One Pan Chicken Enchiladas

Nutrition Information Serves: 8-10 Serving Size: 1 equal part Calories: 571 / Fat: 18g / Carbs: 64g / Protein: 42g

Nutrition Information
Serves: 8-10
Serving Size: 1 equal part
Calories: 571 / Fat: 18g / Carbs: 64g / Protein: 42g

Ingredients

  • 2 Pounds of boneless, chicken breast

  • 20 8” corn tortillas

  • 16 oz can enchilada sauce (green or red)

  • 2 cups cheddar cheese grated

  • 4 Zucchini, green

  • 16 oz can black beans rinsed and drained.

Preparation

  1. Cook all chicken with desired seasonings.(My
    personal favorite is taco seasoning)

  2. While the chicken is cooking, use a knife or pizza
    cutter and cut all 20 tortillas in long 1” wide
    strips. Then wash and peel zucchini, using the
    peeler cut the slice zucchini long ways into thin
    strips.

  3. Poor all the enchilada sauce in a large bowl and
    soak tortilla strips until chicken is done.

  4. Once Chicken is done, shred the chicken. TIP:
    Use a baking mixer to shred all meat quickly and
    evenly.

  5. In a large 4x8 baking dish spray with cooking
    spray, then line the bottom of the dish with
    tortilla strips, a layer of zucchini, 1⁄2 the black
    beans, evenly spread out shredded chicken, 1
    cup of cheddar cheese, remaining black beans,
    zucchini, the tortilla strips.

  6. Evenly spread out remaining sauce over entire
    dish, and sprinkle remaining cheddar cheese.

  7. Bake at 350 degrees for 15-20 minutes.

  8. Cut into 8-10 equal sections depending on
    macros. ENJOY!

Alyxandra GardnerComment