Chicken Enchilada Casserole

Description

Or Enchilada Lasagna... whatever... it's delicious!

Details

Cooking Time:		45
Recipes Makes:		10
Calories:		370
Carbs:		45.5
Fat:		13.3
Protein:		26.8

Ingredients

• 1 lb boneless, skinless chicken breasts
• 19 ounces (about 2 ½ cups) enchilada sauce
• 2 cups shredded cheese
• 6-8 small flour tortillas
• 1 can re-fried beans

Directions

1. Cook and shred the chicken. I do this by boiling a large pot of water and cooking the chicken breasts in the water for about 30 minutes until cooked through. Then I shred the chicken with 2 forks. You can do this ahead of time.
2. Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9x9) to prevent sticking. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. For me this was about ⅓ cup refried beans, 1 cup of the chicken, ½ cup cheese, and about ¾ cup enchilada sauce in each layer.
3. Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling.
4. Allow to rest for at least 15 minutes before cutting and serving (otherwise it will be a soupy mess – delicious, but not ideal)

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