Chicken and Black Bean Enchilada Casserole
Skillet Corn
Ingredients
- 1 (8-oz) pouch mild red chile enchilada sauce (such as Frontera)
- 10 soft taco-size corn tortillas, divided
- 2 cups shredded rotisserie chicken (without skin)
- 1 (15-oz) can black beans, drained and rinsed
- 1 (16-oz) container refrigerated salsa
- 2 cups shredded reduced-fat Cheddar cheese
- ¼ cup sliced radishes
- ½ cup reduced-fat sour cream
Instructions
- Preheat oven to 350°F. Coat an 11- x 7-inch baking dish with cooking spray.
- Pour ¼ cup sauce in dish. Top with 5 tortillas, tearing as needed to fit. Sprinkle with chicken, beans, salsa, and 1 cup cheese. Top with 5 tortillas, tearing to fit. Pour ¾ cup sauce over tortillas; sprinkle with 1 cup cheese.
- Bake 15 minutes or until cheese is melted and bubbly. Sprinkle with radishes; serve with sour cream.
Side Dish Ingredients
- 1 (16-oz) pkg frozen whole kernel corn, thawed
- ½ tsp garlic powder
- ½ tsp seasoned salt
- ¼ tsp crushed red pepper (optional)
- 2 tsp olive oil
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Sauté corn, garlic powder, seasoned salt, and, if desired, red pepper in hot oil in a nonstick skillet over medium heat 5 to 7 minutes until corn is tender and browned. Stir in parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
382
|
80
|
462
|
| Fat (g) | 14 | 2 | 16 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 36 | 16 | 52 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 990 | 120 | 1110 |
Portion Control Meal Plan
This recipe selected from the eMeals Portion Control Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
