Chicken Enchilada Casserole Recipe
Summary
Ingredients
| Salt | 1/2 Cup (16 tbs) | |
| 1/2 cup canned low-sodium chicken broth, undiluted | ||
| Ground cumin | 1 Teaspoon | |
| Salt | 3 Can (10oz) | |
| Cooked and cubed chicken | 3 Cup (16 tbs), skinned | |
| Jalapeno peppers | 3 Tablespoon, chopped | |
| Black beans | 1 Can (10oz), drained, rinsed | |
| Corn tortillas | 12 | |
| Sharp cheddar cheese | 1 1/2 Cup (16 tbs) | |
| Monterey jack cheese | 1/2 Cup (16 tbs) | |
| 3/4 cup low-fat sour cream | ||
| 1/2 cup chopped green onions | ||
Directions
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.
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.
Chef
