Chicken Enchilada Casserole

Recipe by: Sally Barton
This is a favorite recipe for hosting a large group or taking to a pot-luck supper. I made this recently and a four year-old little girl declared, “These are the best enchiladas I’ve ever had!” Well, kids say the funniest things, in this case I have to agree, these are delicious enchiladas and makes enough to put one in the freezer for later.

Rather than rolling up individual enchiladas, for this recipe I slice up the tortillas and layer all the ingredients much as you would a lasagna casserole.

Give this recipe a try and let me know if your crowd gives it a “thumbs up.”

Print: Chicken Enchiladas

Ingredients
• 1 roasted chicken from the grocery store or Costco
• Salt & pepper
• 2 tsp. cumin powder
• 2 tsp. powdered garlic
• 1 onion diced & sautéed
• 2 small cans diced green chilies
• 1 (16 oz) can refried beans
• 1 (8 oz) can whole black beans
• 4 cups canned red enchilada sauce (I like Rosarita brand)
• 4 cups Cheddar/Jack cheese, shredded
• Flour or corn tortillas – whichever you prefer – sliced into 3” strips

Directions
Pull cooked chicken meat into shredded pieces and place in a bowl. Sprinkle meat with salt, pepper, cumin and garlic powder and green chilies – toss to coat.

In another bowl mix the refried beans with the whole black beans

Begin by coating the bottom of 2 (13 x 9”) casserole dishes with a thin layer of enchilada sauce.

Layer in order:
Tortilla strips – chicken mixture – beans – enchilada sauce – shredded cheese and repeat to just below the top of the pan. Shred up 2 tortillas and sprinkle over the top to finish.

Cover one tightly and completely with foil to freeze.

Heat oven to 350 degrees and bake casserole uncovered until bubbly, approximately 40 minutes. Serve with shredded lettuce and diced fresh tomatoes, salsa, avocado slices, sour cream and guacamole.
Goes well with my Spanish Rice recipe, I’ll put that recipe up next week. Enjoy!