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Easy Mexican Chicken Casserole

Easy Mexican Chicken Casserole is tasty one-dish kid-friendly meal made with chicken, beans and vegetables that's loaded with flavor, protein and fiber.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 284kcal
Author Amee

Equipment

  • Oven

Ingredients

  • 24 oz boneless skinless chicken breasts cut into bite-sized pieces
  • 1 tbsp taco seasoning
  • 2 tbsp olive oil
  • 1 red or green pepper seeded and chopped fine
  • 16 oz of your favorite salsa I love Mateo's and Jack's Special Salsa
  • 2 oz 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 low carb tortillas 6" tortillas (can use whatever tortillas you prefer)
  • 1 cup low-fat Mexican shredded cheese

Instructions

  • 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).
  • 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.
  • 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 10-15 minutes longer until cheese is melted and bubbly.
  • Serve immediately.

Notes

Calories: 284.  Protein: 28 g; Carbs: 24 g; Fat: 12 g

Nutrition

Calories: 284kcal