Easy Chicken Enchilada Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Chicken Breasts, cut into strips1 c. onion, chopped3/4 c. (12 Tbsp) light Sour Cream1 c. fat free refried beans1 c. Mexican Four Cheese Blend2.5 c. Enchilata Sauce3 flour tortillascooking spraychili powdergarlic powder
Cut chicken into strips and pat dry. Give frying pan a quick coating with cooking spray and heat over medium heat. Cook chickent until no longer pink.
Remove the chicken from the pan and cut into smallish pieces. Return to frying pan and add onion, chili, and garlic. Cook for two minutes.
Add in sour cream and mix well. Remove from heat.
Spray a 8X8 baking dish with cooking spray. Take 1 tortilla and line the bottom of the baking dish. Spread refried beans on the tortilla. Then layer on 1/3 of the chicken mixture. Measure out 1/3 of a cup of cheese and sprinkle half of it over the chicken. Repeat the layers, ending with a layer of chicken. Pour the enchilata sauce over the chicken and then top with the remaining cheese. Bake in the oven at 350 for about 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user LILSTRANGEBREW.
Remove the chicken from the pan and cut into smallish pieces. Return to frying pan and add onion, chili, and garlic. Cook for two minutes.
Add in sour cream and mix well. Remove from heat.
Spray a 8X8 baking dish with cooking spray. Take 1 tortilla and line the bottom of the baking dish. Spread refried beans on the tortilla. Then layer on 1/3 of the chicken mixture. Measure out 1/3 of a cup of cheese and sprinkle half of it over the chicken. Repeat the layers, ending with a layer of chicken. Pour the enchilata sauce over the chicken and then top with the remaining cheese. Bake in the oven at 350 for about 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user LILSTRANGEBREW.
Nutritional Info Amount Per Serving
- Calories: 372.0
- Total Fat: 10.4 g
- Cholesterol: 88.4 mg
- Sodium: 1,063.5 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 3.1 g
- Protein: 38.8 g
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