Enchiladas have been a family favorite for years! This chicken enchilada bake is easy for a weeknight dinner and might even taste better as leftovers for lunch the next day!

Ingredients:

24 oz. cooked chicken breasts, diced or shredded

1 T olive oil

1 yellow onion, diced

1 green bell pepper, diced

3 cloves garlic, minced

4 oz. can diced green chilis

15 oz. can black beans, rinsed and drained

15 oz. can corn, drained

15 oz. can Rotel diced tomato and green chilis

30 oz. can mild green enchilada sauce

2.25 oz. can diced olives, drained

12 corn tortillas

2 cups reduced-fat shredded Mexican cheese (pepper jack cheese is perfect if you want an extra kick)

Instructions:

Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with cooking spray. Heat oil in large skillet over medium-high heat. Add onion, pepper, and garlic and sauté until tender. Add diced green chilis, chicken, beans, corn, diced tomatoes, and 1/2 the enchilada sauce. Stir to combine. Remove from heat and set aside. Pour 1/2 cup enchilada sauce in baking dish and spread in even layer. Top with four tortillas. Top evenly with 1/3 of the chicken mixture and 1/3 of the cheese. Repeat with another layer of tortillas, chicken, and cheese. Top with one more layer of tortillas, chicken, remaining enchilada sauce, and cheese. Cover pan with foil and bake 20-30 minutes. Remove foil and bake an additional 10 minutes. Remove from oven and top each serving with additional toppings (if desired), such as avocado, sour cream/greek yogurt, cilantro, or salsa.

Serves eight. Approximate macros per serving (without toppings): P 31 / C 38 / F 13 / Fiber 7 / CALORIES 392