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Chicken Enchilada Casserole

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  No salt added salsa 1⁄2 Cup (8 tbs)
  Canned low sodium chicken broth 1⁄2 Cup (8 tbs) (Undiluted)
  Ground cumin 1 Teaspoon
  Canned no salt added tomato sauce 24 Ounce (3 Cans, 8 Ounce Each)
  Skinless cooked diced chicken breast 3 Cup (48 tbs) (Cooked Without Salt)
  Chopped pickled jalapeno pepper 3 Tablespoon
  Canned no salt added black beans 15 Ounce, drained, rinsed (1 Can)
  6 inch corn tortillas 12
  Shredded reduced fat sharp cheddar cheese 6 Ounce (1 1/2 Cup)
  Shredded low fat monterey jack cheese 2 Ounce (1/2 Cup)
  Low fat sour cream 3⁄4 Cup (12 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3484 Calories from Fat 1144

% Daily Value*

Total Fat 126 g193.7%

Saturated Fat 59.1 g295.4%

Trans Fat 0 g

Cholesterol 345.2 mg115.1%

Sodium 7511.2 mg313%

Total Carbohydrates 411 g137%

Dietary Fiber 48 g192%

Sugars 28.7 g

Protein 181 g361.3%

Vitamin A 113.1% Vitamin C 85.4%

Calcium 243.8% Iron 133.6%

*Based on a 2000 Calorie diet

Chicken Enchilada Casserole Recipe