layered chicken enchilada casserole

Ingredients layered chicken enchilada casserole

Chicken Mix
3 each Chicken breast- diced
1/2 Green Pepper- Diced
1/2 Yellow Onion- Diced
1 packages Fajita Seasoning
The Layers
2 can 16 oz Refried Beans
1 packages 8oz Cream Cheese (softened)
1 Paprika
1 packages 8oz Shredded Cheese (Your Choice)
2 can 10oz Rotel
1 can 4.5oz Green Chiles
1 can 3.8oz Sliced Black Olives
1 can 28oz Enchilada Sauce
3 each Large flour tortillas
1 Sliced Jahlepinios

how to make layered chicken enchilada casserole

In a large casserole pan spread the refried beans until covered.

Layer the softened cream cheese on top of the beans. Sprinkle paprika on top.

Preheat oven to 350°F

In a large skillet cook the chicken until there is barely any pink.

Add the green pepper, onion, and 1/2 cup of water. Mix until well blended. Cook on medium high heat until seasoning is absorbed.

While cocking the Chicken mix, rip the tortillas into piece's and set aside.

Once chicken mix is done, spread evenly across bean and cream cheese layers.

Pour half the can of enchilada sauce over chicken mix and spread evenly .

Layer tortilla pieces covering entire pan. Then spread the rest of the enchilada sauce evenly over top.

Spread package of cheese over top of previous layer.

Spread the Rotel, Green Chile's, Olives, and (optional) Jahlepinos evenly on top.

Bake for 30 minutes.

Let cool for 5 minutes & serve!