Chicken Enchilada Casserole

Chicken Enchilada Casserole
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 326.2
  • Total Fat: 9.9 g
  • Cholesterol: 63.6 mg
  • Sodium: 661.7 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 8.6 g
  • Protein: 30.0 g

Introduction

This one-dish meal is great for a weeknight meal or as a appetizer for a party. Serve it with steamed broccoli or a green salad.

Ingredients

1/2 medium white or yellow onion, chopped (about 1/2 cup)
1 cup frozen corn kernels
1 tablespoon ground cumin
3 (8-inch) whole-wheat tortillas
1 pound chicken breast, boneless and skinless, cooked and diced
1 roasted red bell pepper, diced
1 (14.5-ounce) can black beans, drained, rinsed and mashed slightly
1 tablespoon chopped cilantro
1 1/2 cups low-sodium salsa, any variety
1 cup shredded Monterey Jack cheese or queso blanco

Directions

Preheat the oven to 375 degrees Fahrenheit.

Line a deep-dish 9"" pie pan (or Springform cheesecake pan) with foil, then coat with cooking spray.

Place a small saute pan over medium heat. Coat with cooking spray.

Add the onion, corn, and cumin, and cook until corn starts to brown, about five minutes, then remove from heat.

Place one tortilla in the bottom of the prepared pie pan.

Layer on half of the chicken, diced pepper, black beans, cilantro, corn and onions. Pour on 1/2 cup salsa, sprinkle on 1/3 cup cheese and top with a tortilla.

Repeat for the second layer, then top with the remaining tortilla, 1/2 cup salsa and 1/3 cup cheese.

Cover with foil and bake for 30 minutes, then remove the foil and bake another 15 minutes.

Let cool for five minutes before slicing into six wedges and serving.

Number of Servings: 6


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