This easy chicken enchilada casserole is a simple Mexican layered dish that is made with only 5 ingredients! It's perfect for busy weeknights and can be made ahead, too!
Optional toppings: cilantro, red bell pepper, tomatoes, avocado, sliced olives, sour cream
Instructions
Preheat oven to 350°F. Spray 9-inch casserole dish with non-stick spray and set aside. Pour about 1/2 cup of the sauce onto the bottom of the pan.
Cover the pan with about 3 tortillas (you'll need to break one in half). Then add 1/3 of the remaining sauce on top, 1/3 of the chicken and 1/3 of the beans. Then sprinkle on 1/3 of the cheese. Repeat for 2 more layers.
Place foil over the pan and bake for 20 minutes. Then bake 10 more minutes uncovered, or until cheese is bubbly. Remove from oven and let sit for 5 minutes.
Add your favorite toppings and enjoy.
Notes
You may sub the black beans for pinto beans. Tip: If you have extra enchilada sauce, freeze in a zip top bag for later. You could also double this recipe and freeze half for later.Freezer instructions:Layer in a foil tin and wrap tightly. Store in the freezer uncooked. The night before baking, place in the refrigerator to thaw. Then bake at 350°F for 30-40 minutes covered and 10-15 minutes uncovered. If you want to freeze the leftovers that were cooked, freeze in individual portion sizes. Then place in the refrigerator overnight to thaw. Then reheat in the microwave or oven until hot.