Chicken and Veggie Enchilada Pie

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 326.6

Total Fat: 8.2 g
Cholesterol: 68.4 mg
Sodium: 757.5 mg
Total Carbs: 32.7 g
Dietary Fiber: 6.4 g
Protein: 30.7 g

View full nutritional breakdown of Chicken and Veggie Enchilada Pie calories by ingredient

Introduction

A healthier way to get your enchiladas on - you can add any sort of veggies you'd like! A healthier way to get your enchiladas on - you can add any sort of veggies you'd like!

Number of Servings: 6

Ingredients

3 chicken breasts

8 tortillas

1/2 can black or refried beans

1/2 cup shredded cheese

1 package spinach

1/2 can of corn

1 small can diced green chilies

1 can enchilada sauce

Directions

Cook chicken so it shreds up (I cook in the crockpot w/chicken broth for a few hours). Layer the bottom with tortillas and enchilada sauce, add beans and chicken and some cheese. Add more enchilada sauce and tortillas. Add veggies and more cheese. Add more enchilada sauce and tortillas and cheese to cover. Bake in the oven at 350 for 30 mins. I serve this with a tiny side of borracho beans and spanish brown rice (not included in calories).

Serving Size: Makes 6

Number of Servings: 6

Recipe submitted by SparkPeople user QUIXOTIQUE.