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Judul : Chicken enchilada casserole recipe
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Chicken enchilada casserole recipe

Just made this, it was really tasty and so much easier than normal enchiladas

These stacked chicken enchiladas may be a super easy recipe that's oh so delicious, and just 8 Smart Points! Family dinner is certain to be successful with this dish.

Servings: 8 servings

Chicken enchilada casserole recipe

Ingredients

• 12 corn tortillas halved
• 1 1/2 lbs pigeon breast 
• 2 15oz cans of black beans drained and rinsed
• 1 cup corn
• 3 cups enchilada sauce
• 2 cups reduced fat Monterey Jack cheese shredded
• 6 green onions chopped
• 1/3 cup cilantro chopped
• 2 tsp garlic powder
• 2 tsp flavorer 
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400 degrees.Fill a baking dish with 1/2 cup water.
2. In a small bowl, mix together the garlic powder, flavorer , cumin, paprika, salt and pepper. Sprinkle generously over each side of the chicken breasts, then place them within the baking dish.
3. Roast chicken in oven for about 20-25 minutes, or until the chicken breasts are cooked through. Remove from oven, transfer chicken to an outsized bowl, and shred using two forks. Set aside. Reduce oven heat to 375.In a medium sized bowl, mix together the corn and black beans.
4. To prepare the casserole, start by misting a 9 x 13 casserole dish with nonfat cooking spray or an vegetable oil mister.
5. Add about 1/2 cup of enchilada sauce to rock bottom of the casserole dish. Spread evenly with the rear of a spoon. Top with a layer of 8 tortilla halves, in order that the whole dish is roofed .
6. Now sprinkle about 1/3 of the turtle bean corn mixture on top of the tortillas. Follow with about 1 cup of shredded chicken, then about 1/3 of the cheese. Top with a sprinkle of green onions and cilantro.
7. For the second layer, start with 8 tortilla halves, then about 1 cup of enchilada sauce, then the black beans and corn, then the chicken, then these cheese, then green onions and cilantro.
8. For the third layer, start with 8 tortilla halves, then the rest of black beans and corn, then the rest of the chicken, then the rest of enchilada sauce, but reserve the cheese, cilantro and green onions.

Cover and place in oven for about 20 minutes. Remove pan and begin the aluminium foil . Sprinkle the highest of the enchiladas evenly with the remaining cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.
Remove pan, and top with the remaining green onions and cilantro. Let cool for about 5-10 minutes, then dig 8 equal pieces.
Entire recipe makes 8 servings
Serving size is 1/8th of casserole
Each serving = 8 Smart Points

PER SERVING: 350 calories; 9g fat; 3.5g saturated fat; 30g carbohydrates; 6.5g fiber; 1g sugar; 40g protein

Recipe Adapted from kittytabby.com

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