I have something to share with you.  

As a busy, working mom, I am always looking for recipes that I can make in advance and then reheat for dinner. I asked a close friend, who is also a super busy working mom, for her easiest and fastest go-to dinner and she shared this great recipe with me. For those moms that travel, this is a great dish to make for your family while you are on the road!

Chicken Enchilada Casserole

Ingredients:

• 2 cups shredded cooked chicken (rotisserie chicken is a big time saver)
• 3 cups shredded Cheddar-Monterey Jack cheese blend (divided in half)
• 1 can (4.5 oz) chopped green chiles, undrained
• 3/4 cup cream cheese
• 1 package corn or flour tortillas
• 1 can (16 oz) refried beans (optional)
• 1 can (10 oz) enchilada sauce
• Sour cream (topping)
• Chopped green onions (topping)
• Shredded lettuce (topping)
• Chopped Tomato (topping)
• Salsa (topping)
• Avocado or guacamole (topping)
• 1 can black beans(side or topping)
• Tortilla chips(optional side)
• Mexican Rice(optional side)

Directions:

• Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
• In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and cream cheese.
• Place tortillas in bottom of baking dish, overlapping as necessary to cover the bottom. If using, Spread about half of the beans over tortillas.
• Top with about half of the chicken mixture and half of the enchilada sauce.
• Layer with more tortillas and remaining beans and chicken mixture.
• Place remaining tortillas over chicken mixture, overlapping slightly. Pour remaining enchilada sauce over top.
• Sprinkle with remaining 1 1/2 cups cheese.
• Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated.
• Let stand 5 to 10 minutes before cutting.
• Garnish casserole or individual servings with optional toppings.

This is a simple dish to make, can served it with rice or chips and everyone can customize their own plate to enjoy!