Dinner

Creamy Chicken Enchilada Bake is for Dinner.

Creamy Chicken Enchilada Bake takes several minutes to prepare.

Creamy Chicken Enchilada Bake takes several minutes to cook.

Creamy Chicken Enchilada Bake makes 10 servings.

The ingredients for Creamy Chicken Enchilada Bake are:

3 Chicken Breasts
1 cup reduced fat sour cream
10 Mission Life Balance Flour Tortillas
2 cups shredded cheddar cheese
1 cup enchilada sauce
2 cups pinto beans (1 can)
1/2 cup chopped onions
1 tsp garlic powder
1 tsp cumin powder
1 tbsp chili powder
pepper to taste
salt to taste

Here is how you make Creamy Chicken Enchilada Bake:

Boil chicken breasts. Shred and then saute with half of the chopped onions and spices. Add half of the sour cream, and set aside. We make our own refried beans by putting 1 cup in the food processor and then adding the second cup whole and mashing together. Cook in saute pan with the rest of the chopped onions, salt, pepper and garlic powder. In a casserole dish, pour some enchilada sauce in the bottom. Roll some shredded cheese, chicken mixture and beans in a tortilla. Layer these in the dish, pouring some enchilada sauce over each layer. When you finish with all the layers, sprinkle the rest of the cheese on top and bake in a preheated 350 degree oven for 15 minutes while covered and an additional 15 minutes uncovered. Serve with remaining sour cream. Makes up to 10 servings.Number of Servings: 10Recipe submitted by SparkPeople user LUCY5829.

The nutritional information for Creamy Chicken Enchilada Bake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 373.7

• Total Fat: 14.5 g
• Cholesterol: 74.2 mg
• Sodium: 744.6 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 7.6 g
• Protein: 29.8 g