Chicken Enchilda Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 lb. Chicken Breast cut into bite-sized pieces1 small, diced Sweet Onion1 1/2 cup RoTel Diced Tomato and Green Chilis2 1/4 cup Old El Paso Enchilada Sauce1 1/2 cup Bush's Seasoned Black Beans2 cup Shoepeg White Corn1 can sliced Black Olives (108g)1 pack Borden Colby & Monterey Jack cheese, shredded (2 cups)14 Corn Tortillas (taco sized)
1) Cut up chicken and begin cooking on high.
2) Dice onions and add to chicken.
3) Season with garlic powder, salt, and cumin.
4) Preheat oven to 375F
5) Once chicken is cooked, add all other canned items. Do not drain anything except the corn.
6) Mix thoroughly and let it get hot.
7) Pour into large baking dish and tear up the corn tortillas into the mixture. Stir in the cheese.
8) Bake for 35 minutes.
Prep time includes the initial cooking of the chicken. Using cubed, pre-cooked chicken would make this faster, but the flavor won't be as complete. Optionally top with low-fat sour cream (not included in calorie count).
Number of Servings: 8
Recipe submitted by SparkPeople user SEVERUM.
2) Dice onions and add to chicken.
3) Season with garlic powder, salt, and cumin.
4) Preheat oven to 375F
5) Once chicken is cooked, add all other canned items. Do not drain anything except the corn.
6) Mix thoroughly and let it get hot.
7) Pour into large baking dish and tear up the corn tortillas into the mixture. Stir in the cheese.
8) Bake for 35 minutes.
Prep time includes the initial cooking of the chicken. Using cubed, pre-cooked chicken would make this faster, but the flavor won't be as complete. Optionally top with low-fat sour cream (not included in calorie count).
Number of Servings: 8
Recipe submitted by SparkPeople user SEVERUM.
Nutritional Info Amount Per Serving
- Calories: 368.7
- Total Fat: 11.4 g
- Cholesterol: 37.7 mg
- Sodium: 1,086.8 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 5.9 g
- Protein: 17.1 g
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