Recipes Enchilada Casserole

I like to do quick and easy meals that take little or no prep time. This is my enchilada casserole recipe.
Here are the basic ingredients you will need:

1 can Enchilada Sauce
1 can Refried beans
1 can Black beans
1 can Campbell’s Fiesta Nacho cheeses soup
1 8oz bag of shredded cheese (Mexican blend or just cheddar)
1lb of cooked shredded chicken (like Chi-Chi’s chicken taco meat)
6 Flour Tortillas of the 8-10 inch variety

In an 8×12 casserole, place one tortilla. In the tortilla place a heaping tablespoon of refried beans, then a tablespoon of black beans, then a tablespoon of the nacho cheese, and then a tablespoon of the shredded chicken. The ingredients should be spread fairly evenly in the tortilla. Then roll the tortilla like a cigar. It will be pretty full so be careful not to rip the tortilla shell. Place the rolled tortilla to one side of the casserole dish. Repeat this process until the casserole dish is full of rolled tortillas. Between each of the tortillas sprinkle some of the shredded cheese. After the casserole dish is full, sprinkle the remaining shredded cheese evenly on top. Next, carefully pour the enchilada sauce over the tortillas, making sure to get an even coverage.
Then place the casserole into the oven and cook for about 25-35 minutes at 350 degrees. The cheese should be a reddish brown color from the sauce and it should all be melted. Let set about 15-20 minutes before serving. Don’t worry if you can’t eat it all at one sitting, this makes great leftovers.

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