Chicken Enchilada Casserole

Chicken Enchilada Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb. ground chicken breast

  • 1

    cup chopped onion

  • 1

    Tbsp. butter

  • 1

    Tbsp. minced garlic

  • 1

    jalapeno, seeded and minced

  • Tbsp. flour

  • 1

    cup low-sodium chicken broth

  • 1

    Tbsp. low-sodium, no MSG taco seasoning mix

  • 1

    (15 oz) can no-salt-added tomato sauce

  • 1

    (15 oz) can no-salt-added black beans

  • 1

    cup corn kernels

  • 12

    corn tortillas

  • 1

    cup shredded Mexican Blend cheese

  • Cilantro and lime for topping

Directions

Preheat oven to 400F. Heat a large nonstick skillet over med-high heat. Add chicken and onion and cook, breaking it up into crumbles. Melt butter in a medium saucepan over med-high heat. Add garlic and jalapeños and saute 1 min. Sprinkle with flour and cook 30 sec stirring constantly. Add broth, taco seasoning, tomato sauce, corn, and black beans. Bring to a boil. Cook for about 5 min, stirring occasionally. Add chicken mixture to tomato mixture. Place 4 corn tortillas in a greased baking dish. Top with 1 cup of mixture. Repeat layers, ending with a final sheet of tortillas and a last layer of mixture spread over the tortillas. Top with cheese. Bake for 10 min or until cheese melts. Cool slightly before slicing. Top with cilantro and lime juice.


Nutrition

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