Chicken Enchilasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 400.7
- Total Fat: 10.7 g
- Cholesterol: 88.4 mg
- Sodium: 804.2 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 6.9 g
- Protein: 41.0 g
View full nutritional breakdown of Chicken Enchilasagna calories by ingredient
Introduction
A family-friendly recipe! Serve with low-fat sour cream and extra salsa, if desired. A family-friendly recipe! Serve with low-fat sour cream and extra salsa, if desired.Number of Servings: 8
Ingredients
-
2 cans green enchilada sauce
1 cup salsa
4 boneless skinless chicken breasts, cooked & chopped
1 T. cumin
1 T. garlic powder
12 corn tortillas, cut into pieces
1 can black beans, drained
8 oz. low-fat cheddar cheese, shredded
Directions
Preheat oven to 350.
Lightly grease 13 x 9 pan.
In saucepan, combine enchilada sauce & salsa, and simer for a couple minutes. Pull from heat.
In a bowl, add about 1 c. of sauce to the chicken and mix.
On the bottom of pan, pour enough sauce to cover the pan.
Place layer of chopped corn tortillas on top, then a layer of chien, a layer of beans, and a little layer of cheese. Repeat.
Top with remaining sauce and remaining cheese.
Bake uncovered 30-40 min.
After you pull it out, let rest 10 min.
Number of Servings: 8
Recipe submitted by SparkPeople user PIANOMOM33.
Lightly grease 13 x 9 pan.
In saucepan, combine enchilada sauce & salsa, and simer for a couple minutes. Pull from heat.
In a bowl, add about 1 c. of sauce to the chicken and mix.
On the bottom of pan, pour enough sauce to cover the pan.
Place layer of chopped corn tortillas on top, then a layer of chien, a layer of beans, and a little layer of cheese. Repeat.
Top with remaining sauce and remaining cheese.
Bake uncovered 30-40 min.
After you pull it out, let rest 10 min.
Number of Servings: 8
Recipe submitted by SparkPeople user PIANOMOM33.