Layered Enchilada Casserole. I love melted cheese. I especially love it when it is still bubbling and piping hot!
This is another one of those meals where the pictures just don’t do it justice. I need a food stylist, photoshop, and better eye for food pictures But, until then….just trust me. This dish is amazing
I really love enchiladas. We eat a variation of them every week. My favorite thing about this dish is that I can mix it all in one bowl and layer it and bake.
No rolling, no sauce, no specific order. It tastes phenomenal and it makes a really awesome freezer meal. Make one for dinner and make one to freeze. Just double layer it with foil before baking it and freeze.
Then just thaw it and bake.
Layered Enchilada Casserole
2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
1 tub Santé Fe Blend Philadelphia Cooking Crème
2 cup shredded cheese. ( I used a combo of 3 cheddar and Pepper Jack)
3 flour tortillas (I used 6 inch)
1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.
2. Place a ⅓ cup mixture on bottom of a pie plate or 8X8 pan. Top with 1 flour tortilla.
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Bake at 375 for 20 minutes. Let set for about 10 minutes before serving.
Liked my Layered Enchilada Casserole recipe as much I do? You may also want to try the Overnight Ham and Cheese Breakfast Enchiladas recipe, you will love it!
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