- 6
- 10 mins
- 30 mins
Ingredients
- 6 corn tortillas
- 2 cups chicken, cooked and shredded
- 1 and 1/2 cups shredded cheese (I used colby jack, any kind will work)
- 1 15oz. can refried beans
- 2 cups enchilada sauce
Preparation
Step 1
Instructions
Preheat oven to 350 degrees Fahrenheit. Spray an 8x8 baking dish with non stick cooking spray and set aside.
Spoon about ¼ cup of the enchilada sauce in the bottom of the baking dish and spread around. Layer two of the corn tortillas on top (I cut mine in half first, but this is optional).
Spread half of the refried beans on top of the corn tortillas, followed by half of the chicken. Add ½ cup of the shredded cheese on top and then about ⅓ of the remaining enchilada sauce.
Repeat layers one more time, then top with the two remaining tortillas, the rest of the enchilada sauce, and the last ½ cup of shredded cheese.
Bake at 350 for 20 minutes.
Remove from the oven and let stand for about 10 minutes before cutting.
Serve and enjoy!