Dinner

Chicken Enchilada Bake is for Dinner.

Chicken Enchilada Bake takes 5 minutes to prepare.

Chicken Enchilada Bake takes 40 minutes to cook.

Chicken Enchilada Bake makes 6 servings.

The ingredients for Chicken Enchilada Bake are:

10 ounces Chicken Breast (cooked), no skin, roasted shredded
1.5 cup Fit & Active Cream of Chicken Soup (2.5 serv/can) (by PAVELKA6)
1 cup Beans, black
2 oz Cacique - Ranchero Queso Fresco
16 tbsp Great Value Salsa Verde
5.3 serving Great Value Buttermilk biscuits, refrigerated canned, 2 biscuits/serv. (by ICAN-DOTHIS)
0.5 cup *Kraft Natural Cheese Fat Free Shredded Cheddar

Here is how you make Chicken Enchilada Bake:

Add all ingredients to 9 x 13 pan, except biscuits and shredded cheese, and sprinkle a bit of cumin and chili powder over mixture. Cut biscuits into fourths and add. Bake 350 for 25 minutes then add shredded cheese and bake 15 more. Makes six big helpings. I serve over bowl of shredded lettuce and chopped peppers and add chopped avocado and plain Greek yogurt (or sour cream)Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user WORTHIT2019.

The nutritional information for Chicken Enchilada Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 268.4

• Total Fat: 5.6 g
• Cholesterol: 38.4 mg
• Sodium: 1,020.7 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 2.5 g
• Protein: 22.4 g