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Print This Chicken Enchilada Bake Recipe

Chicken Enchilada Bake Recipe

1 pound ground chicken breast
1 large onion, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic, minced
16 ounces Mexican cheese blend
1 – 10 ounce package corn enchilada tortillas
1 – 16 ounce can refried beans
1 – 16 ounce can enchilada sauce

Oven Temp: 350°
Recipe Cooking Time:
Pan Type: 2 quart casserole

Chicken Enchilada Directions

Preheat your oven.

Fry the chicken breast, onions, salt, pepper and garlic until chicken is no longer pink.
Drain the chicken well.
Add enchilada sauce and refried beans to chicken meat and mix well. Put a small amount of chicken mixture into bottom of casserole dish. Cut enchilada tortillas in half and add a layer on top of meat mixture.
Top with 1 cup shredded cheese.
Repeat layers ending with cheese.
Bake chicken enchilada for allotted time.
Serve chicken enchilada bake with salsa, sour cream and your favorite beverage.

Recipe Note: If you have trouble finding good lean ground chicken breast, ask your butcher to grind some boneless skinless chicken breast for you.

Enchilada Recipe Serves: 4 – 6

Nutritional Facts for Chicken Enchilada Bake
Serving Size 282 g
Calories 386
Calories from Fat 120
Total Fat 13.3g 21%
Saturated Fat 7.1g 35%
Trans Fat 0.0g
Cholesterol 66mg 22%
Sodium 1026mg 43%
Potassium 191mg 5%
Total Carbohydrates 33.8g 11%
Dietary Fiber 4.8g 19%
Sugars 1.7g
Protein 33.2g
Vitamin A 18% • Vitamin C 2% • Calcium 49% • Iron 10%

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