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.
boneless skinless chicken breasts
cut into bite-sized pieces
red or green pepper
seeded and chopped fine
of your favorite salsa
I love Mateo's and Jack's Special Salsa
low-fat cream cheese
cut into cubes
can black beans
drained and rinsed
chopped tomato or 1 can diced tomatoes
low carb tortillas
6" tortillas (can use whatever tortillas you prefer)
low-fat Mexican shredded cheese
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.
Calories: 284. Protein: 28 g; Carbs: 24 g; Fat: 12 g