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Chicken Pinto Beans Enchilada Bake

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Submitted by cell_Z

Chicken Pinto Beans Enchilada Bake recipe

YIELD

8 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 473
CUPS ML CHICKEN
cooked, diced
½ 226.8
POUND G VELVEETA CHEESE
cubed
1 1
CAN EACH PINTO BEANS
drained *
2 ½ 72.3
OUNCES ML/G OLIVES
ripe, sliced
½ 118
CUP ML SALSA
2 3E+1
TABLESPOONS ML GARLIC POWDER
½ 118
CUP ML MILK
1 1
LARGE EACH EGGS
1 237
CUP ML CORNMEAL
self rising
3 45
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML CHILI POWDER

Directions

Use for garnish: Shredded lettuce, chopped onion, chopped tomato, avocado slices, sour cream and salsa.

Heat oven to 400℉ (200℃).

Grease a 2-quart baking dish . In a large bowl combine chicken, cheese, beans, olives, salsa, chili powder; blend well.

Spoon into greased baking dish; set aside.

In a med bowl beat egg. Stir in milk, corn meal and oil; blend well.

Pour evenly over chicken mixture.

Bake at 400℉ (200℃) for 30 to 35 min or until golden brown.

Serve with toppings as desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 319 48% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 767mg 32%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 15%
Sugars g
Protein 39g
Vitamin A 20% Vitamin C 3%
Calcium 19% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
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