I was looking for a light meal to make, and I love enchilada’s so I came across this recipe and it sounded like the perfect dish. An early morning run to the store was in order…I love going super early on the weekends, you get the store to yourself! I’m an early riser anyways so I like to go and get what I need while there are no crowds and then I still have the whole day to craft when I get home.
My husband is the master griller so I had him grill the chicken and then we double teamed the casserole…he loves to cook so I was actually in his way LOL. He was kind enough to dice up the onions…a task I hate!
Layered Chicken Enchilada Casserole Recipe
2 (10 oz) cans Red Enchilada Sauce, divided
9 Corn Tortillas 6″
1 (16oz) can Fat Free Refried Beans
3 Chicken breasts, boneless, skinless
1 medium Onion, diced
1 can drained and rinsed Black Beans
3/4 cup frozen Corn
6oz Mexican Flavored Shredded Cheese, divided
Preheat oven to 350°. Grill the chicken breasts til thoroughly cooked and cube the cooked chicken.
Spread 1/3 cup Enchilada Sauce on the bottom of a 9″ x 13″ casserole dish.
Layer 4-1/2″ tortillas into the bottom of the pan.
Spread the refried beans onto the tortillas.
Mix together the remainder of the enchilada sauce, the cubed chicken, onions, black beans and corn.
Spread half the mixture over the beans.
Layer the rest of the tortillas over the sauce.
Spread the remainder of the chicken mix over the tortillas and sprinkle the remaining cheese over the top.
Bake for 30 minutes and enjoy!
Download the recipe here Chicken Enchilada Casserole