Chicken Enchilada Bake

Name: Chicken Enchilada Bake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 6.0 serving knock your sprouts off sprouted 7 grain wraps; 32.0 ounces Chicken Breast (cooked) no skin roasted; 1.0 cup kroger mexican style blend finely shredded cheese reduced fat; 24.0 tbsp friendly farms light sour cream; 7.0 serving pueblo lindo green enchilada sauce; 3.5 cup happy harvest whole kernel sweet corn

Minutes to Prepare: 15
Minutes to Cook: 50

Number of Servings: 8

Ingredients

6.0 serving knock your sprouts off sprouted 7 grain wraps32.0 ounces Chicken Breast (cooked), no skin, roasted1.0 cup kroger mexican style blend finely shredded cheese reduced fat24.0 tbsp friendly farms light sour cream7.0 serving pueblo lindo green enchilada sauce3.5 cup happy harvest whole kernel sweet corn

Directions

Debone chicken, toss skin. cut wraps into pieces for easier layering and serving. Layer ingredients like a lasagna. Bake at 375 covered for 40 min, layer last bit of cheese on top and bake for 10 min uncovered.

Serving Size: 1 slice of a casserole- 9x13 dish- 8 slices

Number of Servings: 8.0

Recipe submitted by SparkPeople user KVLAUGHLIN1.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 376.0
Total Fat: 12.4 g
Cholesterol: 92.7 mg
Sodium: 738.5 mg
Total Carbs: 28.6 g
Dietary Fiber: 5.0 g
Protein: 35.7 g

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