Chicken Casserole


  • 3 cups shredded Colby-Monterey Jack cheese blend(12oz)      
  • 1 can enchilada sauce(10 oz)
  • 1 can (4.5 oz) chopped green chilies undrained                        
  • 4 medium green onions sliced (1/4 cup)
  • 3/4 cup sour cream                                                                    
  • 1 cup shredded Lettuce
  • 8 flour tortillas;8 inch                                                                    
  • 1 medium tomato chopped (3/4 cup)
  • 1 can re-fried beans                                                                    
  • 2 cups diced cooked chicken


  1. Heat oven to 350 degrees. Spray 13×9 inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chilies and sour cream.
  2. Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish. spread about half of the beans over the tortillas. top with half of the chicken mixture and half of the enchilada sauce. layer with 3 more tortillas and remaining beans and chicken mixture. place remaining 2 tortillas over chicken and beans. pour remaining enchilada sauce over the top. sprinkle with remaining cheese.
  3. Cover with foil. bake 45-55 minutes or until bubbly and thoroughly heated. let stand 5 to 10 minutes before cutting. garnish with onions, lettuce and tomato