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Yields:
6 serving(s)
Cook Time:
50 mins
Total Time:
50 mins
Instead of rolling individual tortillas around the filling, we simply layer rotisserie chicken, canned sauce and beans in a cake pan, cutting the prep time in half. It’s an easy, hits-the-spot comfort food that’s also a great way to revive any leftover homemade flour tortillas lying around.
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Ingredients
- 2
10-oz. cans mild red enchilada sauce (2 1/4 cups)
- 4
Homemade Tortillas or store-bought 8-inch flour tortillas
- 1 cup
refried beans
- 3 cups
shredded rotisserie chicken
- 1
medium white onion, chopped (1 cup), divided
- 6 oz.
Monterey Jack cheese, coarsely shredded (about 1 3/4 cups), divided
- 1/3 cup
cilantro leaves
Directions
- Step 1Heat oven to 375°F. Spread 1/4 cup enchilada sauce on bottom of 8-inch round cake pan. Spread 1 tortilla with one-third of refried beans and place in cake pan, bean side up. Top with one-third of chicken (1 cup), 1/4 cup onion, and 1/2 cup cheese. Spoon one-third of remaining enchilada sauce on top (about 2/3 cup).
- Step 2Repeat twice more with remaining tortillas, beans, chicken, 1/4 cup onion, and 1/2 cup cheese, finishing with final remaining tortilla. Transfer to oven and bake until bubbling, 20 to 25 minutes.
- Step 3Heat broiler. Top with remaining 1/4 cup cheese and broil until cheese melts. Let rest 10 minutes. Sprinkle with remaining 1/4 cup onion, then cilantro, just before serving.
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