Name: Chicken enchilada bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz roasted chicken meat, shredded; 1/2 cup red enchilada sauce; 2 corn tortillas, cut into 1-inch strips; 3 tbsp shredded part-skim mozzarella; 1/4 medium red onion, diced; 1/4 cup fresh cilantro, chopped; 1/4 tsp salt; 4 olive oil cooking sprays

Nutrition

Per serving

449 calories

Protein: 42g; 38% of calories
Carbs: 34g; 30% of calories
Fat: 16g; 32% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 375°F. In a mixing bowl, toss the shredded chicken with half the red enchilada sauce, the red onion, and the salt.
Spray a small baking dish with cooking spray. Spread a spoonful of the remaining sauce on the bottom. Layer half the tortilla strips, the chicken mixture, and the remaining tortilla strips. Pour the rest of the sauce over the top and sprinkle with mozzarella. Bake for 20 minutes until the cheese is bubbly and the edges are slightly crisp. Done when bubbly and golden, 165°F.
Let the bake rest for 5 minutes before topping with chopped cilantro.

Nutrition

Ingredients

Instructions

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