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Layered Chicken Enchilada Bake

Emily Bites
  • minutes
  • Serves 8

INGREDIENTS

1 1/2

lbs Chicken breasts, boneless skinless

1 cup

Black beans, canned

3/4 cup

Corn, frozen kernels

1

Onion, medium

1 16 ounce can

Refried beans, fat free

4 tsp

Canola oil

9

(6 inch) yellow corn tortillas

6 oz

50% light sharp cheddar cheese, light sharp

2 10 ounce cans

Enchilada sauce, red