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Chicken Enchilada Casserole

Yield 6 servings.

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

Nutrition Information

  • calories 458
  • caloriesfromfat 28 %
  • fat 14.4 g
  • satfat 7.1 g
  • monofat 3.5 g
  • polyfat 1.4 g
  • protein 33.9 g
  • carbohydrate 50.1 g
  • fiber 0.0 g
  • cholesterol 73 mg
  • iron 0.0 mg
  • sodium 724 mg
  • calcium 0.0 mg

How to Make It

  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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