4 Serves
45 Mins
Preheat your oven to 190°C.
Heat cooking oil in a skillet over medium heat and brown the ground chicken until fully cooked.
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MexicanVitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
293 µg / 400 µgCalcium
493 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
202 mg / 420 mgPhosphorus
881 mg / 1,250 mgPotassium
1932 mg / 4,700 mgSodium
568 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
16 g / 28 gSugar
5 g / 50 gSaturated Fat
9 g / 20 gCholesterol
122 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Add diced onions and bell peppers to the skillet, sautéing until softened, then stir in the black beans and chopped jalapeno pepper.
Stir in the spice blend and 1/4 cup of enchilada sauce, cook for an additional few minutes, then remove from heat to cool slightly.
In a casserole dish, spread a thin layer of enchilada sauce, then place a tortilla, followed by a portion of the chicken-bean mixture, a drizzle of sauce, and a sprinkle of white cheese and Parmesan cheese.
Repeat the layering process with the remaining tortillas, chicken mixture, sauce, and cheeses, ensuring the top layer is well-coated with sauce and cheese to prevent drying.
Cover the dish and bake for 10-12 minutes until the sauce is bubbling and the cheese is melted.
5
g8
g4
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Italian
Mexican