Ingredients:
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19 ounce enchilada sauce canned
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9 extra thin yellow corn tortillas
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16 ounce fat free refried beans can
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1 packet taco seasoning or equivalent of homemade taco seasoning
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1.5 pounds boneless skinless chicken breasts COOKED and chopped into small pieces
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1 cup black beans drained and rinsed
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1 can diced tomatoes and green chilies drained
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1 cup 2% shredded fiesta cheese
Instructions:
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Preheat oven to 350 degrees F.
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Spray a 9 x 13 baking dish with non-stick cooking spray.
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Pour a 1/3 cup of the enchilada sauce into the bottom of the pan and spread around.
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Arrange 4.5 tortillas across the bottom of the pan to cover it as best as possible.
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In a bowl mix the refried beans and the taco seasoning together.
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Spread this mixture in an even layer on top of the corn tortillas.
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Using the same bowl add the cooked chicken, black beans, tomatoes/chilies and remaining enchilada sauce. Stir these ingredients together.
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Spoon half of this mixture on top of the refried bean layer.
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Place the remaining 4.5 corn tortillas on top of the layers.
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Put the remaining chicken mixture on top of the corn tortillas and spread evenly.
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Sprinkle the cheese over the top.
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Bake for about 30 minutes.
Nutrition Facts:
Chicken Enchilada Bake
Amount Per Serving
Calories 295 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 57mg19%
Sodium 1466mg64%
Potassium 551mg16%
Carbohydrates 35g12%
Fiber 9g38%
Sugar 8g9%
Protein 29g58%
Vitamin A 1021IU20%
Vitamin C 9mg11%
Calcium 127mg13%
Iron 3mg17%