Time: 1 hour
Servings: 10-12 (this photo is only half of the recipe, I cooked the other half in another dish)
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 19 ounces (about 2 ½ cups) red enchilada sauce
- 2 cups shredded cheese (I used a Mexican blend)
- 6-8 small flour tortillas
- 1 can refried beans
Directions:
1. Cook and shred chicken. I did this the morning before putting this together by boiling a large pot of water and cooking the chicken breasts about 30 minutes. Then shred with two forks.
2. Preheat over to 375. Place a few spoonfuls of enchilada sauce in the bottom of a square glass baking dish. Place 2 tortillas int he bottom of the dish, overlapping to cover entire surface. Layer 1/3 cup beans, 1 cup chicken, 1/2 cup cheese, 3/4 cup enchilada sauce and 2 tortillas. Repeat once to make a total of 2 layers.
3. Cover the top with remaining enchilada sauce and 1 cup cheese. Cover baking dish with well oiled aluminum foil and bake for about 30 minutes.
4. Remove foil and bake uncovered for additional 5 minutes or until cheese is starting to brown and sauce is bubbling.
5. Allow to rest at least 15 minutes before cutting. Otherwise it'll be a soupy mess!
Verdict:
This was good, but a little spicy. I guess it was the sauce I used, although it was mild. The next time I make it i'll try another brand. The beans were really good though and helped cut a little of the spice. This was pretty time consuming and I made it on a day I had off from work. Probably a little too time consuming for a weeknight meal.
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