Chicken Enchilada Casserole

Spread 1/4 cup of enchilada sauce over the bottom of the baking dish.

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Layer 1/3 of the shredded chicken, 1/3 of the pinto beans, 1/2 cup of Monterey Jack cheese, and 1/3 cup of enchilada sauce over the tortillas.

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Cover the dish with foil that’s been lightly sprayed with cooking spray and bake for 30 minutes.

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Allow the casserole to sit for 5 minutes before serving to help it firm up.

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Full recipe & nutritional info on bakedbree.com

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