Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 357.8
  • Total Fat: 10.2 g
  • Cholesterol: 49.7 mg
  • Sodium: 523.7 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 14.3 g
  • Protein: 29.7 g

View full nutritional breakdown of Enchilada Casserole calories by ingredient
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Number of Servings: 8


    1 lb. boneless, skinless chicken breast
    6 7-inch multigrain tortillas
    1 medium onion, chopped
    5 medium stalks celery, chopped
    2 bell peppers, chopped
    1 can black beans, drained
    1 can kidney beans, drained
    2 cloves garlic
    1 1/2 cups grated cheese
    1 T. cumin
    1 T. coriander
    1/2 t. ground cayenne pepper


Chop and saute chicken in non-stick skillet. Add onion, peppers, celery, and garlic and cook until tender. Add beans, cumin, coriander and cayenne, and heat through. Spray a 9 X 13 casserole dish pan spray and line with the tortillas. Place the filling over the tortillas in the dish. Sprinkle with grated cheese. Bake at 350 F until heated through and cheese is melted.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user GLINDLER.

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