Chicken Enchilada Bake With Green Chiles
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · Chicken · high-protein
870 cal
67g protein
65g carbs
38g fat
per serving · estimated
Ingredients
- 3/4 lb boneless skinless chicken breasts
- 6 corn tortillas
- 1 cup red enchilada sauce
- 1 4 oz can canned diced green chiles
- 1 1/4 cups shredded Monterey Jack
- 1/4 cup sour cream
- 1 medium yellow onion
- 1 15 oz can canned black beans, rinsed
- 1/2 tbsp vegetable oil
- 1 tsp each cumin and chili powder
Method (tap to check — screen stays awake)
- Heat the oven to 400°F and oil a 9x13 baking dish.
- Simmer the chicken in salted water until it reads 165°F at the thickest point, about 14 minutes, then shred with two forks.
- Cook the onion in the oil over medium heat until translucent and soft, about 5 minutes, then stir in the cumin, chili powder and chiles.
- Fold the shredded chicken, beans, sour cream, onion mixture and 1 cup of the enchilada sauce together until evenly coated.
- Spread 1/2 cup sauce in the dish, layer 6 tortillas torn to fit, half the filling and a third of the cheese; repeat.
- Pour the remaining sauce over the top, scatter the last of the cheese, and cover with foil.
- Bake 20 minutes covered, then uncover and bake 8 to 10 minutes more until the cheese blisters and the edges bubble.
- Rest 10 minutes so the layers set before cutting into squares.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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