Chicken Enchilada Bake

December 02, 2014

140

When we were newly weds I carefully collected recipes to add to my little plastic file box. I clipped this Chicken Enchilada Casserole recipe from the label of a Campbell's cream of chicken soup can. It was good but it wasn't anything amazing, but for some reason I still held onto it. Over the years I have tweaked it, changed it, and improved it. There's not much left of the original recipe (not even the soup) but it has morphed into something absolutely delicious.

10 6-inch corn or flour tortillas
2 chicken breasts, cooked and shredded
1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine (optional)
1 Tbs canola oil
½ tsp salt
3 medium cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1/2 cup water
½ cup salsa
½ cup sour cream
1 C frozen corn
1 can black beans
2 cups shredded Monterey jack cheese
Optional Toppings: shredded lettuce, diced tomatoes, diced avacados, sliced olives and sour cream

Preheat oven to 350. Heat oil over med-high and sautee onion and jalapeno until soft. Add salt, garlic, chili powder, cumin and sugar. Continue cooking and stirring for a few more minutes. Add tomato sauce...
See the full directions on my site

Nutritions

Calories
494

Sodium
462mg
19% DV

Fat
21g
33% DV

Protein
18g
37% DV

Carbs
38g
13% DV

Fiber
10g
40% DV