Chicken Enchilada Casserole
Ingredients:
2 cups cooked and diced chicken
3 cups shredded Mexican blend cheese
1 can rotel tomatoes drained
8 flour tortillas
1 can re-fried beans (16 oz)
1 can enchilada sauce
chives for garnish
Directions:
Heat oven to 350 degrees spray a 13x9 inch pan with cooking spray
In a medium bowl mix chicken cheese and rotel.
Place a few spoonfuls of enchilada sauce in the bottom of the baking dish
layer three tortillas in the baking dish spread about half of the beans over the tortillas top with half of the chicken mixture and half of the sauce.
Layer with 3 more tortillas and the remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture
Pour the enchilada sauce over the top sprinkle with remaining cheese.
Cover the baking dish with foil. Bake 45-55 minutes or until bubbly and thoroughly heated. Let stand 5 minutes beofre cutting
