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Chicken Enchilada Bake

Servings 4
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Ingredients
  

  • 3 cups shredded chicken cooked
  • 2 cups enchilada sauce
  • 1 cup white cheddar cheese shredded
  • 1 can black beans
  • 12 soft corn tortillas ( could also use wheat)
  • 1 tbsp taco seasoning
  • optional toppings: sour cream, avocado, cilantro, hot sauce

Instructions
 

  • Preheat oven to 400℉.
  • Grease a 9x9 baking dish. Layer 4 tortillas in the bottom.
  • In a large bowl, mix chicken, black beans and taco seasoning.
  • Top with ½ chicken and black beans. Pour ⅓ sauce over and then sprinkle ⅓ of the cheese on top.
  • Layer 4 more tortillas. Top with the remaining chicken & black beans. Pour ⅓ of the sauce on top, and then sprinkle with ⅓ of the cheese.
  • Top with remaining 4 tortillas. Pour remaining sauce over & sprinkle with remaining cheese.
  • Cover with foil and bake for 30 minutes until cheese has belted and sauce is bubbling.

Notes

Nutrition Facts:
Serving size: 1/4 recipe
575 kcal | 54 g carb | 18 g fat | 12 g fiber | 47 g protein
How to Use:
Athletes: You may need more carbs here - increase your portion size or add a side of rice, fruit or tortilla chips.
Healthy eating: One serving of this will keep you satisfied and your taste buds happy!
Kids: A little spin on Taco Tuesday for the kiddos. My kids love enchiladas and eat sliced bell peppers on the side.