Mexican Chicken Enchilada Bake

Mexican Chicken Enchilada Bake
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 484.7
  • Total Fat: 10.5 g
  • Cholesterol: 78.3 mg
  • Sodium: 2,058.6 mg
  • Total Carbs: 62.7 g
  • Dietary Fiber: 14.5 g
  • Protein: 40.8 g

View full nutritional breakdown of Mexican Chicken Enchilada Bake calories by ingredient
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This is a low fat protein packed complete meal. 484 cal 10.5 grams fat per serving This is a low fat protein packed complete meal. 484 cal 10.5 grams fat per serving
Number of Servings: 4


    make a simple"gravy" with margarine flour and V8 then add other ingredients
    2 tsp margarine
    2 TBSP Flour
    2 cups V8 juice
    2 TBSP Chili Powder
    1tsp Onion powder
    1/2 TBSP Garlic Powder
    2 cans diced tomatoes and green chiles
    1/2 tsp Salt

    6 corn tortillas
    1 can nonfat refried beans
    1 cup sweet corn frozen or canned
    1/2 can black olives
    1 1/2 boneless skinless chicken breast cooked and cubed

    2 oz crumbled feta sprinkle on top


Makes 4 large servings
484 Cal per serving
10.5 grams fat
In a casserole dishlayer ingredients between tortillas breaking tortillas to make them fit (just like making a lasagna spreading refried beans on the tortillas, top with sauce and crumbled feta.

Bake at 350 for 45 minutes to one hour.

Number of Servings: 4

Recipe submitted by SparkPeople user TRACI2.

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