Chicken Enchilada Casserole

3 C cooked shredded chicken (about 2 chicken breasts)
2x 4oz can diced chilis (or one can diced chilis, one can jalapenos)
1 C chicken broth
1x 10.75oz can cream of mushroom soup
1x 15oz can refried beans
½ green pepper, dicedDSC02668
½ red onion, diced
10 corn tortillas
2 C shredded cheese


Cook diced onion in a pan over medium heat for 2-3 minutes. Add diced pepper and cook 2-3 minutes longer. Add in refried beans, cook until heated through.

Combine all ingredients in a large bowl, except tortillas and shredded cheese.DSC02670

Cut tortillas into quarters.

Layer half the tortillas on the bottom of a 9×13 pan. Top with half the mixture and half the cheese. Repeat layers of tortillas, mixture, and cheese.

Bake for 1 hour at 375.




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