Chicken Enchilada Casserole
- 3 cups shredded, cooked chicken
- 1 ¼ ounce packet taco seasoning
- ½ cup water
- 2 cups salsa verde (basically a green salsa)
- 9 flour tortillas, fajita-size
- 15 1/2 ounce can refried beans, warmed in microwave (not in can!)
- 8 ounces sour cream
- 3 cups shredded cheddar cheese
Heat oven to 350°. Mix chicken, taco seasoning, water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.
Coat 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.
Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 degrees for 25 to 28 minutes, until bubbly.
Makes 10 servings
Source : Family Circle
The boys in the house really seemed to like this gooey mess. Me, not so much. It was something about the textures that turned me off. Maybe it was the refried beans (I know my cousin will read this and say “that was definitely the problem!”), likely if I had switched a real bean in for the can, I would like it better. I’m thinking black beans might be the way to go.