INGREDIENTS
3 cups cooked, shredded chicken
2 1/2 cups enchilada sauce
1 (15 oz) can refried beans
12 corn tortillas
3 cups Monterey Jack cheese, shredded
PREPARATION
Preheat oven to 375°F and spray a 9×13-inch baking dish with nonstick spray.
Spread a few spoonfuls of enchilada sauce at the bottom of the baking dish. Top with a layer of tortillas, breaking some tortillas in half in needed to create an even layer.
Top with 1/3 of the beans, 1/3 of the chicken, 1/3 of the enchilada sauce, and 1/3 of the cheese. Repeat layers
— tortillas, beans, chicken, sauce, and cheese
— with remaining ingredients. Cover the dish with aluminum foil that has been coated with nonstick spray and bake for 25 minutes.
Uncover and bake until cheese is bubbly and starting to brown, 5-10 minutes more. Let rest 10 minutes before serving.
Enjoy!
