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Mexican Chicken Casserole

Mexican Chicken Casserole

Ingredients

  • 1 cup chopped onion
  • 1 cup frozen corn kernels
  • 1 cup red bell pepper
  • 3 cups of shredded cooked chicken breast
  • 1 tablespoon of minced garlic
  • 1 teaspoons of chili powder
  • 1 teaspoon of ground cumin
  • 1 (10 ounce) can of green chile enchilada sauce
  • 1 (14 ounce) can of chopped green chiles
  • 12 (6 inch) corn tortillas
  • 1 cup of shredded montery jack cheese
  • 1 cup crumbled reduced fat feta cheese
  • Jar of salsa

Instructions

  1. Preheat oven to 350 degrees
  2. Heat large non-stick skillet over medium heat.
  3. Lightly coat pan with cooking spray.
  4. Add onion, corn, zuchinni, and bell pepper.
  5. Saute for 5-7 minutes until soft.
  6. Add chicken and next five ingredients (through green chiles), and sauté for 2 minutes. Remove from heat.
  7. Spread 1/2 cup of mild salsa on bottom of 13×9 casserole dish.
  8. Arrange 4-6 of the tortillas over salsa, spoon 2 cups of the mixture evenly.
  9. Top with 3/4 cup of salsa and 1/2 cup of each cheese.
  10. Repeat layers, starting with tortillas and ending with cheese.
  11. Bake at 350 for 30 minutes.

It serves 8 and is 30 grams of carbohydrates. My son ate a smaller portion and it was 15 grams of carbs.

From Cooking Light.

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