Chicken Enchilada Lasagna
2 tbsp Olive Oil
2 large cans Chicken (drained)
1 cup frozen Chopped Onions
1 cup frozen Chopped Green Peppers
1 can Petite Diced Tomatoes (drained)
1 can Whole Kernel Corn (drained)
1 can Black Beans (drained)
2 packets Enchilada Seasoning
1 package Mexican Style Rice
1 can Enchilada Sauce
9 Corn Tortillas
1 package Mexican Style Cheese
Preheat oven to 350 degrees.
Cook rice according to package directions.
In a large pan, saute onions & green peppers in olive oil until tender.
Add in chicken, tomatoes, corn, beans, seasoning, rice, and 3/4 can of sauce.
Simmer over low heat about 10 minutes to heat thoroughly. Set aside.
Tear or cut tortillas in to strips (think lasagna noodle width).
In a 9x13 glass baking dish, drizzle enchilada sauce to coat the bottom.
Line 3 tortillas worth of strips across the bottom of pan.
Spoon 1/3 chicken/veggie/rice mixture over the tortilla strips.
Sprinkle 1/3 cheese over chicken/veggie/rice mixture.
Continue layering in this order two more times.
Drizzle enchilada sauce over the last/top layer of cheese in a zig-zag pattern.
Bake in oven about 25-30 minutes, until cheese is bubbly and lightly browned.
2 large cans Chicken (drained)
1 cup frozen Chopped Onions
1 cup frozen Chopped Green Peppers
1 can Petite Diced Tomatoes (drained)
1 can Whole Kernel Corn (drained)
1 can Black Beans (drained)
2 packets Enchilada Seasoning
1 package Mexican Style Rice
1 can Enchilada Sauce
9 Corn Tortillas
1 package Mexican Style Cheese
Preheat oven to 350 degrees.
Cook rice according to package directions.
In a large pan, saute onions & green peppers in olive oil until tender.
Add in chicken, tomatoes, corn, beans, seasoning, rice, and 3/4 can of sauce.
Simmer over low heat about 10 minutes to heat thoroughly. Set aside.
Tear or cut tortillas in to strips (think lasagna noodle width).
In a 9x13 glass baking dish, drizzle enchilada sauce to coat the bottom.
Line 3 tortillas worth of strips across the bottom of pan.
Spoon 1/3 chicken/veggie/rice mixture over the tortilla strips.
Sprinkle 1/3 cheese over chicken/veggie/rice mixture.
Continue layering in this order two more times.
Drizzle enchilada sauce over the last/top layer of cheese in a zig-zag pattern.
Bake in oven about 25-30 minutes, until cheese is bubbly and lightly browned.
0
Replies
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Sounds good! Do you know the calorie count on this, and how many it serves?0
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Sounds good! Do you know the calorie count on this, and how many it serves?0
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sounds good, i iwll have to give this a try0
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Sounds good! Do you know the calorie count on this, and how many it serves?0
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mmmmm sounds amazing! think i'll need to give this a go one night.0
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