Chicken Enchilada Stacks - PREP, plus cook time
For the sauce: Add 2 T. of oil to a pot over medium-high heat. Add 2 T. of flour (or GF flour) into the oil, whisking for 1 minute. Add in the spices and whisk for 1 minute, slowly whisk in the broth. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes to thicken while you are cooking the chicken. Boil the chicken for 20 min. When it’s done put it in a kitchen aid/bowl and shred with a mixer. Preheat the oven to 375 degrees. Spray a 9x13 baking dish with spray. (Half size orders use an 8x8 baking dish or smaller) In a skillet on medium heat add a little oil and sauté the onions and for 5-6 min. until tender, add the drained corn and drained and rinsed beans. Cut the tortillas in half. Add a little sauce to the bottom of the dish. Layer tortillas, chicken, onions, sauce, and cheese. Repeat the layers, ending with cheese on top. Cover with foil and bake for 20 min. Uncover and bake for another 10 to melt the cheese. Top with diced tomatoes and a dallop of sour cream.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 670 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Cholesterol | 95 mg |
| Sodium | 1,120 mg |
| Total Carbohydrates | 68 g |
| Dietary Fiber | 9 g |
| Total Sugars | 5 g |
| Added Sugars | 0 g |
| Protein | 46 g |
Key Micronutrients:
Vitamin D 2% • Calcium 25% • Iron 22% • Potassium 18%
Ingredients
Chicken, corn tortillas (corn masa flour, water, lime), black beans, corn, onion, tomato, avocado, chicken broth, shredded cheese (milk), garlic, chili powder, cumin, oregano, salt.
Allergen Statement
Contains: Milk