Chicken and Black Bean Enchilada Casserole
Broccoli Slaw
Ingredients
- ½ (8-oz) pouch gluten-free mild red chile enchilada sauce
- 5 corn tortillas
- 1 cup shredded rotisserie chicken
- 1 cup drained and rinsed canned black beans
- ½ (16-oz) container fresh salsa
- 1 cup shredded Cheddar cheese, divided
- 2 Tbsp sliced radishes
- ¼ cup sour cream
Instructions
- Preheat oven to 350°F. Coat an 8-inch baking dish with cooking spray.
- Pour 2 Tbsp sauce in dish. Top with 3 tortillas, tearing as needed to fit. Sprinkle with chicken, beans, salsa, and ½ cup cheese. Top with 2 tortillas, tearing to fit. Pour about ⅓ cup sauce over tortillas; sprinkle with ½ cup cheese.
- Bake 15 minutes or until cheese is melted and bubbly. Sprinkle with radishes; serve with sour cream.
Side Dish Ingredients
- 2 Tbsp olive-oil mayonnaise
- 1 Tbsp apple cider vinegar
- 1½ tsp honey
- ⅛ tsp celery salt
- ⅛ tsp pepper
- ½ (12-oz) pkg broccoli slaw
Side Dish Instructions
- Whisk together mayonnaise, vinegar, honey, celery salt, and pepper in a medium bowl. Add slaw; toss. Chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
452
|
239
|
691
|
| Fat (g) | 20 | 22 | 42 |
| Sat. Fat (g) | 10 | 3 | 13 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 38 | 9 | 47 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 1056 | 256 | 1312 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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