#27 Skinny Chicken Enchilada Bake



  • 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



  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


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


  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



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


  1. Top with remaining cheese


  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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