Enchilada Casserole [Bulkbites.com]
- Servings: 5
- Time: 25 minutes
Tasty and customizable
Nutrition
- calories: 638
- protein: 71
- carbs: 78
- fat: 6
- saturated fat: 0.96
- polyunsaturated fat: 1.87
- monounsaturated fat: 1.25
- cholesterol: 123
- sodium: 4050
- potassium: 698
- dietary fiber: 5.64
- sugars: 1.13
- vitamin a: 0
- vitamin c: 1
- calcium: 160
- iron: 2
- magnesium: 0
- complex carbs: 71.23
- other fats: 1.92
Ingredients
- 60 ounce Chicken breast, oven-roasted, fat-free, sliced
- 16 oz Tortillas, ready-to-bake or -fry, corn
- 14.5 ounce Tomatoes & Green Chilies, Diced
- 2 can Beans, pinto, mature seeds, canned, drained solids, rinsed in tap water
- 1 can drained, rinsed Corn, sweet, yellow, canned, drained solids, rinsed with tap water
Instructions
- Boil chicken in large pot for 10 minutes.
- Grease 9x13 casserole dish, layer bottom and sides with tortillas. (8 ounces or half the pack) I prefer the taco size torillas, usually come in a stack of 20-30.
- Mix the corn, beans, and tomatoes. Season as desired.
- When the chicken is completed, shred it and mix a packet of taco seasoning into chicken.
- Layer the seasoned chicken into the dish layered with tortillas.
- Evenly distribute the vegetable mixture on top of chicken
- Layer remaining tortillas [If you want less carbs, leave the remaining tortillas out].
- Sprinkle cheese a top and drizzle with enchilada sauce.