Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Total time: 1 h 30 min
Ingredients: 8 small tortillas cut into halves, corn or flour; 2 cups of cooked shredded chicken breast; 2 cups of shredded Monterey Jack cheese; 1 15-ounce can of pinto beans rinsed and drained; 2 cups red enchilada sauce; cooking spray; optional garnishes: olives, sour cream, red onions, cilantro, green onions, avocado, tomato

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Total: 90

Servings: 6

Ingredients

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8 small tortillas cut into halves, corn or flour2 cups of cooked shredded chicken breast2 cups of shredded Monterey Jack cheese1 15-ounce can of pinto beans rinsed and drained2 cups red enchilada saucecooking sprayoptional garnishes: olives, sour cream, red onions, cilantro, green onions, avocado, tomato

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Instructions

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Step 1

Preheat the oven to 350 degrees. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray.

Step 2

Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.

Step 3

Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas.

Step 4

Place a second layer of tortillas on top and layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas.

Step 5

Repeat this process one more time for the third layer. Place the remaining tortilla halves over the top and spread the remaining enchilada sauce over the tortillas.

Step 6

Sprinkle the remaining 1/2 cup cheese over the top.

Step 7

Cover with foil that's been sprayed with cooking spray and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.

Step 8

Let sit for 5 minutes to firm up, then top with garnishes and serve.