CHICKEN ENCHILADA CASSEROLE
Pinch of Yum-inspired version
1 rotiserie-roasted chicken, cooled and shredded (make ahead if desired, I buy from local market)
1 large can (28 ounces) medium red or green enchilada sauce. (I use La Palma)
3 cups shredded cheese (I use combination of monterey jack and mozzarella)
12-15 small flour tortillas
1 ½ cans refried beans
sliced green onions or cilantro (optional)
Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass 9X13 baking dish to prevent sticking. Place 4 tortillas in the bottom of the dish, overlapping to cover the entire surface. Tear an additional tortilla in quarters to cover corners if desired. Layer the beans, chicken, cheese, sauce, and tortillas; repeat to make a total of 3 layers.
Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with aluminum foil (sprayed with Pam or other cooking spray) 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 for best results. Garnish with sliced green onions or cilantro if desired.
The entire family loves this!