The layered chile-chicken enchilada casserole recipe from Betty Crocker is easy to make. It has received positive reviews from home cooks who have made it.
To make layered chilie-chicken enchilada casserole, mix 2 cups of cooked, diced chicken, 1 1/2 cups of shredded colby and Monterey Jack cheese, one 4.5-ounce can of undrained, chopped green chiles and 3/4 cup of sour cream. Place 3 8-inch flour tortillas in a greased 13-by-9-inch baking dish. Allow them to overlap slightly and to run up the sides of the dish. Cut the third tortilla in half for a proper fit. Spread approximately half of a 16-ounce can of refried beans over the tortilla layer. Top this with half of the chicken mixture and almost half of a 10-ounce can of enchilada sauce.
Repeat the layers once, then place 2 tortillas on the top, and pour the remaining enchilada sauce over them. Sprinkle with 1 1/2 cups of shredded colby and Monterey Jack cheese, and cover the baking dish with foil. Bake the casserole for 45 to 55 minutes at 350 degrees Fahrenheit, or until it is thoroughly heated and bubbly. Let the dish stand for five to 10 minutes before cutting it. Garnish the casserole with 4 sliced green onions, 1 cup of shredded lettuce and 1 chopped medium tomato.