Red Enchilada Chicken Casserole

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 155.3

Total Fat: 4.2 g
Cholesterol: 11.2 mg
Sodium: 287.9 mg
Total Carbs: 22.4 g
Dietary Fiber: 2.2 g
Protein: 8.4 g

View full nutritional breakdown of Red Enchilada Chicken Casserole calories by ingredient

Introduction

A Taste of New Mexico A Taste of New Mexico

Number of Servings: 16

Ingredients

chicken breast fillets

fat-free refried beans (recommend Old El Paso or Ortega)

a can of diced green chile or jalapenos

2 cans of Ortega medium enchilada sauce

1 can of Ortega mild enchilada sauce

white corn tortillas, 24 count

part-skim mozzarella cheese 8 oz bag

1 diced yellow onion

Directions

boil chicken breast fillet until done.
place fillets on plate and shred with fork.
place back in skillet, add onion, chiles and 1 can of medium enchilada sauce.
simmer for 5 mins, stirring frequently to prevent sticking.
open remaining enchilada sauce in combine in wide mouth bowl.
dip tortillas in sauce and place in casserole dish until bottom is covered, (piecing tortillas to cover the bottom).
spread refried beans across the tortillas, distributing them evenly across the dish, spoon 2 tbsps of sauce on beans, cover with cheese.
dip tortillas in sauce and place in casserole dish until beans are covered.
place meat mixture in dish on top of tortilla layer.
cover with cheese.
dip tortillas in sauce and cover the meat layer, completely, spoon about 1/3 cup of sauce or whatever remains if less evenly over casserole.
cover in remaining cheese.
bake at 375 degrees in most ovens for 45 mins or until cheese is golden brown.
Enjoy!

Number of Servings: 16

Recipe submitted by SparkPeople user THECAT39.