Slow Cooker

Skinny Chicken Enchilada Casserole is for Dinner.

Skinny Chicken Enchilada Casserole takes several minutes to prepare.

Skinny Chicken Enchilada Casserole takes 50 minutes to cook.

Skinny Chicken Enchilada Casserole makes 1 servings.

The ingredients for Skinny Chicken Enchilada Casserole are:

8 serving Diced Tomatoes & Green Chilies (canned) 2.5 srv - Rotel (by FLEABAG11)
16 oz Tyson boneless, skinless chicken breast
3 cup Campbell's low sodium chicken broth
2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)
10 oz El Pato Enchilada Sauce (Red Chile Sauce) (by GRTMOMX3)
2 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
2 tsp Aldi Minced Garlic (by MSTONYA610)
8 serving Aldi's Happy Harvest Whole Kernal Sweet Corn - 1/2 cup (120g) 3.5 servings per can (by THENEWKAREN)
1 cup Beans, black
8 serving canned rotel tomatoes (by MILDOLLARSMILE)
2 tsp Cumin seed
1 dash Pepper, black
1 dash Salt
2 tomato Red Ripe Tomatoes
6 serving Mission whole wheat tortillas, medium (45g)
1 cup Kraft Cheese Natural Finely Shredded mild cheddar cheese
2 tbsp Cilantro, dried

Here is how you make Skinny Chicken Enchilada Casserole:

1. Preheat oven to 350 F. Spray a 13 by 9 inch dish with nonstick cooking spray and set aside.2. In a medium stock pot, bring the chicken broth to a simmer. Add chicken and bay leaves, and simmer covered for 15 min, flipping over at the halfway mark.3.Remove from the broth and reserve on a plate until cool enough to touch, then shred and set aside. discard the bay leaves.4. Heat the olive oil in a large skillet, over a medium heat. Add onions and garlic and cook 6-8 min until onions begin to soften. Stir in corn, beans, rotel,cumin,chili powder,salt and black pepper. Stir in the reserved shredded chicken and turn off the heat.5. Spread a thin layer about 1/4 cup of the red enchiladas sauce on the bottom of the chicken mixture, and 1/3 cup of cheese. repeat by layering 2 more tortillas, 1/4 cup of red enchilada sauce the rest of chicken mixture and remaining cheese.6. Bake for 25-30 minutes, and garnish with the cilantro Serving Size: 8Number of Servings: 1Recipe submitted by SparkPeople user ARODELYSE1.

The nutritional information for Skinny Chicken Enchilada Casserole is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 3,398.5

• Total Fat: 113.2 g
• Cholesterol: 360.0 mg
• Sodium: 13,512.8 mg
• Total Carbs: 346.5 g
• Dietary Fiber: 70.2 g
• Protein: 202.6 g

Skinny Chicken Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Skinny Chicken Enchilada Casserole is Low Fat