Cheesy Chicken Enchilada Bake

Our featured recipe this month is Cheesy Chicken Enchilada Bake.  It is a very easy recipe that costs about $.80 a serving. You can use any combination of 4 cups of meat and beans that you have.  The recipe also calls for salsa. I use medium, but if you want a little more heat you could use a spicier salsa, add a hot pepper, or add a little hot sauce. Be sure you save a little of the enchilada filling to spread on top of the enchiladas.

When I make this dish, I put the enchiladas in two baking pans. I cook one and I freeze one. Then all you have to do is add fruit and milk. The frozen enchiladas will take about 30 minutes at 350⁰ F to thaw and heat through.

Chicken Safety Tip: Washing raw poultry before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. This is called cross-contamination. Rinsing or soaking chicken does not destroy bacteria. Any bacteria that might be present on fresh chicken are destroyed only by cooking. Also, make sure you wash the cutting board and knife right after you use them.

Cheesy Chicken Enchilada Bake

Ingredients:

  • 1 pound boneless, skinless chicken breast (about 2 cups)
  • ½ cup water
  • 1 tablespoon chili powder
  • 1 can (15-ounce) low sodium black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup salsa
  • 8 whole wheat tortillas
  • Cooking spray
  • ½ cup 2%-fat shredded cheddar cheese

 Directions:

  1. Cut chicken breast into 4-5 chunks. Simmer in a large saucepan with water and chili powder. Cook until internal temperature is 165° F (about 10 minutes).
  2. Remove chicken from pan. Cut or shred into small chunks and return to pan. Add beans, corn, and salsa to saucepan. Cook until hot, about 2 minutes. Remove from heat.
  3. Spread 1/2 cup of chicken mixture down the center of each tortilla. Roll up and place seam-side down in greased 9×13 pan.
  4. Spread any leftover chicken mixture over the top of the enchiladas.
  5. Bake at 375o F for 12-15 minutes.
  6. Sprinkle cheese on top of the enchiladas during the last 5 minutes of cooking.
  7. Serve immediately.

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