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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
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
servings
Calories
284
kcal
Author
Amee
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:
284
kcal