chicken enchilada casserole

INGREDIENTS

• 2–3 cups cooked, shredded chicken
• 2 ½ cups enchilada sauce (store bought or homemade)
• 2 cups shredded Mexican cheese
• 6–8 small flour tortillas (corn works too)
• 1 can refried beans

INSTRUCTIONS

1. Preheat the oven to 375 degrees.
2. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking.
3. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface.
4. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. (For me this was about 1/3 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.)
5. 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.
6. Allow to rest for at least 15 minutes so it can firm up a bit before cutting and serving. Top with cilantro, lime, sour cream, or avocado.

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