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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 606.4
  • Total Fat: 25.3 g
  • Cholesterol: 83.7 mg
  • Sodium: 2,073.6 mg
  • Total Carbs: 58.5 g
  • Dietary Fiber: 9.3 g
  • Protein: 37.8 g

View full nutritional breakdown of Chicken Enchilada Bake calories by ingredient
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Chicken Enchilada Bake

Submitted by: ANNALEA753

Introduction

A filling meal for the entire family... Makes great left overs!

Double the recipe and freeze one casserole, for an easy meal later in the week (or month)! To re-heat, bake from the freezer at 400 for 90 minutes and serve!

Makes 1 13x9 casserole (12 servings)
A filling meal for the entire family... Makes great left overs!

Double the recipe and freeze one casserole, for an easy meal later in the week (or month)! To re-heat, bake from the freezer at 400 for 90 minutes and serve!

Makes 1 13x9 casserole (12 servings)

Number of Servings: 12

Ingredients

    3 Boneless, Skinless Chicken Breast, Cut into 1/2 to 1 inch cubes
    1 Can Yellow Corn or Mexi Corn
    1 Medium Onion Diced
    1 Can Black Beans, Drained
    1 Large Can Dark Red Kidney Beans, Drained
    2 Cans Ro*Tel Tomatos & Green Chilis
    16oz Tomato Sauce
    8oz Tomato Paste
    1 Pkg Enchilada Sauce Seasoning Mix
    8-12 Medium Flour Tortillas Cut into 4 inch squares
    5 Cups Chedder Cheese, Shredded

Directions

Cut chicken into 1/2 to 1 inch pieces and dice onion - Place in skillet with 1 TBSP vegetable oil to cook.

In sauce pan, combine tomato sauce, tomato paste, one cup water, and seasoning packet to make sauce.

Once chicken has cooked, add the corn, tomatos, kidney beans, and black beans into the skillet and combine.

Preheat oven to 375

Cover the bottom of a 13x9 cake pan with enchilada sauce, and layer with meat mixture. Next, wet tortilla squares in sauce and layer to cover mixture. Then meat, Scoop of sauce, cheese, wet tortillas, and repeat until your last layer is cheese.

Bake at 375 for 30-45 minutes or until cheese is golden brown. Let sit for 5 minutes before serving.

Serve topped with sour cream and a side salad.

Number of Servings: 12

Recipe submitted by SparkPeople user ANNALEA753.






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