Chicken Enchilada Bake

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Onions

  Raw

  1 medium or 110g

• Jalapenos

  Jalapeno, canned, solids and liquids

  1 cup, chopped or 136g

• Coconut oil

  1 tsp or 5g

• Garlic

  Raw

  3 cloves, minced or 9g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Chili powder

  Spices

  3 tbsp or 23g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Tomatoes

  Crushed, canned

  2 ⅛ can (15 oz) or 907g

• Corn

  Sweet, yellow, raw

  200g

• Refried beans

  Canned, traditional style (includes usda commodity)

  1 cup or 238g

• Mexican cheese

  Blend, reduced fat

  1 cup, shredded or 113g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 375°F. 2. Heat the oil in a medium saucepan. Add onions and jalapenos and cooking for about 5-8 minutes, stirring occasionally. 3. Then add the next 5 ingredients and stir together. Finally add your can of crushed tomatoes and let simmer for 10 minutes, and set aside. 4. To assemble the bake you need a 13x9 pan and spray with cooking spray. 5. You will start to layer it just like lasagna. Start by laying 4 corn tortillas on the bottom of the pan. Spread half of your refried beans on the top of the tortillas, use half of the corn (evenly spread out), half of the shredded chicken and a bit of sauce (make sure you save some for the top layer). Then repeat one more time, starting with 4 more corn tortillas. 6. Once you have two layers, top the last layer with 4 more tortillas then add the remaining sauce on top and place uncovered in the oven for 10 min. 7. Remove from oven and sprinkle with cheese, then cover with foil and bake for another 20 minutes. 8. When done, take out of oven, sprinkle with chopped cilantro and enjoy.

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