Ingredients
- 24 oz chicken breast, boneless and skinless
3 multigrain tortillas or whole-wheat wraps (8")
1 cup mushrooms
1 red bell pepper, roasted and diced
1 can (15 oz) black beans, drained and rinsed
1 T cilantro, fresh
1 cup baby spinach
1 1/2 c enchilada sauce
2 T chunky style salsa, hot (or mild if you prefer less heat)
1/2 c yellow onions, diced fine
1 T cumin seed, ground
1 t fennel seed
.75 cup 2% Mexican cheese blend, grated
Description
Chef Meg's Enchilada Casserole Is Great For A Weeknight Meal Or As A Appetizer For A Party. Better Yet, It's A One-dish Meal! Serve It With Steamed Broccoli Or A Green Salad.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter