Ingredients:
2 cups diced cooked chicken
3 cups shredded Colby– Monterey Jack cheese (12 oz)
1 can (4.5 oz) chopped green chiles, undrained
3⁄4 cup sour cream
1 package (11.5 oz) flour tortillas for burritos (8 tortillas)
1 can (16 oz) refried beans
1 can (10 oz) enchilada sauce
4 medium green onions, sliced (1⁄4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3⁄4 cup)

Method:
1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 11⁄2 cups of the cheese, the green chiles and sour cream.

2 Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half ).

3 Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with

4 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 11⁄2 cups cheese.

5 Cover with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting.

6 Garnish casserole or individual servings with onions, lettuce and tomato.

Notes and Tips:
Make this casserole up to 8 hours in advance, then cover and refrigerate until it’s time to bake it.

layered chile chicken enchilada casserole recipe