Chicken Enchilada Casserole
By á-10966
Ingredients
- 1 lb. ground chicken breast
- 1 cup chopped onion
- 1 Tbsp. butter
- 1 Tbsp. minced garlic
- 1 jalapeno, seeded and minced
- 1 1/2 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
Details
Servings 6
Preparation time 30mins
Cooking time 40mins
Adapted from mjandhungryman.com
Preparation
Step 1
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.
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