Layered Chicken Enchilada Bake

EMILY BITES(2)
Amanda: "This was SO good! Thank you for this recipe! This…" Read More
9Ingredients
55Minutes
380Calories

Ingredients

US|METRIC
  • 20 ounces red enchilada sauce (divided)
  • 9 corn tortillas (6 inch yellow, I use Mission Extra Thin Yellow Corn Tortillas)
  • 16 ounces fat-free refried beans
  • 4 teaspoons canola oil
  • 1 1/2 pounds boneless, skinless chicken breasts (chopped into small bite-sized pieces, about ½”)
  • 1 medium onion (diced)
  • 1 cup canned black beans (drained and rinsed)
  • 3/4 cup frozen corn kernels
  • 6 ounces sharp cheddar cheese (50% light, shredded, I used Cabot)
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    NutritionView More

    380Calories
    Sodium48% DV1160mg
    Fat20% DV13g
    Protein63% DV32g
    Carbs12% DV35g
    Fiber32% DV8g
    Calories380Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol75mg25%
    Sodium1160mg48%
    Potassium700mg20%
    Protein32g63%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate35g12%
    Dietary Fiber8g32%
    Sugars7g14%
    Vitamin A15%
    Vitamin C8%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Amanda a year ago
    This was SO good! Thank you for this recipe! This is my first month on WW and I was searching for some yummy Mexican food that did eat up all my SPs! My husband and 4 year old daughter loved it as well.
    Lori Sari a year ago
    This was yummy! I cooked the chicken in the crockpot with some taco seasoning and 1/2 cup of chicken broth till it shredded. After I sautéed the onion (with 3 cloves garlic), I assembled it. I did add a can of ro-tel, because I can never get enough tomatoes! Topped with a little hot sauce. 😋 Easy and makes a lot- I will probably freeze half of it!

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