Layered Chicken Enchilada Recipe

Name: Layered Chicken Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 -1 12 lb boneless chicken, cut into strips; 1 red pepper, sliced; 1 medium onion, sliced; 1 -2 teaspoon garlic powder; 1 teaspoon fajita seasoning mix (McCormicks); 1 (8 ounce) canof rotel tomato sauce (original); 1 (14 1/2 ounce) canof diced tomatoes and green chilies; 6 ounces of fresh Baby Spinach; 4 ounces pickled jalapeno peppers; 8 ounces reduced-fat sour cream; 2 cups of mexican blend shredded cheese (divided); 1 (10 ounce) can red enchilada sauce (mild); 3 -4 low-fat whole wheat tortillas

Servings: persons

1 tablespoon olive oil
1 -1 12 lb boneless chicken, cut into strips
1 red pepper, sliced
1 medium onion, sliced
1 -2 teaspoon garlic powder
1 teaspoon fajita seasoning mix (McCormicks)
1 (8 ounce) canof rotel tomato sauce (original)
1 (14 1/2 ounce) canof diced tomatoes and green chilies
6 ounces of fresh Baby Spinach
4 ounces pickled jalapeno peppers
8 ounces reduced-fat sour cream
2 cups of mexican blend shredded cheese (divided)
1 (10 ounce) can red enchilada sauce (mild)
3 -4 low-fat whole wheat tortillas

1
Cook chicken in olive oil until almost done.
2
Add peppers, onions, and seasonings.
3
Once chicken is no longer pink, add tomatoes, tomato sauce and pickled jalapenos
4
Cook down slightly.
5
Add the spinach and cook until wilted.
6
Add 1 cup of shredded cheese and sour cream until well blended.
7
In a 9x13 glass casserole dish, cover the bottom with enchilada sauce.
8
Twice layer tortillas, meat mixture and end with tortillas, top it off with the rest of enchilada sauce and remainder of shredded cheese.
9
Bake uncovered @ 350 for 30 minutes.
10
Let it sit for 10 minutes to set.
11
Top with sour cream.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 -1 12 lb boneless chicken, cut into strips, 1 red pepper, sliced, 1 medium onion, sliced, and more.

Yes, Layered Chicken Enchilada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Layered Chicken Enchilada

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