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Wednesday, June 18, 2014

Chicken Enchilada Casserole




My sister had our family over for dinner last week. She made the most amazing Chicken Enchilada Casserole ever! It was so delicious, I had to share the recipe with you all. 

Ingredients

  • 3 Cups Red Enchilada Sauce
  • 16 Corn Tortillas, halved
  • 2 15 Ounce cans Black Beans, drained and rinsed
  • 1 15 Ounce can Whole Kernel Corn, drained
  • 6 Scallions, thinly sliced
  • 4 Cups (about 1.5 Pounds) cooked Chicken, shredded
  • 3 Cups Shredded Monterrey Jack or Mexican Blend Cheese (Fat Free for WW Points Calculation)
  • 1 Avocado, peeled, pitted and diced
  • 1/2 Cup loosely packed Cilantro

Recipe

  • Preheat oven to 375 degrees.
  • Prepare a 9X13 inch baking dish with cooking spray.
  • Pour about 3/4 cup of enchilada sauce into the baking dish, spread until the bottom of the dish is coated. 
  • Top with a layer of about 8 tortilla halves so the entire bottom of the dish is covered.
  • Sprinkle evenly with 1 cup black beans, 1/2 cup of corn and a fourth of the scallions. 
  • Then add a heaping cup of chicken and 3/4 cup of shredded cheese.
  • Repeat with a second layer of tortillas, then sauce, beans, corn, scallions, chicken and cheese.
  • Then finish with a final layer of tortillas and sauce. (Reserve about 3/4 cup of cheese to add part way through baking)
  • Cover the pan with aluminum foil and bake for 20 minutes.
  • After 20 minutes remove enchiladas from oven and top with the remaining cheese, then return to the oven (uncovered) and bake for an additional 10 minutes or until cheese is melted.
  • Top with avocado, cilantro and remaining scallions before serving. 
Serves 12.
Nutrition Info: 339 Calories, 7.2 grams of Fat, 32.6 Carbs, 7.5 Fiber, 36 Protein
Weight Watchers: 8 Points Plus per Serving

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