Chicken Enchilada Casserole

Recipe from

Nutritional 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

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

Combine first 4 ingredients; stir well. Spread 3/4 cup mixture in bottom of a 13- x 9- x 2-inch baking dish.

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.

Note:

Oxmoor House Cooking Light Collection

January 1996