Mexican

Chicken Veggie Enchilada Casserole is for Dinner.

Chicken Veggie Enchilada Casserole takes 20 minutes to prepare.

Chicken Veggie Enchilada Casserole takes 30 minutes to cook.

Chicken Veggie Enchilada Casserole makes 4 servings.

The ingredients for Chicken Veggie Enchilada Casserole are:

Beans, black, .33 cup
Sour Cream, .5 cup
*Trader Joes, Plain non fat yogurt, 2 oz
*Cumin seed, 1 tsp
Chili powder, 1 tsp
Pepper, black, 1 dash
Salt, 3 dash
*Kraft Deli Deluxe Cheese, Colby Jack 3/4 c
*Green Chili Peppers, canned, .5 cup
Zucchini, 1 cup, sliced
Onions, chopped, .5 medium
Garlic, minced , 3.5 tsp
Lime Juice, 1 wedge yields
Half and Half Cream, 1 fl oz
Corn Tortillas, 2 tortilla, medium

Here is how you make Chicken Veggie Enchilada Casserole:

Preheat oven to 350Put chile juice in bowl for later.Sprinkle chicken with salt and pepper and cook through. Set aside and add onions, to the pan. After a few minutes add zucchini, garlic and chiles. While veggies saute, mix sour cream, yogurt, lime, half & half and spices with chile juice. Add to sauted veggies and cook a few more minutes. Add about a 4th of the mixture to a greased baking dish. Place one corn tortilla on top. May need to trim sides. Pour another 1/4 of mixture and spread on top. Add chicken and black beans. Pour another 1/4 of mixture on top. Add 1/2 of cheese. Place the 2nd tortilla on top followed by the last of the mixture and then the last of the cheese.Cover with foil and cook for aprox 30 minutes.Number of Servings: 4Recipe submitted by SparkPeople user ETHERIALAURA.

The nutritional information for Chicken Veggie Enchilada Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 216.6

• Total Fat: 12.9 g
• Cholesterol: 34.2 mg
• Sodium: 335.6 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 3.6 g
• Protein: 8.5 g

Chicken Veggie Enchilada Casserole is Mexican cuisine.