Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 486.2
  • Total Fat: 7.9 g
  • Cholesterol: 80.7 mg
  • Sodium: 517.3 mg
  • Total Carbs: 61.3 g
  • Dietary Fiber: 14.9 g
  • Protein: 44.9 g

View full nutritional breakdown of Enchilada Casserole calories by ingredient
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Introduction

A real quick and easy dinner using pre-cooked shredded chicken I made in the crockpot from a whole chicken. A real quick and easy dinner using pre-cooked shredded chicken I made in the crockpot from a whole chicken.
Number of Servings: 2

Ingredients

    6 oz pre-cooked shredded chicken
    1 cup cooked black beans
    ½ cup salsa
    ¼ cup corn

    1 cup peeled whole tomatoes with juice (mine were canned)
    ¼ cup pickled sliced jalapenos

    4 6-inch corn tortillas
    2 oz lowfat Mexican blend cheese

    Spices – to taste
    Chili/cayenne powder
    Onion powder
    Garlic powder

Directions

1. Cook chicken, beans, corn, and salsa on stove until just warm, add chili powder for more spice
2. Puree the tomatoes, jalapenos, and onion and garlic powder
3. Place two tortillas on the bottom of a greased 8x8 dish, put the chicken mix on top, put two more tortillas on top of that, pour the tomato puree on top, sprinkle with cheese
4. Bake at 350F for 20-30 minutes


Number of Servings: 2

Recipe submitted by SparkPeople user IVORY1825.

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