Mexican Chicken Casserole

This Mexican Chicken Casserole is a great, one dish, dinner that is a cinch to throw together.  I love when I can represent all food groups in one pan!!  This casserole has lean protein, veggies and healthy carbohydrates.  It is a satisfying kid’s meal that my daughter gave “two thumbs up”!  I got this recipe from All You magazine (February edition).  This is a great magazine for saving money.  It is loaded with coupons and shopping tips.  I made a few changes from the original recipe to make it my own.

Mexican Chicken Casserole

Ingredients:

Preheat oven to 375 degrees.  Warm olive oil in a large, nonstick skillet over medium heat.  Add diced chicken and taco seasoning and cook, stirring for 2-3 minutes.

Meanwhile, dice green peppers.

Drain and rinse black beans.

Drain tomatoes (if using canned).

*Note: most stores are now carrying their own lines of organic products.  They are becoming more common and affordable.  I am happy to see these products at my local stores!

Add bell peppers and cook for 2-3 more minutes with the chicken mixture.

Stir in salsa.

Cook for 2 more minutes with salsa.  Add cream cheese and cook, stirring constantly, until melted and blended.

Stir in beans and tomatoes.

*Pour yourself a glass of wine.  It makes cooking a lot more fun!  Here is one of my new favorites.

Spoon 1/3 of chicken mixture into a medium size baking dish.  Cover with two tortillas (they will overlap, slightly), top with 1/2 of the remaining chicken mixture and 1/2 cup cheese.  Top with remaining 2 tortillas, chicken mixture and the rest of the cheese. Cover with foil and bake for 20 minutes.  Remove foil and bake for 5-10 minutes longer until cheese is melted.  

Serve immediately. 

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Mexican Chicken Casserole

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 -8 servings

Ingredients

• 3 boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tsp taco seasoning
• 1 tbsp olive oil
• 1 red or green pepper seeded and chopped fine
• 1 1/2 cups of your favorite salsa if not homemade, I love Jack's Special Salsa
• 2 oz fat-free or low-fat cream cheese cut into cubes
• 1 15 oz can black beans drained and rinsed
• 1 chopped tomato or 1 can diced tomatoes drained
• 4 6- in whole wheat tortillas
• 1 cup Mexican shredded cheese

Instructions

1. Preheat oven to 375 degrees.
2. Warm olive oil in a large, nonstick skillet over medium heat.
3. Add diced chicken and taco seasoning and cook, stirring for 2-3 minutes.
4. Meanwhile, dice green peppers.
5. Drain and rinse black beans.Drain tomatoes (if using canned).
6. Add bell peppers and cook for 2-3 more minutes with the chicken mixture.
7. Stir in salsa.
8. Cook for 2 more minutes with salsa.
9. Add cream cheese and cook, stirring constantly, until melted and blended.
10. Stir in beans and tomatoes.
11. Spoon 1/3 of chicken mixture into a medium size baking dish.
12. Cover with two tortillas (they will overlap, slightly), top with 1/2 of the remaining chicken mixture and 1/2 cup cheese.
13. Top with remaining 2 tortillas, chicken mixture and the rest of the cheese.
14. Cover with foil and bake for 20 minutes.
15. Remove foil and bake for 5-10 minutes longer until cheese is melted.
16. Serve immediately.