Kaitlynn lives in Benton, Arkansas. She is an aspiring author, wellness enthusiast, and enjoys sharing her health journey with others. See the archives of her articles at mysaline.com/kaitlynn.
Editor’s Note: This is Kaitlynn’s final recipe for MySaline. We have enjoyed her recipes as well as her fun writing style and we will miss her. We know readers will too. -Shelli
Enchilada Bake
By Kaitlynn Garrett
Do you like casseroles? Do you like Mexican-inspired foods? Do you like food that can be made in bulk? I have a feeling that if you answered “yes” to any of those questions, you’ll be excited for today’s meal!
Here’s the beautiful, yummy and cheesy result of this recipe!
With colder weather moving in, I definitely feel the need to add more hearty dishes to my meal prep. This recipe is one I’ve used for a while because not only is it a pretty inexpensive meal, but it can also make a lot of servings. If you’re looking for something that will warm you up in the changing weather, this is the recipe for you! Another reason that I like this recipe is because most of the ingredients are items that can be kept in the pantry for a while. For my enchilada bake, the pan size I used allowed me to have one layer of each ingredient. Your pan size may let you do two layers. If that’s the case, just repeat the order of the layers that I include in the recipe and make sure your final layer is cheese. Let’s get cooking!
There are several layers under that cheese!
Ingredients
- 2 lbs. Boneless Skinless Chicken (Breast or thighs will both work)
- 1 Package of Low Sodium Taco Seasoning Mix
- a 31 oz. Can Fat Free Beans
- a 19 oz. Can of Red Enchilada Sauce
- 6 – 8 Yellow Corn Tortillas
- 8 oz. Shredded Cheddar Cheese
Instructions
- Preheat oven to 400˚
- Place chicken on baking sheet and sprinkle on the seasoning mix. Make sure the chicken is evenly coated.
- Bake in the oven about 30 minutes or until the chicken is cooked through
- Using two forks, shred the chicken on the pan.
- In a baking dish, (I used a 9×13 size) spread the can of beans in an even layer.
- Add a layer of the shredded chicken
- Tear your tortillas into pieces and make them the next layer
- Pour over the can of enchilada sauce
- Evenly spread the cheese on top
- Put the dish back into the oven until the cheese is bubbly and the food is heated through (mine took about 20 minutes).
- Remove and serve!
This dish is a great addition to your rotation of recipes! It’s fairly inexpensive and usually feeds a lot of people. This is something I make a lot and love to have the ingredients on standby. I hope you enjoy!
Remember you can still see the archives of Kaitlynn’s Bite Out of Life recipes at mysaline.com/kaitlynn.