1  15 1/2 ounce can 

  refried beans, warmed in microwave
• 8   ounces 

  sour cream
• 3   cups 

  shredded cheddar cheese

Directions

 

1.

Heat oven to 350 degrees . Mix chicken, taco seasoning, water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.

2.

Coat 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.

3.

Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 degrees for 25 to 28

minutes, until bubbly.

 

 

Note:

 

I made this, this morning and it has to be one of my favorite recipes that I've posted so far! Seriously love it! It was a big hit in my house!