For me and enchiladas, it was love at first bite. That’s no exaggeration — mole, Suiza, ranchero, basic cheese… If it’s an enchilada, I’m all in. I’m even all in on enchilada casserole, which is not at all traditional but requires no rolling and yet still gives you the same saucy experience. (More or less, anyway.) This Chicken Enchilada Casserole is one to turn to when you’re craving enchiladas but don’t want to put a lot of work into getting them. It’s easy and cheesy and crowd-pleasing thanks to its approachable flavors and simple prep and it’s sure to make it into your regular dinner rotation.

Would you believe me if I told you that you only needed five ingredients to make this? I know it seems too good to be true but it *is* true, and it’s delicious. You need:

That’s it, truly.

It’s a layered affair, so you start with tortillas and then top them with beans, and chicken, and enchilada sauce, and cheese, and then do it all over again. In other words, you still get delicious saucy chicken filling between tortillas, but you don’t have to roll anything. It takes just thirty minutes in the oven and since the prep is so minimal, this is a really easy dinner to make on nights when you need dinner quick.