The Defined Dish · by Alex★ 5.0 (26)
Salsa Verde Chicken Enchilada Bake
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 52%
CARBS 37G39% OF CAL
10G FIBER5G SUGAR23G OTHER
FAT 14G34% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken layered with black beans, salsa verde, and melted Monterey Jack cheese in tortillas. A quick weeknight casserole with bright, savory flavors.
mainmexicancasserolechicken🍳 skillet🔥 ovendairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 2.5 cups of store-bought salsa verde (I use Taco Deli (found in the Whole Foods Fridge Section... 2 containers))
- 3 cups shredded rotisserie chicken
- 1 15 oz can black beans drained
- 1 tsp garlic powder
- ½ tps ground cumin
- 1 tsp chili powder
- salt (to taste)
- ¼ cup freshly chopped cilantro plus for serving
- 1 1/2 cups monterey jack
- 9 tortillas (I use Siete Grain-Free Cassava Tortillas)
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 52%
CARBS 37G39% OF CAL
10G FIBER5G SUGAR23G OTHER
FAT 14G34% OF CAL
8G 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.
- Cook
- 30m
- Sodium
- 1990mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 627mg
- Calcium
- 260mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1990MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.