Cook time: 30 mins
Total time: 45 mins
Serves: 10-12
Ingredients :
- 1 lb boneless, skinless chicken breasts
- 19 ounces (about 2 ½ cups) enchilada sauce
- 2 cups shredded cheese
- 6-8 small flour tortillas
- 1 can refried beans
Method :
- Cook and shred the chicken. Boil a large pot of water and cook 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 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 ⅓ cup refried beans, 1 cup of the chicken, ½ cup cheese, and about ¾ cup enchilada sauce in each layer.
- Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling.
- Allow to rest for at least 15 minutes before cutting and serving. Top with sliced green onions or cilantro.
Comments
Post a Comment