Sunday, January 4, 2015

Skinny Chicken Enchilada Casserole

  • 1.5 lbs chicken - cooked and chopped or shredded
  • 1 can enchilada sauce
  • 1/2 can corn
  • 1/2 can black beans - rinsed
  • 1/2 cup chopped onions
  • 4 Lo-Carb Tortillas
  • 1.5 cups shredded cheese
  1. Preheat oven to 350 degrees.
  2. Pour a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish and spread evenly.
  3. Place two tortillas in bottom of baking dish and then add another thin layer of enchilada sauce. Use a spoon to make sure all of each tortilla is thoroughly coated with enchilada sauce.
  4. Evenly distribute your cooked chicken on top of the sauce and tortillas.
  5. In a small bowl, mix together beans, corn, and onion.
  6. Spread the bean/corn/onion mixture over the chicken layer.
  7. Layer 3/4 cup of cheese on top of chicken and beans.
  8. Top with two more tortillas and another layer of enchilada sauce.
  9. Top with remaining cheese.
  10. Bake for 30 minutes.

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