Easy Chicken Enchilada Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 372.0
  • Total Fat: 10.4 g
  • Cholesterol: 88.4 mg
  • Sodium: 1,063.5 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 38.8 g

View full nutritional breakdown of Easy Chicken Enchilada Bake calories by ingredient
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Introduction

A little bit lighter than normal but I would save it for a treat, like celebrating a good score on a test or something like that. A little bit lighter than normal but I would save it for a treat, like celebrating a good score on a test or something like that.
Number of Servings: 6

Ingredients

    2 Chicken Breasts, cut into strips
    1 c. onion, chopped
    3/4 c. (12 Tbsp) light Sour Cream
    1 c. fat free refried beans
    1 c. Mexican Four Cheese Blend
    2.5 c. Enchilata Sauce
    3 flour tortillas
    cooking spray
    chili powder
    garlic powder

Directions

Cut chicken into strips and pat dry. Give frying pan a quick coating with cooking spray and heat over medium heat. Cook chickent until no longer pink.

Remove the chicken from the pan and cut into smallish pieces. Return to frying pan and add onion, chili, and garlic. Cook for two minutes.

Add in sour cream and mix well. Remove from heat.

Spray a 8X8 baking dish with cooking spray. Take 1 tortilla and line the bottom of the baking dish. Spread refried beans on the tortilla. Then layer on 1/3 of the chicken mixture. Measure out 1/3 of a cup of cheese and sprinkle half of it over the chicken. Repeat the layers, ending with a layer of chicken. Pour the enchilata sauce over the chicken and then top with the remaining cheese. Bake in the oven at 350 for about 30 minutes.



Number of Servings: 6

Recipe submitted by SparkPeople user LILSTRANGEBREW.

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