Chicken Enchilada Bake
100%
0
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories320.3 kcal (16%)
Total Fat4 g (6%)
Carbs37.2 g (14%)
Sugars2 g (2%)
Protein30.9 g (62%)
Sodium1143.3 mg (57%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
19 ozenchilada sauce canned
8yellow corn tortillas
extra thin
16 ozfat-free refried beans can
1 packettaco seasoning
or the equivalent of homemade taco seasoning
1.5 poundsboneless skinless chicken breasts
COOKED and chopped into small pieces
1 cupblack beans
drained and rinsed
1can diced tomatoes and green chilies
drained
1 cupfat free shredded cheddar cheese
Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
Spray a 9 x 13 baking dish with non-stick cooking spray.
Step 3
Pour a 1/3 cup of the enchilada sauce into the bottom of the pan and spread around.
Step 4
Arrange 4.5 tortillas across the bottom of the pan to cover it as best as possible.
Step 5
In a bowl mix the refried beans and the taco seasoning together.
Step 6
Spread this mixture in an even layer on top of the corn tortillas.
Step 7
Using the same bowl add the cooked chicken, black beans, tomatoes/chilies and remaining enchilada sauce. Stir these ingredients together.
Step 8
Spoon half of this mixture on top of the refried bean layer.
Step 9
Place the remaining 4.5 corn tortillas on top of the layers.
Step 10
Put the remaining chicken mixture on top of the corn tortillas and spread evenly.
Step 11
Sprinkle the cheese over the top.
Step 12
Bake for about 30 minutes.
Notes
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Easy
Go-to
Makes leftovers
One-dish
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