Cheesy Chicken Enchilada Casserole
  • juice of 2-3 limes
  • 2 teaspoons minced garlic
  • splash of red wine vinegar
  • 2 tablespoons homemade taco seasoning
  • 1 pound boneless chicken (breasts or thighs)
  • 8 small (soft taco size) flour tortillas
  • 1 can refried beans
  • 2 cups shredded cheese (I used quesadilla)
  • 2 (10 ounce) cans red enchilada sauce
  1. Cut chicken into 1-inch pieces and place in a large ziploc bag or a tupperware container with a lid. Squeeze the juice of the limes over the chicken, and add minced garlic and red wine vinegar. Toss to coat and refrigerate for 4-6 hours.
  2. When you're ready to cook your chicken, melt 2 tablespoons County Crock spread in a heavy bottomed pan over medium-high heat. Rub taco seasoning over chicken pieces and place chicken in pan. Cook chicken until browned, about 7-10 minutes. Remove chicken and shred.
  3. Preheat oven to 375. Spoon a couple of spoonfuls of enchilada sauce into the bottom of an 8x8 baking dish. Place 2 tortillas in the bottom of the dish, layering to cover the surface. Spread about ⅓ of the beans over the tortillas; sprinkle with ⅓ of the chicken, ½ cup cheese and ½ cups enchilada sauce. I repeated my layers 3 times, using the remaining enchilada sauce and ½ cup cheese on top.
  4. Cover dish with foil (I always spray mine with non-stick cooking spray) and bake for 30 minutes. Remove foil and bake for another 5 minutes, or until cheese is melted and casserole is bubbly.
  5. Let cool for 15 minutes before serving. Garnish as desired: black olives, cilantro, green onions, sour cream, salsa, jalapenos, etc.
Recipe by Kitchen Meets Girl at