This gets made weekly at our house! My hubs should probably join an enchiladas support group he asks for it so often! One night I was feeling lazy so instead of taking the time to roll every enchilada, I decided to just layer it all in a casserole dish. BIG hit. Even got my picky 2 year old to devour it and I’ve been making it this way ever since!

Cook time: 1 Hr 30 Min
Prep time: 20 Min
Serves: 4-6

Ingredients

3 boneless skinless chicken breasts
10-20 corn tortillas depending on the size of the casserole dish you use
8 oz sour cream
2-3 c Mexican blend shredded cheese
1-2 can refried beans
10-15 oz red enchilada sauce

ON THE SIDE
you can also add diced tomatoes, olives and chopped onions depending on your mood 🙂 the measurements aren’t exact because I use diff size dishes and sometimes I’m making it for more than just us 4 so I just eyeball it!

Directions

1. Pre-heat oven to 350.

2. Place both chicken breasts in a pot of boiling water with spices of your choice, I always add two dried chili peppers and some pepper flakes but you could do it without that easily. Boil for about an hour until the chicken is cooked through and will easily pull apart with a fork!

3. Get this chicken out of the pot and shred it on a cutting board. Drain the water from the pot and put the chicken back.

4. Mix in the 8 oz of sour cream and 1-2 cups of the shredded cheese depending on how cheesy you like it. We like it cheesy in this house!

5. Then pull out whatever baking dish size or shape you have that best fits. In the bottom, pour some of the enchilada sauce until it completely coats the bottom to prevent sticking.

6. Let the layering begin!! Lay down the tortillas to cover the bottom of the pan (I usually have 4 per layer with the pans I use). Then a thin layer of the refried beans (I’ve found it easier to do the bean spreading if you heat the beans up prior).

7. Then a layer of the cheesy/sour cream/chicken mixture.

8. At this point, you can add olives or tomatoes or anything else you want and then top with a layer of the enchilada sauce. Another layer of tortillas and repeat until you’ve just barely reached the top of the dish!

9. Finish with a layer of tortillas and cover that with JUST the remaining cheese and sauce. Cover with some aluminum foil and bake for 15 minutes. Take the foil off and bake for another 5-10 until its gooey and bubbly.
Creamy Cheesy Gooey Enchilada Casserole 10. Cut up and serve! We always add extra sour cream to the top at the end!

Enjoy 🙂

Last Step: Don’t forget to share!