Chicken Enchilada Bake 🌯

Name: Chicken Enchilada Bake
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 lbs chicken breast; 12 corn tortillas; 2 cups tomato sauce; 2 cups shredded cheddar cheese; 1 can black beans; 1 onion; 2 tbsp chili powder; 1 tsp cumin; 1 tbsp vegetable oil; 1/2 cup sour cream

All the saucy, cheesy joy of enchiladas layered lasagna-style, so there is no rolling, just big satisfying scoops.

55 min · Beginner · 540 cal · 39g protein · $2.00/serving · Mexican

Comfort Food High-Protein Meal Prep

55minutes

6servings

540calories

39gprotein

$2.00per serving

Ingredients (serves 6)

1.5 lbs chicken breast
12 corn tortillas
2 cups tomato sauce
2 cups shredded cheddar cheese
1 can black beans
1 onion
2 tbsp chili powder
1 tsp cumin
1 tbsp vegetable oil
1/2 cup sour cream

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Instructions

1
Heat oven to 375°F. Simmer the chicken in salted water until cooked through, about 15 minutes, then shred.
2
Warm the oil in a saucepan, stir in the chili powder and cumin for 30 seconds, then add the tomato sauce and 1/2 cup water. Simmer 5 minutes and season with salt.
3
Dice the onion. Toss the shredded chicken with the drained black beans, onion, and a third of the sauce.
4
Spread a little sauce in a 9x13 dish, then layer 6 tortillas, the chicken mixture, and half the cheese. Top with the remaining tortillas, sauce, and cheese.
5
Bake at 375°F until the cheese is melted and the edges bubble, 20 to 25 minutes.
6
Rest 5 minutes, then serve with dollops of sour cream.