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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 289.2
  • Total Fat: 9.0 g
  • Cholesterol: 41.3 mg
  • Sodium: 881.9 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 24.4 g

View full nutritional breakdown of Layered Enchiladas Verdes calories by ingredient
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Layered Enchiladas Verdes

Submitted by: JODELL77
Layered Enchiladas Verdes

Introduction

Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe! Use pre-cooked rotisserie chicken to make it even easier. Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe! Use pre-cooked rotisserie chicken to make it even easier.
Number of Servings: 8

Ingredients

    2 cups cooked diced or shredded chicken breast
    1 medium onion chopped
    1 can or 1 3/4 cup black beans drained
    1 28 oz can verde (green) enchilada sauce
    1/2 tsp ground cumin
    1/2 tsp ground coriander
    1 tsp ground chili powder
    2 tbsp chopped fresh cilantro
    4 10" Trader Joe's Wheat Flour & Corn Tortillas
    2 cups Kraft 2% Shredded Mexican Cheese Blend
    8 oz nonflat plain greek yogurt
    1/2 fresh jalapeno pepper (optional)
    red cayenne pepper to taste (optional)

Tips

Add 1/2 of a fresh jalapeno to the onions, or red cayenne pepper to taste with the spices if you like a spicy dish!


Directions

1. Preheat oven to 375
2. Heat a large skillet over medium heat and spray with cooking spray.
3. Saute chopped onions until soft
4. Add black beans, chicken, and spices and saute briefly to blend flavors.
5. Remove from heat, mix in fresh cilantro
6. Spread 1/3 of the enchilada sauce in the bottom of an 11x17 pan
7. Place 2 tortillas over the sauce, they will overlap.
8. Spread 1/2 of the chicken/bean mixture over the tortillas, sprinkle with 1/3 of the cheese and half of the yogurt - drop in dolops and spread with a spatula.
9. Pour 1/3 of enchilada sauce over the cheese, place 2 more tortillas, the remaining chicken/bean mixture and sprinkle 1/3 of the cheese and yogurt.
10. Pour remaining enchilada sauce on top.
11. Cover with foil and bake for 30 minutes, remove and sprinkle the remaining cheese on top and bake uncovered for 10 minutes or until the cheese melts.

Serving Size: Makes 8 - 4" squares






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