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5-Ingredient Chicken Enchilada Casserole

  • Prep 30 min
  • Total 1 hr 15 min
  • Ingredients 5
  • Servings 8

This mildly spicy, flavorful casserole makes for a super-simple weeknight dinner. Serve with salad to make it a complete meal. ...MORE+ LESS-

Fabiola Donnelly
September 20, 2016

Ingredients

2
boneless skinless chicken breasts (about 10 oz total)
8
Old El Paso™ flour tortillas for burritos (8 inch)
2
cans (10 oz each) Old El Paso™ red enchilada sauce
1
can (15 oz) Progresso™ black beans, drained
2
cups shredded Mexican four-cheese blend (8 oz)

Steps

Hide Images
  • 1
    Heat oven to 350°F. Line 12x8-inch (2-quart) baking dish with foil.
  • 2
    Fill 4-quart pot three-fourths full with water. Add 2 boneless skinless chicken breasts (about 10 oz total). Heat to boiling. Reduce heat to simmer; cover and cook 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 3
    Meanwhile, lightly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside. Place 1 can (10 oz) Old El Paso™ red enchilada sauce, 1 can (15 oz) Progresso™ black beans and 1 cup of the shredded Mexican four-cheese blend in large bowl. Shred cooked chicken. Add chicken to bowl with beans; stir with large spoon to combine.
  • 4
    Divide chicken mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
  • 5
    Pour remaining 1 can (10 oz) Old El Paso™ red enchilada sauce evenly over top. Sprinkle with remaining 1 cup shredded Mexican four-cheese blend.
  • 6
    Bake uncovered 40 to 45 minutes or until hot and bubbly.

Expert Tips

  • To make this even faster and easier, use pre-cooked chicken, leftover chicken or deli rotisserie chicken.
  • Serve with all your favorite toppings such as chopped green onions, chopped fresh cilantro, thinly sliced radishes, sour cream or Mexican crema.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
% Daily Value
Total Fat
13g
21%
Saturated Fat
7g
34%
Trans Fat
1g
Cholesterol
50mg
16%
Sodium
920mg
38%
Potassium
240mg
7%
Total Carbohydrate
34g
11%
Dietary Fiber
4g
17%
Sugars
2g
Protein
20g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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