Mexican Chicken Enchilada Bake

Name: Mexican Chicken Enchilada Bake Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: Sauce; make a simplegravy with margarine flour and V8 then add other ingredients; 2 tsp margarine; 2 TBSP Flour; 2 cups V8 juice; 2 TBSP Chili Powder; 1tsp Onion powder; 1/2 TBSP Garlic Powder; 2 cans diced tomatoes and green chiles; 1/2 tsp Salt; Casserole; 6 corn tortillas; 1 can nonfat refried beans; 1 cup sweet corn frozen or canned; 1/2 can black olives; 1 1/2 boneless skinless chicken breast cooked and cubed; 2 oz crumbled feta sprinkle on top

Minutes to Prepare: 25
Minutes to Cook: 50

Number of Servings: 4

Ingredients

Saucemake a simple"gravy" with margarine flour and V8 then add other ingredients2 tsp margarine2 TBSP Flour2 cups V8 juice2 TBSP Chili Powder1tsp Onion powder1/2 TBSP Garlic Powder2 cans diced tomatoes and green chiles1/2 tsp SaltCasserole6 corn tortillas1 can nonfat refried beans1 cup sweet corn frozen or canned1/2 can black olives1 1/2 boneless skinless chicken breast cooked and cubed2 oz crumbled feta sprinkle on top

Directions

Makes 4 large servings
484 Cal per serving
10.5 grams fat
In a casserole dishlayer ingredients between tortillas breaking tortillas to make them fit (just like making a lasagna spreading refried beans on the tortillas, top with sauce and crumbled feta.

Bake at 350 for 45 minutes to one hour.

Number of Servings: 4

Recipe submitted by SparkPeople user TRACI2.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving