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Monterey Jack Chicken Enchilada Casserole
Rachel Kim

Monterey Jack Chicken Enchilada Casserole

Shredded chicken, pinto beans and corn tortillas layer under green enchilada sauce and Monterey Jack. The tortillas are warmed rather than fried, and the beans stretch three cups of chicken to ten servings. A fifteen-minute rest keeps the soft layers from sliding apart.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken
  • 1 can pinto beans 15 ounces, rinsed
  • 1 can diced green chiles 4 ounces, drained
  • 3 cups green enchilada sauce
  • 12 corn tortillas
  • 3 cups shredded Monterey Jack divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Warm the tortillas in a damp towel until flexible.
  2. Mix chicken, beans, green chiles and 1 cup enchilada sauce.
  3. Spread 1/2 cup sauce in the dish. Layer four tortillas, half the chicken and 1 cup cheese; repeat.
  4. Finish with remaining tortillas, sauce and cheese. Cover with foil.
  5. Bake 25 minutes, uncover and bake 8 to 10 minutes more. Rest 15 minutes.