Skinny Chicken Enchilada Casserole
- Minutes to Cook:
- Number of Servings: 1
Ingredients
8 serving Diced Tomatoes & Green Chilies (canned) 2.5 srv - Rotel (by FLEABAG11) 16 oz Tyson boneless, skinless chicken breast 3 cup Campbell's low sodium chicken broth 2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA) 10 oz El Pato Enchilada Sauce (Red Chile Sauce) (by GRTMOMX3) 2 tbsp Extra Virgin Olive Oil 1 cup, chopped Onions, raw 2 tsp Aldi Minced Garlic (by MSTONYA610) 8 serving Aldi's Happy Harvest Whole Kernal Sweet Corn - 1/2 cup (120g) 3.5 servings per can (by THENEWKAREN) 1 cup Beans, black 8 serving canned rotel tomatoes (by MILDOLLARSMILE) 2 tsp Cumin seed 1 dash Pepper, black 1 dash Salt 2 tomato Red Ripe Tomatoes 6 serving Mission whole wheat tortillas, medium (45g) 1 cup Kraft Cheese Natural Finely Shredded mild cheddar cheese 2 tbsp Cilantro, dried
1. Preheat oven to 350 F. Spray a 13 by 9 inch dish with nonstick cooking spray and set aside.
2. In a medium stock pot, bring the chicken broth to a simmer. Add chicken and bay leaves, and simmer covered for 15 min, flipping over at the halfway mark.
3.Remove from the broth and reserve on a plate until cool enough to touch, then shred and set aside. discard the bay leaves.
4. Heat the olive oil in a large skillet, over a medium heat. Add onions and garlic and cook 6-8 min until onions begin to soften. Stir in corn, beans, rotel,cumin,chili powder,salt and black pepper. Stir in the reserved shredded chicken and turn off the heat.
5. Spread a thin layer about 1/4 cup of the red enchiladas sauce on the bottom of the chicken mixture, and 1/3 cup of cheese. repeat by layering 2 more tortillas, 1/4 cup of red enchilada sauce the rest of chicken mixture and remaining cheese.
6. Bake for 25-30 minutes, and garnish with the cilantro
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user ARODELYSE1.
2. In a medium stock pot, bring the chicken broth to a simmer. Add chicken and bay leaves, and simmer covered for 15 min, flipping over at the halfway mark.
3.Remove from the broth and reserve on a plate until cool enough to touch, then shred and set aside. discard the bay leaves.
4. Heat the olive oil in a large skillet, over a medium heat. Add onions and garlic and cook 6-8 min until onions begin to soften. Stir in corn, beans, rotel,cumin,chili powder,salt and black pepper. Stir in the reserved shredded chicken and turn off the heat.
5. Spread a thin layer about 1/4 cup of the red enchiladas sauce on the bottom of the chicken mixture, and 1/3 cup of cheese. repeat by layering 2 more tortillas, 1/4 cup of red enchilada sauce the rest of chicken mixture and remaining cheese.
6. Bake for 25-30 minutes, and garnish with the cilantro
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user ARODELYSE1.
Nutritional Info Amount Per Serving
- Calories: 3,398.5
- Total Fat: 113.2 g
- Cholesterol: 360.0 mg
- Sodium: 13,512.8 mg
- Total Carbs: 346.5 g
- Dietary Fiber: 70.2 g
- Protein: 202.6 g
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