Chicken Enchilada Casserole

From PointsMeals.com Flexpoints: 7

Chicken Enchilada Casserole
Chicken Enchilada Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 12 12

    12 corn tortillas, halved

  • 1 1/2 1 1/2

    1/2 pounds chicken breasts

  • 2-15 2-15

    cans 2-15 ounce cans black beans, drained and rinsed

  • 1 1

    1 cup corn, drained

  • 3 3

    3 cups enchilada sauce (I used red)

  • 2 2

    2 cups reduced fat shredded Monterey Jack cheese

  • 6 6

    6 green onions, sliced

  • 1/3 1/3

    1/3 cup cilantro, chopped

  • 2 2

    2 teaspoons garlic powder

  • 2 2

    2 teaspoons chili powder

  • 2 2

    2 teaspoons ground cumin

  • 1 1

    1 teaspoon paprika

  • 1 1

    1 teaspoon salt

  • 1/2 1/2

    1/2 teaspoon black pepper

Directions

Preheat oven to 400 degrees. Fill a baking dish with 1/2 cup water. In a small bowl, mix together the garlic powder, chili powder, cumin, paprika, salt and pepper. Sprinkle generously over both sides of chicken then place them in the baking dish. Roast chicken in oven for about 20-25 minutes, or until the chicken is cooked through. Remove from the oven, transfer to a large bowl, and shred using two forks. Set aside. Reduce oven heat to 375 degrees. In a medium size bowl, mix together the corn and black beans. Spray a 9x13-inch baking dish with non-stick cooking spray. Add about 1/2 cup of enchilada sauce to the bottom of the casserole dish. Spread evenly with the back of a spoon. Top with a layer of 8 tortilla halves, so that the entire dish is covered. Sprinkle about 1/3 of the black bean corn mixture on top of the tortillas. Follow with about 1 cup of shredded chicken, and then about 1/3 of the cheese. Top with a sprinkle of green onions and cilantro. For the second layer, start with 8 tortilla halves, then about 1 cup of enchilada sauce, then black beans and corn, then the chicken, then the cheese, green onions and cilantro. For the third layer, start with 8 tortilla halves, the the remainder of the black beans and corn, then the remainder of the chicken, enchilada sauce, but reserve the cheese, cilantro and green onions. Cover and place in the oven for about 20 minutes. Remove pan and uncover. Sprinkle evenly with the remaining cheese and return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, top with remaining green onions and cilantro. Let cool for about 5-10 minutes, then cut into 8 equal pieces.

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