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CHICKEN ENCHILADA CASSEROLE Recipe

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This recipe for CHICKEN ENCHILADA CASSEROLE, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Fraley

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boneless, skinless chicken breasts
19 ounces (about 2 cups) enchilada sauce
2 cups shredded cheese (I used Mozzarella because I had it on hand)
6-8 small flour tortillas
1 can refried beans

Directions:
Directions:
Cook and shred the chicken. I do this by boiling a large pot of water and cooking the chicken breasts in the water for about 30 minutes until cooked through. Then I shred the chicken with 2 forks. You can do this ahead of time
.
Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish to prevent sticking. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. For me this was about ⅓ cup refried beans, 1 cup of the chicken, cup cheese, and about cup enchilada sauce in each layer.

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.

Allow to rest for at least 15 minutes before cutting and serving (otherwise it will be a soupy mess delicious, but not ideal). Top with sliced green onions or cilantro

NOTES
To get each layer completely covered with tortillas, I cut 2 additional tortillas into fourths and used them to cover the corners. This is not necessary but it helps when you layer your ingredients.

 

 

 

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