Description
An easy 5-ingredient dinner made with tender chicken, tortillas, refried beans and enchilada sauce for a family-friendly meal. Make it in the oven or the slow cooker.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 (10 oz) can green or red enchilada sauce
- 1 (16 oz) can refried beans
- 5 large tortillas, cut into 1 inch squares (I use a pizza cutter)
- 2 cups shredded sharp cheddar cheese
Instructions
Oven Instructions:
- Heat oven to 350° F. Spray a 9×13 inch baking dish with non-stick cooking spray.
- Heat a large pan over medium high heat. Add in the oil and swirl around. Add in the chicken and sprinkle with salt and pepper. Cook until no longer pink in the middle.
- Stir in the enchilada sauce and refried beans, until smooth. Turn off the heat.
- Layer half of the chicken mixture, half of the tortillas and half of the cheddar twice in the 9×13 inch baking dish.
- Bake for 30 minutes. Let sit for 5 minutes. Serve and enjoy!
Slow Cooker Instructions:
- Spray inside of slow cooker with non-stick cooking spray.
- Heat a large pan over medium high heat. Add in the oil and swirl around. Add in the chicken and sprinkle with salt and pepper. Cook until no longer pink in the middle.
- Stir in the enchilada sauce and refried beans, until smooth. Turn off the heat.
- Layer half of the chicken mixture, half of the tortillas and half of the cheddar twice in the slow cooker.
- Cover and cook on high for 2 hours. Serve and enjoy!
- Category: Chicken
- Method: Stove and Oven