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.
Servings 8 servings
Calories 284kcal
Equipment
- Oven
Ingredients
- 24 oz boneless skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon taco seasoning
- 2 tablespoon 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 ⅓ of chicken mixture into a medium size baking dish.
- Cover with two tortillas (they will overlap, slightly), top with ½ of the remaining chicken mixture and ½ 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