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Skinny Chicken Enchilada Casserole

Category: Dinner Party, Healthy Recipes, Main Dish, Chicken

 Ingredients List

  • 3 - 10 oz can enchilada sauce
  • 12 5” Tortilla Land Uncooked corn tortillas or another brand corn tortilla
  • 3 lbs boneless skinless chicken breast
  • 4 cups chicken stock
  • 1 can corn, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 large onion, chopped
  • 3 cups reduced-fat shredded cheese

 Directions


1. Preheat oven to 350 degrees.
2. Cook chicken in chicken stock. Add more stock if necessary to cover the chicken completely. Shred with two forks when cooked.
3. Cook corn tortillas according to package
4. Pour a thin layer of enchilada sauce in the bottom of a baking dish and spread evenly.
5. Top with two tortillas, and then add another thin layer of enchilada sauce. Use a spoon to make sure all of each tortilla is coated with sauce.
6. Evenly distribute 1/4 cooked chicken on top of the sauce and tortillas.
7. Mix together beans,corn, and onion.
8. Spread 1/4 bean mixture over the chicken
9. Layer a thin layer of cheese on top of chicken and beans.
10. Dip 2 corn tortillas into the sauce
11. Repeat chicken, beans and cheese layer
12 Top with two more tortillas, and another layer of enchilada sauce.
13 Top with cheese.
14. Bake at 350 degrees for 30 minutes.

..................Notes................

I made two casseroles from these ingredients so you may want to make half of the recipe or make two and freeze one.

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