Cheesy Chicken Enchilada Casserole

 Cheesy Chicken Enchilada Casserole

1 pound Shredded Chicken

Fresh or Frozen Diced/Chopped Onions and Peppers OR Rotel

Tortilla Chips or Strips

Corn or Flour Tortillas OR Crescent Rolls

Refried Beans

Taco Sauce

Shredded Cheese

Sour Cream

Pre Heat Oven to 400. Brown chicken with seasoning and onions/rotel.  Drain.  Grease a glass baking dish (so you can see meat cooking). Line the pan with corn tortillas, cut to shape OR crescent rolls along the bottom.  Make a thin layer of shredded cheese and taco sauce.  Then add a layer of refried beans, followed by a layer of chicken. REPEAT or MAKE THICK LAYERS. Then top with a layer of chips and shredded cheese.  Sprinkle some chili powder or seasoning to the top for added spice! Bake for 25 minutes or until cheese is melted and meat is brown.  Take out and add another layer of chips and cheese.  Bake another 5 to 10 minutes or until cheese is melted on top. Enjoy!