Cheesy Chicken Enchilada Casserole

Cheesy Chicken Enchilada Casserole is quick and EASY WEEKNIGHT DINNER for whole family.

Prep Time: 30 minutes

Cook Time: 45 minutes

1 ½ lb. boneless, skinless chicken breasts-thawed (or 2 ½ –3 cups shredded cooked chicken)
2 ½ cups enchilada sauce
3–4 cups shredded cheese (I used combo of Mozzarella and Cheddar cheese)
1 small can refried beans
8 large corn tortillas

Place enchilada sauce in a deep skillet and heat until bubbly. Cut chicken breast lengthwise in about ½ inch thick slices, season with salt and pepper to taste and place in enchilada sauce. Cover and cook on medium heat until it cooked trough (it takes about 15-20 minutes).
Remove the chicken from enchilada sauce and set aside to cool. Using two forks shred the chicken.
Preheat the oven to 375 F.
In a large baking dish spread about 4-5 Tbsp. enchilada sauce to cover the bottom. Arrange tortillas to cover the bottom (place 2 tortillas and use smaller pieces of tortilla, like quarters of the circle to cover the bottom).
Gently spread ½ can refried beans over tortillas.
Scatter about 1/3 od shredded chicken over beans.
Pour 1/3 of remaining enchilada sauce over chicken and spread with a spoon.
Top with 1/3 of shredded cheese.
Than repeat: 2 tortillas, remaining refried beans, ½ of remaining shredded chicken, ½ of remaining sauce and ½ of remaining cheese.
Finally, 3rd layer: 2 tortillas, remaining shredded chicken, remaining sauce and cheese.
Bake about 45 minutes. If the top browns too much, tent the top with aluminum foil.
Top with sliced green onion and cool slightly before serving (at least 15-20 minutes) or it will be a huge mess (it’s very runny if you slice and serve immediately after baking).