Quick Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Leftover shredded chicken, black beans, sweet potato, corn tortillas, cheese, tomato sauce
Preheat oven to 400 degrees.
Pierce sweet potatoes with fork. Microwave 5 minutes on high or until cooked through.
Combine tomato sauce, 1 c. broth, 1/2 tbsp cumin, 1 clove minced garlic, 1/2 tsp. chipotle powder in a sauce pan. Bring to a simmer and cook on low until needed.
In a frying pan, combine chicken, 1 c. broth, beans, sweet potatoes (scraped from skin), 1/2 tsp. chipotle powder and 1/2 tbsp. cumin. Heat over medium until warmed and sauce slightly thickened.
In a small casserole dish, layer tortillas (cut to fit) and chicken mixture until you've used up everything. Top with tomato chili sauce and 1/2 c. cheese (optional). Bake in a 400 degree oven for 20 minutes, or until hot.
Serving Size: Makes 6 1.5 cup services
Number of Servings: 6
Recipe submitted by SparkPeople user AESIMONS.
Pierce sweet potatoes with fork. Microwave 5 minutes on high or until cooked through.
Combine tomato sauce, 1 c. broth, 1/2 tbsp cumin, 1 clove minced garlic, 1/2 tsp. chipotle powder in a sauce pan. Bring to a simmer and cook on low until needed.
In a frying pan, combine chicken, 1 c. broth, beans, sweet potatoes (scraped from skin), 1/2 tsp. chipotle powder and 1/2 tbsp. cumin. Heat over medium until warmed and sauce slightly thickened.
In a small casserole dish, layer tortillas (cut to fit) and chicken mixture until you've used up everything. Top with tomato chili sauce and 1/2 c. cheese (optional). Bake in a 400 degree oven for 20 minutes, or until hot.
Serving Size: Makes 6 1.5 cup services
Number of Servings: 6
Recipe submitted by SparkPeople user AESIMONS.
Nutritional Info Amount Per Serving
- Calories: 212.7
- Total Fat: 4.5 g
- Cholesterol: 23.3 mg
- Sodium: 437.2 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 6.0 g
- Protein: 14.3 g
Member Reviews