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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 269.5
  • Total Fat: 7.1 g
  • Cholesterol: 49.2 mg
  • Sodium: 503.7 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 24.4 g

View full nutritional breakdown of Green Chile Enchilada Casserole with Chicken & Black Beans calories by ingredient
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Green Chile Enchilada Casserole with Chicken & Black Beans

Submitted by: WEDNESDEY

Introduction

Low fat, high protein. Low fat, high protein.
Number of Servings: 8

Ingredients

    13" x 9" baking dish
    Aluminum Foil
    Corn Tortillas, 10 oz
    Beans, black, 1 cup
    Yellow Sweet Corn, Frozen, 1 cup kernels
    Salsa - 4 tbsp
    Green Chile Sauce, 12 oz can
    Chicken Breast, no skin, 2 breast, bone and skin removed
    Sargento Reduced Fat Mexican Cheese, 6 oz
    Black Olives, from a can, slice them, 5 tbsp

Directions

Pre-cook chicken breast, then shred into bite sized pieces.

Mix together Black Beans, pre-cooked corn and salsa.

In 13" x 9" baking dish, place 3 Corn Tortillas from one end to the other (long way), cut up 3 more and place flat sides along border of baking dish to completely cover bottom.
Spread Black Bean & Corn mixture evenly across.
Spread shredded Chicken Breast evenly across.
Pour Green Chile Sauce evenly across, LEAVING a third cup behind.
Spread cheese blend evenly. Leaving some for top behind.
Cut 4 Corn tortillas in half. Place to cover.
Drizzle remaining Green Chile Sauce over top.
Garnish with remaining cheese and sliced Black Olives.

Cover with foil. Bake @ 400F for 20 minutes.
Remove foil and bake for approximately 5 minutes (for color).
Let stand a few minutes before slicing.

Number of Servings: 8

Recipe submitted by SparkPeople user WEDNESDEY.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    Very flavorful and filling. I used flour tortillas I had on hand and a whole 16 oz jar of green chile sauce which helped to make all the tortillas moist. Quick and easy to make. I could definitely see swapping out different ingredients to have several tasty variations. Good job! - 9/29/12

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  • Incredible!
    2 of 2 people found this review helpful
    This has become a family favorite. I use leftover roasted chicken...delish! Thanks for sharing - 2/3/12

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  • Incredible!
    2 of 2 people found this review helpful
    Made this last night - sooo good!!! I used low carb/fat tortillas instead of corn (had them on hand), and it was still very good. My husband loved it as well (he's not too concerned with his weight, like I am). Definitely will make this again, and have already shared the recipe with friends. - 1/12/12

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  • Incredible!
    1 of 1 people found this review helpful
    If I could give it more I would. This was by far the best recipe I have tried on SP so far. Really tasty and nice portion size. Thank you so so much for this recipe. Yum!!!!! - 9/3/13

    Reply from WEDNESDEY (2/22/14)
    Thank you for your rave review!


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  • Incredible!
    1 of 1 people found this review helpful
    My husband and I both enjoyed this for dinner. Could not find green chile sauce in mild so I used enchilada sauce and added green chiles. - 10/29/12

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  • Very Good
    1 of 1 people found this review helpful
    I made this a couple of nights ago and my husband and I both loved this dish! I followed the recipe but added jalepenos and I used an entire 15oz can of black beans. It was easy and still tasted good as leftovers! - 7/27/11

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  • 1 of 1 people found this review helpful
    Awesome! my family loved it. made it a second time! - 7/13/11

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  • Incredible!
    1 of 1 people found this review helpful
    Absolutely in love. It's totally going into the weekly rotation. The only changes I made were, I made my own salsa, I heated the bottom tortillas on a skillet (sprayed with no cal baking spray) to get them a little toasty, and I cut out two of the tortillas to save a few calories. Wonderful! Thx!! - 2/20/11

    Reply from WEDNESDEY (3/8/11)
    Thank you everyone! I always want to stuff too many goodies into my enchilada (burritos too for that matter), so getting rid of having to roll the individual enchiladas was my inspiration. Making it into layers, you can put all the tasty healthy stuff you want in the middle.


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  • Incredible!
    1 of 1 people found this review helpful
    Loved this casserole. Glad I made 2 extra for the freezer - don't expect they will be hanging around in there for too long though! - 8/4/10

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  • OMG, I LOOOVE this!!! I liked it better w/o the corn. I also omitted the olives, just because I don't care for them, so I might have saved myself a little fat by doing that, but OMG. Pure delight!!! Even my daughter - who, I believe, is even pickier than her mother! - ate some. Soooooooo good!! - 1/14/12

    Reply from WEDNESDEY (2/22/14)
    Thank you for your review! But you forgot to give it a star-rating as well. ^_^


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  • this was fast and easy to make, and was very good. - 7/1/11

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  • My family loved this. Definitely worth making again and again! I altered it based on what I had on hand and I added sour cream on top of the tortilla layer. Tonight is my second time making this. It's going into the reguar rotation. - 4/18/11

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  • Very yummy..next time more enchilada sauce though - the bottom layer was kind of dry. But the taste was great, the boyfriend liked it too - will definitely make this again! - 1/31/11

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  • Huge serving! I was planning on eating two servings of this, but could only do 1.5. And to top it off, very tasty too! Perfect with a side of avocado salad. - 1/7/11

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  • Wow! This is a huge meal. I'd have to cut it down and then freeze several portions, but it sounds like the effort would be worth it. - 11/10/10

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  • My husband and I both loved it!! I only made 1/2 recipe since it's just the two of us. We still had leftovers!! Very filling! - 6/24/10

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  • This was quick and easy! I did add a half can of Rotel for a little more heat. This recipe is flexible if you're lucky enough to have stores that carry the lower cal versions of sauces and tortillas. If you're looking for a dish that gives a lot of flavor with minimal fuss, this is it! - 4/14/10

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  • Love this recipe, very versatile. I only had on hand a small can of green chile's instead of chile sauce, so I used them and used some homemade salsa in place of the sauce. also lightly brushed corn tortilla's with olive oil and threw them in a hot skillet for a few minutes. - 9/11/09

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  • My boys loved it, though they smothered with sour cream. I found that a little more enchilada sauce was needed. - 4/30/09

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  • This was fantastic! I served it with fat free refried beans and a small salad. I'm stuffed! Thanks for sharing! - 1/25/09

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  • Very delicious - My hubbie even liked it and he is picky about casseroles. The only change I would make is to fry the corn tortillas first even though that ups the calories, it may make a taste difference. - 1/18/09

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  • very good taste, but was also quite dry. I grabbed green chilis instead of a green chili sauce so that may have made the difference. I will ry it again that way. - 1/7/09

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  • We really enjoyed this! One and a half servings was quite filling. We used whole wheat tortillas, a medium hatch chili green sauce, and a medium-hot habenero salsa for just the right amount of heat. Will definitely share this recipe with my friends. - 7/12/08

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  • This was delicious! My husband and I loved it. My calorie count came out a bit lower using lower calorie corn tortillas and enchilada sauce. - 7/1/08

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  • This recipe was very tasty and easy to make. I used a 28 oz can enchilada sauce and it was perfect. - 5/11/08

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