If you love enchiladas but don’t feel like rolling a bunch of tortillas one by one, this chicken enchilada casserole is about to become your new favorite shortcut.
It has all the good stuff- tender shredded chicken, creamy pinto beans, plenty of melty Monterey Jack cheese, and layers of tortillas and enchilada sauce. Everything gets baked together until hot, bubbly, and delicious. It’s an easy weeknight dinner that feels like comfort food without a lot of extra work.
Ingredients
- 8 small corn or flour tortillas, cut in half
- 2 cups cooked shredded chicken breast
- 2 cups shredded Monterey Jack cheese
- 1 (15-ounce) can pinto beans, rinsed and drained
- 2 cups red enchilada sauce
- Cooking spray
Optional Toppings
Add whatever you like! A few favorites are:
- Sliced olives
- Sour cream
- Diced red onion
- Fresh cilantro
- Sliced green onions
- Avocado
- Chopped tomatoes
Directions
First, Preheat your oven to 350°F. Then lightly coat an 8- or 9-inch square baking dish or 2-quart baking dish with cooking spray. Pour about ¼ cup of enchilada sauce into the bottom of the dish and spread it around. Place 4 tortilla halves over the sauce, arranging them so they cover the bottom of the dish as much as possible.
Build the Layers
Spread ⅓ of the shredded chicken over the tortillas, followed by ⅓ of the pinto beans. Sprinkle with ½ cup of cheese, then spoon about ⅓ cup of enchilada sauce over everything. Add another layer of tortilla halves, then repeat with another ⅓ of the chicken, ⅓ of the beans, ½ cup of cheese, and ⅓ cup of enchilada sauce. Then repeat the same process one more time to create the third layer. Finish with the remaining tortilla halves, then pour the rest of the enchilada sauce over the top. Sprinkle the remaining ½ cup of Monterey Jack cheese evenly over everything.
Bake Until Bubbly
Cover the casserole with foil that’s been lightly sprayed with cooking spray. This keeps the cheese from sticking to the foil while it bakes. Bake for 30 minutes.
Remove the foil and return the casserole to the oven for another 5–10 minutes, or until the cheese is completely melted and starting to turn golden brown. Let the casserole rest for about 5 minutes before cutting into it. This gives the layers a chance to settle so it’s easier to serve. Top with your favorite garnishes, grab a fork, and enjoy!
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