Chicken Enchilda Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup salsa
1/2 cup low sodium chicken broth
1 tsp. ground cumin
3 8 oz. cans of no salt added tomato sauce
3 cups cubed cooked chicken breast
3 tbsp. chopped pickled jalapeno peppers
1 15oz. can of black beans
12 6 inch tortillas
1 1/2 cup shredded reduced fat sharp cheddar
1/2 cup shredded reduced fat Monterey jack cheese
3/4 cup low fat sour cream
1/2 cup chopped green onion
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Directions: |
Directions:Combine first 4 ingredients and stir well.. Spread 3/4 cup of the mixture on the bottom of a 13 x 9 x 2 casserole dish.
Combine chicken, peppers, black beans, and a 1/2 cup of the tomato mixture and stir well.
Spoon chicken mixture evenly down the centers of the tortillas and roll up. Place them seam side down in the baking dish. Top with remaining tomato mixture and cheese.
Cover and bake at 350º for 25 minutes.
Sprinkle with green onions and serve with sour cream. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Most times I just layer this like a lasagna instead of rolling them individual. When I do that I layer 6 tortillas on the bottom. Spoon the chicken mixture evenly. Top with 6 tortillas, sauce, and cheese. Its easier this way.
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