Chicken and Black Bean Enchilada Casserole
Mexican Skillet Corn
Ingredients
- ½ (8-oz) pouch mild red chile enchilada sauce (such as Frontera)
- 4 corn tortillas
- ¾ cup shredded rotisserie chicken (without skin)
- 1 cup canned black beans, drained and rinsed
- 1 cup refrigerated salsa
- ¾ cup shredded reduced-fat Cheddar cheese, divided
- 1 radish, thinly sliced
- ¼ cup reduced-fat sour cream
Instructions
- Preheat oven to 350°F. Coat a 1-quart baking dish with cooking spray.
- Pour 2 Tbsp sauce in dish. Top with 2 tortillas, tearing as needed to fit. Sprinkle with chicken, beans, salsa, and ¼ cup cheese. Top with 2 tortillas, tearing to fit. Pour 6 Tbsp sauce over tortillas; sprinkle with ½ cup cheese.
- Bake 15 minutes or until cheese is melted and bubbly. Sprinkle with radish; serve with sour cream.
Side Dish Ingredients
- ½ Tbsp jarred minced garlic
- ½ (8-oz) pkg diced tricolor bell peppers
- ½ (16-oz) pkg frozen whole kernel corn, thawed
- 1½ Tbsp olive oil
- 2 Tbsp chopped green onion
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp crumbled cotija cheese
Side Dish Instructions
- Sauté garlic, peppers, and corn in hot oil in a large nonstick skillet over medium heat 10 minutes or until peppers are tender, adding water if necessary to prevent sticking.
- Stir in onion, salt, and pepper; sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
375
|
169
|
544
|
| Fat (g) | 12 | 9 | 21 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 29 | 4 | 33 |
| Carb (g) | 36 | 20 | 56 |
| Fiber (g) | 8 | 2 | 10 |
| Sodium (mg) | 1014 | 233 | 1247 |
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