Tuesday, June 6, 2017

Green Chile Chicken Enchilada Bake

Happy Taco Tuesday! In place of tacos this week I am making this hearty Green Chile Chicken Enchilada Bake. It's not often that I make casseroles in the summer but with the cooler weather today, I figured why not. It's easy, cheesy, and delicious!

Green Chile Chicken Enchilada Bake
Serves 6
Cal 230.5, Carbs 20.5, Fat 9.3, Fiber 2.1, Carbs 16.8

2 cups cooked and shredded chicken
2 small cans green chile enchilada sauce
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chile powder
1 can chopped green chiles
1 cup reduced fat sour cream
1/2 cup corn, black bean, and pepper blend
1 cup reduced fat shredded cheddar jack
6 flour tortillas

In a mixing bowl combine chicken, dry seasoning, sour cream, corn blend, and green chilies.

Spread a 1/4 cup of the enchilada sauce along the bottom of a baking dish. Lay three tortillas over sauce and layer about 1/2 cup of the chicken mixture on top of that. And some of the shredded cheese. Repeat layers. Top with enchilada sauce and any remaining cheese.

Bake at 375 for 25 minutes or until hot and bubbly. Garnish with any additonal toppings of your choice. Enjoy!

1 comment:

  1. This looks like a great pan of enchilada's! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
    Miz Helen


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