Chicken Enchilada Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 Boneless, Skinless Chicken Breast, Cut into 1/2 to 1 inch cubes1 Can Yellow Corn or Mexi Corn1 Medium Onion Diced1 Can Black Beans, Drained1 Large Can Dark Red Kidney Beans, Drained2 Cans Ro*Tel Tomatos & Green Chilis16oz Tomato Sauce8oz Tomato Paste1 Pkg Enchilada Sauce Seasoning Mix8-12 Medium Flour Tortillas Cut into 4 inch squares5 Cups Chedder Cheese, Shredded
Cut chicken into 1/2 to 1 inch pieces and dice onion - Place in skillet with 1 TBSP vegetable oil to cook.
In sauce pan, combine tomato sauce, tomato paste, one cup water, and seasoning packet to make sauce.
Once chicken has cooked, add the corn, tomatos, kidney beans, and black beans into the skillet and combine.
Preheat oven to 375
Cover the bottom of a 13x9 cake pan with enchilada sauce, and layer with meat mixture. Next, wet tortilla squares in sauce and layer to cover mixture. Then meat, Scoop of sauce, cheese, wet tortillas, and repeat until your last layer is cheese.
Bake at 375 for 30-45 minutes or until cheese is golden brown. Let sit for 5 minutes before serving.
Serve topped with sour cream and a side salad.
Number of Servings: 12
Recipe submitted by SparkPeople user ANNALEA753.
In sauce pan, combine tomato sauce, tomato paste, one cup water, and seasoning packet to make sauce.
Once chicken has cooked, add the corn, tomatos, kidney beans, and black beans into the skillet and combine.
Preheat oven to 375
Cover the bottom of a 13x9 cake pan with enchilada sauce, and layer with meat mixture. Next, wet tortilla squares in sauce and layer to cover mixture. Then meat, Scoop of sauce, cheese, wet tortillas, and repeat until your last layer is cheese.
Bake at 375 for 30-45 minutes or until cheese is golden brown. Let sit for 5 minutes before serving.
Serve topped with sour cream and a side salad.
Number of Servings: 12
Recipe submitted by SparkPeople user ANNALEA753.
Nutritional Info Amount Per Serving
- Calories: 606.4
- Total Fat: 25.3 g
- Cholesterol: 83.7 mg
- Sodium: 2,073.6 mg
- Total Carbs: 58.5 g
- Dietary Fiber: 9.3 g
- Protein: 37.8 g
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