No Need To Head For The Border For This incredible Taste!
I have seriously been on every diet that has ever been thought of. From the cabbage soup, Scarsdale, Beverly Hills, and the list goes on. The weight always comes back on because the diet is rarely sustainable.
Having good recipes that help to cut calories without sacrificing flavor is huge. When the food is savory and uses fresh ingredients then your portions are sensible because you are satisfied. This recipe hits it out of the park for me, and I hope you love it as much as I do.
Layered Chicken Enchilada Bake
INGREDIENTS:
- 2 (10 oz) cans red enchilada sauce, divided
- 9 (6 inch) yellow corn tortillas (I use Mission Extra Thin 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 (I used Cabot)
DIRECTIONS:
- Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray.
- Drizzle about 1/3 cup of the enchilada sauce across the bottom of the dish and spread around with the back of a spoon to lightly coat the bottom of the dish.
- Arrange 4 ½ of the tortillas across the bottom of the dish to cover the majority of the space. Use a spatula to spread the refried beans evenly across the tortillas, forming an even layer across the whole dish. Set aside.
- In a large skillet or saute pan, bring the oil to medium heat.
- Add the chopped chicken and diced onion and stir to coat in the oil. Cook, stirring occasionally until the chicken is cooked through and the onions are softened (6-10 minutes).
- Add all the remaining enchilada sauce, the black beans and the corn and stir together. Remove from heat.
- Spoon about half of the chicken and sauce mixture evenly across the top of the refried bean layer in the casserole dish. Sprinkle about half of the cheddar cheese evenly across as well. Repeat with second layer.
- Bake in the oven for 30 minutes.
- Cut into 8 pieces and serve.
Quick Tip: Go ahead and make two of these. Cover one with foil and put in freezer for later. Cook once..eat twice.
Recipe and photo courtesy of Emily at Emily Bites.