Easy Mexican Chicken Casserole

Mexican chicken casserole in a baking dish

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

Cook Time 30

Total Time 45

Servings servings

Calories 257kcal

Author Amee

Equipment

Oven

Ingredients

2 tbsp olive oil
24 oz boneless skinless chicken breasts cut into bite-sized pieces
1 tbsp taco seasoning
1 red or green pepper seeded and finely chopped
15 oz canned black beans drained and rinsed
10 oz can diced tomatoes and green chilies drained
16 oz salsa - your favorite brand-I love Mateo's and Jack's Special Salsa
2 oz low-fat cream cheese cut into cubes
4 low carb tortillas 6" tortillas (can use whatever tortillas you prefer)
1 cup low-fat Mexican shredded cheese *I use Monterey Jack-shredded from block

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 and tomatoes.
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.

Nutrition