Chicken and Black Bean Enchilada Casserole
Mexican Skillet Corn
Ingredients
- 1 (8-oz) pouch mild red chile enchilada sauce (such as Frontera)
- 10 corn tortillas
- 2 cups shredded rotisserie chicken
- 1 (15-oz) can black beans, drained and rinsed
- 1 (16-oz) container fresh salsa
- 1 (8-oz) pkg shredded reduced-fat Cheddar cheese, divided
- 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
- 6 ears corn, shucked
- 1 Tbsp minced garlic
- 1 (8-oz) pkg diced tricolor bell peppers
- 3 Tbsp olive oil
- ¼ cup chopped green onions
- ½ tsp pepper
- ⅛ tsp salt
- ¼ cup crumbled cotija cheese
Side Dish Instructions
- Cut kernels from cobs; discard cobs.
- Sauté garlic, bell 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 onions, pepper, and salt; sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
382
|
174
|
556
|
| Fat (g) | 14 | 9 | 23 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 29 | 5 | 34 |
| Carb (g) | 36 | 22 | 58 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 990 | 101 | 1091 |
Quick & Healthy Meal Plan
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