Layered Enchiladas Verdes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups cooked diced or shredded chicken breast1 medium onion chopped1 can or 1 3/4 cup black beans drained1 28 oz can verde (green) enchilada sauce1/2 tsp ground cumin1/2 tsp ground coriander1 tsp ground chili powder2 tbsp chopped fresh cilantro4 10" Trader Joe's Wheat Flour & Corn Tortillas2 cups Kraft 2% Shredded Mexican Cheese Blend8 oz nonflat plain greek yogurt1/2 fresh jalapeno pepper (optional)red cayenne pepper to taste (optional)
1. Preheat oven to 375
2. Heat a large skillet over medium heat and spray with cooking spray.
3. Saute chopped onions until soft
4. Add black beans, chicken, and spices and saute briefly to blend flavors.
5. Remove from heat, mix in fresh cilantro
6. Spread 1/3 of the enchilada sauce in the bottom of an 11x17 pan
7. Place 2 tortillas over the sauce, they will overlap.
8. Spread 1/2 of the chicken/bean mixture over the tortillas, sprinkle with 1/3 of the cheese and half of the yogurt - drop in dolops and spread with a spatula.
9. Pour 1/3 of enchilada sauce over the cheese, place 2 more tortillas, the remaining chicken/bean mixture and sprinkle 1/3 of the cheese and yogurt.
10. Pour remaining enchilada sauce on top.
11. Cover with foil and bake for 30 minutes, remove and sprinkle the remaining cheese on top and bake uncovered for 10 minutes or until the cheese melts.
Serving Size: Makes 8 - 4" squares
2. Heat a large skillet over medium heat and spray with cooking spray.
3. Saute chopped onions until soft
4. Add black beans, chicken, and spices and saute briefly to blend flavors.
5. Remove from heat, mix in fresh cilantro
6. Spread 1/3 of the enchilada sauce in the bottom of an 11x17 pan
7. Place 2 tortillas over the sauce, they will overlap.
8. Spread 1/2 of the chicken/bean mixture over the tortillas, sprinkle with 1/3 of the cheese and half of the yogurt - drop in dolops and spread with a spatula.
9. Pour 1/3 of enchilada sauce over the cheese, place 2 more tortillas, the remaining chicken/bean mixture and sprinkle 1/3 of the cheese and yogurt.
10. Pour remaining enchilada sauce on top.
11. Cover with foil and bake for 30 minutes, remove and sprinkle the remaining cheese on top and bake uncovered for 10 minutes or until the cheese melts.
Serving Size: Makes 8 - 4" squares
Nutritional Info Amount Per Serving
- Calories: 289.2
- Total Fat: 9.0 g
- Cholesterol: 41.3 mg
- Sodium: 881.9 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 4.0 g
- Protein: 24.4 g
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