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Enchilada Casserole

recipe 25 min
Total 638 Kcal 71 g protein 78 g carbs 6 g fat

Ingredients for serving

  • 340.8 g Chicken breast, oven-roasted, .. 12 x ounce (oz)
  • 89.6 g Tortillas, ready-to-bake or .. 3.2 x oz (1 oz)
  • 82.4 g Tomatoes & Green Chilies, Diced 2.9 x ounce (oz)
  • 103.2 g Beans, pinto, mature seeds, .. 0.4 x can (9.1 oz)
  • 53.2 g Corn, sweet, yellow, canned, .. 0.2 x can drained, rinsed (9.4 oz)

Instructions

  • Boil chicken in large pot for 10 minutes.
  • Grease 9x13 casserole dish, layer bottom and sides with tortillas. (8 ounces or half the pack) I prefer the taco size torillas, usually come in a stack of 20-30.
  • Mix the corn, beans, and tomatoes. Season as desired.
  • When the chicken is completed, shred it and mix a packet of taco seasoning into chicken.
  • Layer the seasoned chicken into the dish layered with tortillas.
  • Evenly distribute the vegetable mixture on top of chicken
  • Layer remaining tortillas [If you want less carbs, leave the remaining tortillas out].
  • Sprinkle cheese a top and drizzle with enchilada sauce.

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