Monday, April 21, 2014

Chicken Enchilada Casserole

*** Recipes Tutorials ***

This is a terrific twist on your standard casserole dish. It doubles easily to feed larger groups by adding an additional “layer”. Enjoy!
  • 1.5 lbs chicken - cooked and chopped or shredded
  • 1 can enchilada sauce
  • 1/2 can corn
  • 1/2 can black beans - rinsed
  • 1/2 cup chopped onions
  • 4 Lo-Carb Tortillas
  • 1.5 cups shredded cheese
  1. Pour a thin layer of enchilada sauce in the bottom of a baking dish - top with two tortillas - and then another thin layer of enchilada sauce. Use a spoon to make sure all of each tortilla is coated with sauce
  2. Evenly distribute your cooked chicken on top of the tortillas.
  3. Mix together beans, corn, and onion. (Since this recipe takes a half can of beans and corn I usually double this mixture and use the entire can of each with 1 cup onion and freeze half to use in future "Mexican" dishes!)
  4. Spread the bean mixture over the chicken layer
  5. Layer 3/4 cup of cheese on top of chicken and beans
  6. Top with two more tortillas, and another layer of enchilada sauce.
  7. Top with remaining cheese and bake at 350 degreesF for 30 minutes.

*** Recipes Tutorials ***


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