Layred Chile Chicken Enchilada Casserole.
2 cups diced cooked chicken (leftovers from last night)
3 cups shredded mexican blend cheese
1 can (4.5 oz) chopped green chile’s drained
3/4 cup sour cream
1 can refried beans
1 can enchilada sauce
1 cup shredded lettuce
1 md tomato chopped (3/4 cup)
Flour tortillas
Heat oven to 350. Spray 13x9 baking dish with non-stick spray. In a bowl mix chicken, 1 1/2 cups cheese, green chili’s and sour cream
Layer 3 tortillas in baking dish overlapping and up sides of the dish. Spread about half of the beans over tortillas. Top with half the chicken mixture and half of the enchilada sauce. Layer 3 more tortillas and the remaining beans, chicken mixture. Place two more tortillas on top of the chicken mixture, and pour the remaing enchilada sauce on top. Sprinkle with the remaining cheese.
Cover with foil and backe 45-55 minutes or until bubbly and heated thoroughly. Let stand 5-10 minutes serve with lettuce, tomatoes, salsa and sour cream.
The Secret Restaurant Chef