Ingredients for Enchilada Zagna
- Cooked Chicken Breasts
- Red Enchilada Sauce
- 1 cup low-fat sour cream
- 1 (12-ounce) can low-fat evaporated milk
- Shredded Cheddar Cheese
- Diced Green Chilies
- Corn Tortillas
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How to Make Enchilada Zagna
- Preheat oven to 350°F (175°C).
- Lightly grease a 13x9-inch baking dish with cooking spray or oil.
- In a medium bowl, whisk together 1 cup of the enchilada sauce and the low-fat sour cream.
- In a medium saucepan, combine the evaporated milk, 1 cup of the shredded cheddar cheese, and the drained green chilies.
- Cook over medium heat, stirring frequently, until the cheese is melted and the sauce is smooth. Remove from heat.
- Spread 1 cup of the remaining enchilada sauce evenly over the bottom of the prepared baking dish.
- Layer 4 tortillas over the sauce.
- Spread 1 cup of the enchilada sauce over the tortillas.
- Top with 1 1/2 cups of the shredded chicken and 1 cup of the cheese sauce.
- Repeat layers: 4 tortillas, 1 cup enchilada sauce, 1 1/2 cups chicken, 1 cup cheese sauce.
- Top with the remaining tortillas, the remaining enchilada sauce, and the remaining cheese sauce.
- Cover the pan tightly with aluminum foil.
- Bake for 40 minutes.
- Remove from oven, uncover, and let sit for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
28g
Fat
47g
Carbs
4g
