DinnerMexicanHigh ProteinFamily Friendly

Mexican Chicken Corn Enchilada Bake

Name: Mexican Chicken Corn Enchilada Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 16 oz chicken breast, patted dry; 4 whole-wheat tortillas, cut into strips; 8 oz frozen corn; 10 oz enchilada sauce; 3 oz shredded mexican cheese; 4 cup baby spinach; 1/4 lb red onion, diced; 2 tsp taco seasoning; 4 tsp canola oil; 1/2 tsp kosher salt; 1/4 tsp black pepper

A layered bake of chicken, tortillas, corn, spinach and enchilada sauce.

Generative AI

Calories: 570
Protein: 42g
Carbs: 57g
Fat: 18g

Per serving

Ingredients

For 4 servings · 50 min total

chicken breastpatted dry16 oz
whole-wheat tortillascut into strips4
frozen corn8 oz
enchilada sauce10 oz
shredded mexican cheese3 oz
baby spinach4 cup
red oniondiced1/4 lb
taco seasoning2 tsp
canola oil4 tsp
kosher salt1/2 tsp
black pepper1/4 tsp

Instructions

1Dice the red onion and cut the tortillas into strips. Do not rinse the chicken. Pat it dry, season with taco seasoning, kosher salt and black pepper, then wash the board, knife and hands with soap and water before touching anything else.
2Heat the canola oil in an oven-safe skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until browned and the thickest part reads 165°F (74°C) on an instant-read thermometer.
3Transfer the chicken to a clean plate and slice it. Add the onion and corn to the skillet and cook for 3-4 minutes, until the onion softens and the corn is hot.
4Layer half the sauce, tortilla strips, spinach, chicken and remaining sauce in the skillet. Top with cheese and bake at 400F for 12-15 minutes, until bubbling and the cheese is melted.
5Rest for 3-4 minutes before serving.

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Mexican Chicken Corn Enchilada Bake

Ingredients

Instructions

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