Chicken Enchilada Bake
This easy Chicken Enchilada Recipe is a great make ahead meal, and is also great to use up any leftover chicken from another dinner.
- 1 1/2 lbs boneless chicken breast
- 1 tbs olive oil
- 15 oz black beans low sodium, drained & rinsed
- 24 oz tomato pasta sauce
- 1 1/2 cups shredded cheddar cheese low fat
- 1 cup salsa mild
- 4 to rtillas burrito size
- 1/2 cup sour cream low fat (optional)
Preheat oven to 350. Cut chicken into cubes. Season with salt & pepper. Heat oil in large skillet & cook chicken until browned, about 5 to 8 minutes. Stir in beans, 1/2 cup pasta sauce, & 1/2 cup of cheese. Remove from heat. Combine remaining pasta sauce & salsa in separate bowl & spread 1 cup across a 13 x 9 baking dish. Place two tortillas over sauce & then spread half of chicken mix on top. Make another layer of tortillas and then top with remaining chicken, cheese & sauce. Cover with foil and bake for 25 mins. Serve with a bit of sour cream, if desired.