chicken enchilada casserole | JUST BAKE IT NOW

ATAS

TENGAH

A few weeks ago, we decided to buy a table from the downtown market. Who knew getting downtown and back could take all day? Traffic here is out of control and efficiency is not a strong point of the market experience. But in the end we hauled our large wood table and six chairs straight up into our apartment and gazed upon the beauty of a piece of real furniture.

And when I say we hauled it, I mean that maybe my job was holding the McDonald’s that we picked up on our way home and supervising the lifters.

We’ve had friends over for dinner (four friends, to be exact) and we’ve had some sweet kids from the shelter over to make cookies. Since it’s really the only group-friendly furniture we have, everything centers around that table. We love it.

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!)

INSTRUCTIONS

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 1/3 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.
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