Monday, December 30, 2013

Santa Fe Chicken Enchilada Bake

I love love love enchiladas. The only thing I don't love about them is that they can often be time consuming. This Santa Fe Chicken Enchilada Bake is basically enchiladas but in a casserole. It's hearty, filling, and delicious. A perfect meal if you are in the mood for comfort food!

Santa Fe Chicken Enchilada Bake
Serves 6
Cal 368, Carbs, 36, Fat 12.4, Fiber 18.1g, Protein 27.3

2 cups cooked and shredded chicken
2 cups reduced fat sour cream
1 can petite diced tomatoes, drained
1 can green chiles
1 cup salsa
1 cup reduced fat shredded cheddar cheese
1 cup black beans, (I used re-fried black beans)
8 flour tortillas (I used Mission low carb)
1 tbsp. chili powder
1 tsp. garlic powder

Pre-Heat oven to 400. Spray a casserole dish with non stick cooking spray. 

In a large bowl combine chicken, dry seasonings, sour cream, tomato, green chiles, and beans together. 

To arrange casserole, place 2 tortillas on the bottom of your baking dish; cover with some of the chicken mixture, salsa, and cheese. Repeat layers; cover. Bake for 45-50 minutes or until heated through, uncovering for the last 10 min. Enjoy!


  1. I'm all about easy and delicious! Pinning this now! Thank you for sharing this recipe.

  2. I love enchiladas. So glad to have an easier recipe for them! Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.


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