Name: Red enchilada chicken bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 2 corn tortillas, cut into 1-inch strips; 1/2 cup red enchilada sauce; 1/3 cup canned black beans, drained and rinsed; 2 tbsp shredded part-skim mozzarella; 1/2 medium zucchini, diced; 1/4 tsp salt; 1/2 tsp ground cumin; 1 tsp lime juice; 2 tbsp fresh cilantro, chopped

Nutrition

Per serving

465 calories

Protein: 51g; 43% of calories
Carbs: 45g; 38% of calories
Fat: 10g; 19% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. In an 8-inch baking dish, toss the chicken pieces with the salt and cumin.
Stir in the tortilla strips, enchilada sauce, black beans, and zucchini until everything is evenly coated. Cover the dish tightly with foil.
Bake the covered dish for 20 minutes, until the sauce is bubbling at the edges. Done when no pink in the center, 165°F.
Remove the foil. Using two forks, pull the chicken pieces apart into shreds right in the dish and stir to combine. Sprinkle the mozzarella over the top. Return to the oven and bake until the cheese is melted and spotty golden, about 5 to 7 minutes.
Let the bake rest for 3 minutes. Squeeze the lime juice over the top and garnish with the chopped cilantro.

Nutrition

Ingredients

Instructions

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