Chicken Enchilada Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 (medium) corn tortillas12oz. Tyson Fajita chicken strips1 10oz can enchilada sauce1 small can green chilis1/2 Taco seasoning packet4C Kraft shredded Mexican cheese1 fresh tomato - diced1/8 head lettuce - shreddedSmall container of Daisy Light sour cream
Pour 1/2 can of enchilada sauce into a 9" x13" glass baking dish. Place 4 corn tortillas in the dish to cover the bottom. Cut 12oz. of Tyson Chicken Fajita strips into bite sized pieces and place on the tortillas. Open small can of green chilis and spread over all. Sprinkle 1/2 packet of Taco seasoning over all. Spread 3C of shredded Mexican cheese over all in pan. Cover all with 4 more corn tortillas. Spread 2nd half of enchilada sauce over tortillas. Sprinkle last cup of shredded cheese over that. Cover pan with aluminum foil and bake for 45 minutes at 350.
While this is baking...
Shred lettuce and place in a bowl.
Dice fresh tomato and place in a separate bowl.
Set out sour cream.
Remove pan from oven and let sit uncovered for about 5 minutes. Cut and serve on plates. Sprinkle with lettuce, tomato and sour cream as desired.
(May also add salsa, hot sauce, black olives, onion...etc. on individual servings.)
Serving Size: makes 8-10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOM2NATURE.
While this is baking...
Shred lettuce and place in a bowl.
Dice fresh tomato and place in a separate bowl.
Set out sour cream.
Remove pan from oven and let sit uncovered for about 5 minutes. Cut and serve on plates. Sprinkle with lettuce, tomato and sour cream as desired.
(May also add salsa, hot sauce, black olives, onion...etc. on individual servings.)
Serving Size: makes 8-10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOM2NATURE.
Nutritional Info Amount Per Serving
- Calories: 562.4
- Total Fat: 24.9 g
- Cholesterol: 67.5 mg
- Sodium: 2,138.7 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 6.9 g
- Protein: 33.3 g
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