Emily Bites · by Emily Bites★ 5.0 (7)
Layered Chicken Enchilada Bake
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 63%
CARBS 32G37% OF CAL
7G FIBER4G SUGAR21G OTHER
FAT 10G27% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of tortillas, chicken, beans, corn, and enchilada sauce baked with melted cheese. A cross between enchiladas and lasagna, hearty and satisfying.
mainmexicancasserolechicken🥧 baking dish🍳 skillet🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 8- 2 (10 oz) cans red enchilada sauce (divided)
- 9 (6 inch) yellow corn tortillas ((I use Mission Extra Thin Yellow Corn Tortillas))
- 1 (16 oz) can fat free refried beans
- 4 teaspoons canola oil
- 1 ½ lbs raw boneless skinless chicken breasts (chopped into small bite-sized pieces (about ½”))
- 1 medium onion (diced)
- 1 cup drained and rinsed canned black beans
- ¾ cup frozen corn kernels
- 6 oz 50% light sharp cheddar cheese (shredded (I used Cabot))
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 63%
CARBS 32G37% OF CAL
7G FIBER4G SUGAR21G OTHER
FAT 10G27% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 877mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 579mg
- Calcium
- 192mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 877MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.