Chicken Enchilada

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 239.3
  • Total Fat: 6.0 g
  • Cholesterol: 28.3 mg
  • Sodium: 435.9 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 7.5 g
  • Protein: 16.3 g

View full nutritional breakdown of Chicken Enchilada calories by ingredient
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This dish is spicier if using Rotel. This dish is spicier if using Rotel.
Number of Servings: 10


    Ground Chicken Breast, no skin, 10 ounces
    onion, 1/2 cup chopped
    Beans, black, 2 or 3 cups
    La Victoria Enchilada Sauce, 2 cup
    Cheddar Cheese, 1 cup, shredded
    diced tomatoes, 1 can
    (may substitute Rotel or tomato sauce)
    Corn Tortillas, 12 tortilla, medium (approx 6" dia)


Serve with a salad. Can also serve with rice if desired and top with sour cream (rice and sour cream not included in nutritional count.)


Pre-heat oven to 350 degrees.
Brown onion and chicken in heavy skillet. Drain if needed. Add 1 cup enchilada sauce, 1/2 cup grated cheddar cheese, 1 can diced tomatoes (or 1 can of Rotel) and 2 or 3 cups of black beans. Simmer until hot.
Place 1/2 cup enchilada sauce in a 9 X 13 inch baking dish. Arrange half of the tortillas on the sauce and top with chicken mixture. Put the rest of the tortillas on this and top with remaining 1/2 cup of enchilada sauce and 1/2 cup of shredded cheese.
Back for 30 minutes or until cheese is melted and casserole is hot. Let set 5 minutes.
Cut into 10 equal servings.

Serving Size: makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user SCHAUJODY.

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