This easy chicken enchilada casserole is so good and doesn't take long to make.
Put chicken in a pot and cover with water. Bring to a boil then reduce heat to low. Cover and simmer for 25 minutes.
Remove chicken from water and let rest until cooled.
When chicken has cooled shred it and set aside.
Heat up 2 tbs of vegetable oil in a skillet over medium heat. Once hot add the garlic and onion. Season with salt and pepper to taste. Cook for a few minutes until the onion is translucent.
Add the cumin and chili powder and stir. Then add the chicken and stir well to coat the chicken in the spices. Remove the skillet from heat.
Spray casserole dish with cooking spray then evenly cover it with 6 corn tortillas.
Evenly spread the refried beans over top of the tortillas.
Evenly top with the shredded chicken.
Top with half of the shredded cheese.
Cover the casserole with the remaining six tortillas.
Pour the enchilada sauce evenly over the casserole.
Top with the remaining cheese.
Bake at 350 for about 25 minutes or until the cheese is hot and bubbly.