BEST CHICKEN ENCHILADA CASSEROLE
INGREDIENTS:
1 lb boneless, skinless chicken breasts
19 ounces (about 2 ½ 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 (I like Amy’s Organic Refried Black Beans – so yummy!)
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 (mine was 9×9) 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, ½ cup cheese, and about ¾ cup enchilada sauce in each layer …
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