Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15 oz) can Hy-Vee enchilada sauce, divided | ||
| 8 gluten-free corn tortillas, torn into bite-size pieces | ||
| 1 ½ lbs. boneless, skinless chicken breasts, (3 to 4 breasts), cooked and cut into bite-size pieces | ||
| 1 c. shredded Hy-Vee taco cheese, divided | ||
| 1 (15 oz) can Hy-Vee black beans, rinsed and drained | ||
| 1 (3.8 oz) can Hy-Vee sliced ripe olives, drained |
Directions
- Preheat oven to 375 degrees.
- Spread 1/2 cup enchilada sauce on the bottom of a greased 9-by-13-inch baking dish.
- Layer with 1/2 of each: tortillas, remaining enchilada sauce, chicken and cheese.
- Top with all the black beans and ripe olives.
- Layer with remaining tortillas, enchilada sauce, chicken and cheese.
- Cover and bake 20 minutes. Remove cover and bake 15 minutes.
- Let set 10 minutes before serving.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 155mg
- Sodium: 550mg
- Total Carbohydrates: 18g
- Protein: 59g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 15%
0%
Calcium 15%