Chicken Enchilada Casserole

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 458
  • Calories from fat: 28%
  • Fat: 14.4g
  • Saturated fat: 7.1g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 33.9g
  • Carbohydrate: 50.1g
  • Fiber: 0.0g
  • Cholesterol: 73mg
  • Iron: 0.0mg
  • Sodium: 724mg
  • Calcium: 0.0mg

Ingredients

  • 1/2 cup no-salt-added salsa
  • 1/2 cup canned low-sodium chicken broth, undiluted
  • 1 teaspoon ground cumin
  • 3 (8-ounce) cans no-salt-added tomato sauce
  • 3 cups cubed cooked chicken breast (skinned before cooking and cooked without salt)
  • 3 tablespoons chopped pickled jalapeno peppers
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 12 (6-inch) corn tortillas
  • 1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
  • 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
  • 3/4 cup low-fat sour cream
  • 1/2 cup chopped green onions

Preparation

  1. Combine first 4 ingredients; stir well. Spread 3/4 cup mixture in bottom of a 13- x 9- x 2-inch baking dish.
  2. Combine chicken, pepper, black beans, and 1/2 cup tomato sauce mixture in a medium bowl. Stir well. Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam side down, on sauce mixture in baking dish. Top with remaining sauce mixture and cheeses. Cover and bake at 350° for 25 minutes. Top with sour cream, and sprinkle with green onions.
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