Chicken Enchilada Casserole
This sensational enchilada casserole combines tortillas, beans, cheese, and taco-seasoned chicken. Take this main-dish recipe to your next potluck or Mexican-themed dinner party.

Ingredients
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3 cups shredded, cooked chicken
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1 packet (1.25 ounce) taco seasoning
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2 cups salsa verde
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9 fajita-size flour tortillas
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1 can (15.5 ounces) refried beans, warmed in microwave
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8 ounces sour cream
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3 cups shredded cheddar cheese
Directions
1.
Heat oven to 350 degrees. Mix chicken, taco seasoning, 1/2 cup water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.
2.
Coat 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.
3.
Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 degrees for 25 to 28 minutes, until bubbly.
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how-tos
Recommended Recipe:
Cheesy Chicken Enchiladas Verde
Warm tortillas are filled with an enticing combination of shredded chicken, Pace® Salsa Verde, sour cream and Cheddar Jack cheese, and are baked until the filling is hot and the cheese is melted.
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