Layered Chicken Enchilada Bake

This Layered Chicken Enchilada Bake is like a cross between flavorful enchiladas, a hearty casserole, and an artfully layered lasagna (with tortillas in place of pasta). The flavors and textures are fantastic. It’s easy to make and you don’t have to roll any enchiladas – bonus!


2 (10 oz) cans red enchilada sauce, divided
9 (6 inch) 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

Image Credit : www.emilybites.com

Visit Layered Chicken Enchilada Bake By Emily Bites - Emily Bites @ www.emilybites.com for full recipe

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