Looking for an easy weekend recipe to celebrate Cinco De Mayo tomorrow, Saturday May 5th? This Chicken Enchilada Bake recipe is a great make ahead dinner and its very kid friendly. Just prep to the point of putting it in the oven and its ready for you when you are. Enjoy!
|boneless chicken breast||1.5||lbs|
|shredded cheddar cheese, low fat||1 1/2||cups|
|tortillas, flour or whole wheat||1||package|
|black beans, rinsed and drained||15 oz||can|
|olive oil||1 to 2||tbsp|
|garlic powder, to season|
|pasta sauce, tomato (any flavor)||24 oz||jar|
|sour cream, to serve|
Preheat oven to 350. Cut chicken into large pieces & sprinkle with garlic powder. Heat oil in large skillet & cook chicken until browned on all sides-about 5 to 8 mins. Stir in beans, 1/2 cup pasta sauce, and 1/2 cup of the cheese. Remove from heat. Combine remaining pasta sauce & salsa in bowl & spread 1 cup across a 13 x 9 baking dish. Place three or four tortillas on sauce & then spread half of chicken mix on top of tortillas. Top w/ remaining tortillas and the remaining chicken, cheese, & sauce. Cover with foil and bake for about 25 mins. Serve w/ a bit of sour cream on the side.