Mexican

Quick Chicken Enchilada Casserole is for Dinner.

Quick Chicken Enchilada Casserole takes 20 minutes to prepare.

Quick Chicken Enchilada Casserole takes 20 minutes to cook.

Quick Chicken Enchilada Casserole makes 6 servings.

The ingredients for Quick Chicken Enchilada Casserole are:

Leftover shredded chicken, black beans, sweet potato, corn tortillas, cheese, tomato sauce

Here is how you make Quick Chicken Enchilada Casserole:

Preheat oven to 400 degrees. Pierce sweet potatoes with fork. Microwave 5 minutes on high or until cooked through.Combine tomato sauce, 1 c. broth, 1/2 tbsp cumin, 1 clove minced garlic, 1/2 tsp. chipotle powder in a sauce pan. Bring to a simmer and cook on low until needed. In a frying pan, combine chicken, 1 c. broth, beans, sweet potatoes (scraped from skin), 1/2 tsp. chipotle powder and 1/2 tbsp. cumin. Heat over medium until warmed and sauce slightly thickened. In a small casserole dish, layer tortillas (cut to fit) and chicken mixture until you've used up everything. Top with tomato chili sauce and 1/2 c. cheese (optional). Bake in a 400 degree oven for 20 minutes, or until hot. Serving Size: Makes 6 1.5 cup servicesNumber of Servings: 6Recipe submitted by SparkPeople user AESIMONS.

The nutritional information for Quick Chicken Enchilada Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 212.7

• Total Fat: 4.5 g
• Cholesterol: 23.3 mg
• Sodium: 437.2 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 6.0 g
• Protein: 14.3 g

Quick Chicken Enchilada Casserole is Mexican cuisine.