Liz’s Kitchen – Chicken Enchilada Casserole
This recipe was found on a blog that was sent to me by my cousin. It's called "Emily Bites" and I guess she is from the WNY area. Her blog is healthier meal options and she even puts all the nutritional information up and includes both SP and PP from Weight Watchers! I picked this one because it looked simple and I love chicken! Also, I felt like going a little south of the border! After it was all said and done I had to get a few bites in before I really started to enjoy it. I would give this a 7 out of 10! I think it would be great to make Sunday and take for lunch all week or if you make it for dinner maybe have some chips and salsa on the side!
Chicken Enchilada Casserole
- 2 (10 oz) cans red enchilada sauce, divided
- 9 (6 inch) yellow corn tortillas
- 1 (16 oz) can fat free refried beans
- 4 teaspoons canola oil
- 1 ½ lbs boneless, skinless chicken breasts, chopped into small bite-sized pieces (about ½”)
- 1 medium onion, diced
- 1 cup drained and rinsed canned black beans
- ¾ cup frozen corn kernels
- 6 oz 50% light sharp cheddar cheese, shredded
Preheat the oven to 350 and start dicing your onions and chicken and gathering you other ingredients.
Heat your pan with your oil and put your chicken and onions in the pan and cook the chicken all the way through. Don't forget to salt and pepper!
Spray your pan and put a little it of the enchilada sauce on the bottom of the pan. Lay out the tortillas only using 4 1/2. You'll have to cut a few in half. Then you'll put the refried beans over them and spread them over the bottom of the pan.
Once your chicken is cooked you'll add the rest of the enchilada sauce, black beans and corn. Mix them all together and take off the heat.
Spoon half the mixture over the refried beans and then put half the cheese over it. Place the rest of the tortillas over the cheese and then spread the rest of the mixture over the tortillas. Put the rest of the cheese on top and throw it in the oven for 30 minutes. At the end I like to crisp of the cheese with a little broil action.