Layered Chicken Enchilada Bake
Ingredients
The base
-
2
cans
red enchilada sauce
-
9
6 inch
yellow corn tortillas
-
1
16 oz can
fat free refried beans
The filling
-
4
teaspoons
canola oil
-
1 ½
lbs
raw boneless skinless chicken breasts, chopped
-
1
medium
onion, diced
-
1
cup
canned black beans, drained and rinsed
-
¾
cup
frozen corn kernels
The topping
-
6
oz
50% light sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 350°F and prepare a 9x13 baking dish.
- Spread about 1/3 cup of enchilada sauce on the bottom of the dish.
- Layer 4 ½ tortillas over the sauce, then spread refried beans on top.
- In a skillet, heat canola oil and cook chicken and onion until done.
- Add remaining enchilada sauce, black beans, and corn to the chicken mixture.
- Layer half of the chicken mixture over the beans and sprinkle half of the cheese.
- Add another layer of 4 ½ tortillas, then the remaining chicken mixture and cheese.
- Bake for 30 minutes, then cut into 8 pieces and serve.
Nutrition Facts (estimated)
Servings
8
Calories
339
Total fat
9g
Total carbohydrates
32g
Total protein
31g
Sodium
mg
Cholesterol
mg
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