Red Chicken Enchilada Bake

Time :45

Yield :6 servings

Recipe Background

Scarlet and scrumptious: two words that describe this Red Chicken Enchilada Bake! Layers of zesty, spicy red enchilada sauce accent and elevate juicy chicken, tender tortillas, and melty cheese. The Red Chicken Enchilada Bake really understands what makes a great enchilada, and makes it easy to enjoy and share with everyone! This vermilion casserole is worth a million!

Ingredients

For the bake:

2 cups red enchilada sauce
8 small tortillas each cut in half
2 cups chicken breast cooked and shredded
1 (15-ounce) can pinto beans rinsed and drained
2 cups Monterey Jack cheese shredded

Optional toppings:

olives to taste
sour cream to taste
red onions to taste, diced
cilantro to taste, chopped
green onions to taste, sliced
avocado to taste, sliced
tomatoes to taste, diced

Directions

Preheat the oven to 350 degrees F.
Coat an 8-inch square, a 9-inch square, or a 2-quart baking dish with cooking spray.
Spread 1/4 cup of the enchilada sauce over the bottom of the prepared baking dish.
Layer 4 of the tortilla halves over the sauce so that the bottom is covered.
In order, layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese, and 1/3 cup of the enchilada sauce into the baking dish.
Repeat the layers two more times for a total of three layers, starting with the tortilla halves.
Layer the remaining tortilla halves and the remaining enchilada sauce on top of the bake.
Sprinkle the remaining cheese over the top.
Coat aluminum foil with cooking spray and cover the bake.
Bake the casserole for 30 minutes.
Uncover the casserole and bake until the cheese is melted and browned, about 5-10 minutes.
Let the casserole sit for 5 minutes.
Top the enchiladas with the olives, the sour cream, the red onions, the cilantro, the green onions, the avocado, and the tomatoes.
Serve.