I could seriously eat Mexican food every day! Every time I make a new Mexican dinner, it’s just even better than the last, and this one is no exception. Chicken, corn, beans and onions all mixed up with enchilada sauce makes a super yummy meal! Since this recipe takes a half can of beans and corn, I usually double this mixture and use the entire can of each with 1/2 cup onion and freeze half to use in future Mexican dishes! If you’re looking for a good dish to use leftover corn and beans on, try making my Skinny Breakfast Nachos with a little bean and corn add-on!

Skinny Chicken Enchilada Casserole

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 6 servings

Serving size: Approx. 1.5 cups

Ingredients

  • 10 oz can red enchilada sauce
  • 4 — 6” La Tortilla Factory Smart & Delicious™ Low Carb, High Fiber Tortillas
  • 1½ lbs boneless skinless chicken breast, cooked + shredded
  • 1 can yellow corn, drained + rinsed
  • 1 can black beans, drained + rinsed
  • ½ cup onion, chopped
  • 1½ cups reduced-fat, shredded cheddar cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Pour a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish and spread evenly.
  3. Place two tortillas in bottom of baking dish and then add another thin layer of enchilada sauce. Use a spoon to make sure all of each tortilla is thoroughly coated with enchilada sauce.
  4. Evenly distribute your cooked chicken on top of the sauce and tortillas.
  5. In a small bowl, mix together beans, corn, and onion.
  6. Spread the bean/corn/onion mixture over the chicken layer.
  7. Layer 3/4 cup of cheese on top of chicken and beans.
  8. Top with two more tortillas and another layer of enchilada sauce.
  9. Top with remaining cheese.
  10. Bake for 30 minutes.

Nutrition Information

Calories: 384

Fat: 13g

Carbohydrates: 28g

Fiber: 10g

Protein: 41g

Sugars: 5g

WWP+: 9

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