Chicken Enchilada Casserole (Mexican Lasagna)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 304.5
- Total Fat: 7.3 g
- Cholesterol: 40.2 mg
- Sodium: 822.4 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 4.5 g
- Protein: 21.5 g
View full nutritional breakdown of Chicken Enchilada Casserole (Mexican Lasagna) calories by ingredient
Introduction
Tastes even better the next day! Tastes even better the next day!Number of Servings: 8
Ingredients
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1 lb diced cooked chicken breast
1-15oz can Black Beans
1-4oz can chopped Green Chiles
1 1/2 cup frozen corn
16 oz Fat Free Sour Cream
1/2 cup Cilantro, chopped
2 cups 2% colby jack Shredded Cheese
8 6" Corn Tortillas
1 1/4 cups Enchilada Sauce
Directions
Heat oven to 375*.
Spray 9 x 13 glass baking dish with nonstick spray. Pour 1/4 cup of sauce in the bottom of the baking dish, enough to cover bottom, set aside. In a bowl combine chicken, cilantro, beans, & chilies, set aside. Place 4 tortillas on sauce, overlapping if necessary to cover bottom of pan. Spoon half chicken mixture over tortillas, sprinkle with 3/4 cup of cheese. Drizzle with half remaining sauce. Then spoon ½ the sour cream on top. Repeat layers. Cover with foil and bake for 35 min. Uncover, sprinkle with remaining cheese, bake for 5 minutes or until cheese is melted.
Serve over crushed tortilla chips if desired.
***For easier cutting & serving let it stand about 15 minutes before cutting.
Number of Servings: 8
Recipe submitted by SparkPeople user MOM2_JOHN_JACK.
Spray 9 x 13 glass baking dish with nonstick spray. Pour 1/4 cup of sauce in the bottom of the baking dish, enough to cover bottom, set aside. In a bowl combine chicken, cilantro, beans, & chilies, set aside. Place 4 tortillas on sauce, overlapping if necessary to cover bottom of pan. Spoon half chicken mixture over tortillas, sprinkle with 3/4 cup of cheese. Drizzle with half remaining sauce. Then spoon ½ the sour cream on top. Repeat layers. Cover with foil and bake for 35 min. Uncover, sprinkle with remaining cheese, bake for 5 minutes or until cheese is melted.
Serve over crushed tortilla chips if desired.
***For easier cutting & serving let it stand about 15 minutes before cutting.
Number of Servings: 8
Recipe submitted by SparkPeople user MOM2_JOHN_JACK.
Member Ratings For This Recipe
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