#27 Skinny Chicken Enchilada Bake

 

Ingredients

  • 1.5 lbs chicken – cooked and chopped or shredded
  • 1 can enchilada sauce
  • 1/2 can corn
  • 1/2 can black beans – rinsed
  • 4 Tortillas
  • 2 cups shredded cheese

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Instructions

  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

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  1. Evenly distribute your cooked chicken on top of the tortillas.

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  1. Mix together beans and  corn, Spread the bean mixture over the chicken layer and  add 3/4 cup of cheese on top of chicken and beans

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  1. Top with two more tortillas, and another layer of enchilada sauce.

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  1. Top with remaining cheese

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  1. bake at 350 degreesF for 30 minutes.

DSCF0126DSCF0127I have another chicken enchilada recipe that I make the filling in the crockpot with two cans of cream of chicken soup and sour cream. It’s really good but this one even better and a lot healthier which makes me feel better.  Dan’s really starting to get on board with the corn and beans in Mexican food.

The original recipe can be found here.

 

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