Chicken Enchilada Bake
Craving southwestern food tonight? We have the dish for you. This easy casserole dish pushes you to make your own enchilada sauce that won't disappoint! Enjoy this perfect comfort food dish tonight.
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Mexican
- 1 Rotisserie Chicken
- 15 oz of black beans
- 1 bell pepper
- 1/2 onion
- 1 cup mozzarella
- 1 cup cheddar
- 1/2 cup non-fat yogurt
- 12 corn tortillas
Enchilada Sauce
- 15 oz tomato sauce
- 15 oz tomato paste
- 1 tbsp chili powder
- 1 tbsp oregano
- 2 tbsp lime juice
- 1 tbsp garlic powder
- 1/2 tbsp cumin
Pre-heat the oven to 325 degrees F
Combine the enchilada sauce ingredients in a sauce pan and bring to a boil
Reduce to a simmer and cook until reduced by half
Shred the chicken and combine the black beans, bell pepper, onion, 3/4 cup of mozzarella, 3/4 cup of cheddar, yogurt and enchilada sauce together
In a 13x9 pan put the combined ingredients in the bottom of the pan, top with four tortillas. Continue to layer and top with remaining cheese
Bake for 45 minutes or until an internal temperature of 165 F is reached
Chill and cut