Monday, January 19, 2015

Chicken Enchilada Casserole

This is a fairly easy dish that you can throw together with pantry items. You can use leftover chicken or maybe a rotisserie chicken. I had two chicken breasts that I just quickly cooked in some broth. (for about 25 minutes) I let them cool and then shredded them.

2  cups cooked shredded chicken
1 bottle Trader Joe's Enchilada Sauce
9 corn tortillas
a can refried beans heated with 1/2 cup salsa mixed in
Shredded mozzarella

Drizzle some enchilada sauce in bottom of 8 X 8 baking pan. Save 1/4 cup sauce for topping and mix the rest of the sauce with the shredded chicken. Start with a layer of 3 tortillas (cut to fit your pan), then spread 1/2 the refried beans, sprinkle on some cheese and then a layer of 1/2 the chicken mixture. Repeat. Last layer of 3 tortillas, the reserved sauce and cheese.

Bake 30 minutes at 350.

Let sit about ten minutes before cutting. Garnish with sliced avocado, a dollop of Greek yogurt or sour cream and a drizzle of your favorite hot sauce.


  1. My aunt Polly called those stacked enchiladas. They're also good with a fried egg on top!

  2. Oh my, now then you'd really have something!