Ingredients
-
1
-
2 - 3
-
1
-
1/2
-
1
-
1
-
1
-
1 1/2
-
1
-
1
-
-
-
-
-
Directions
Healthier Mexican Chicken Casserole, Adapted from a Canyon Ranch recipe. If cut into 6 servings, each piece is 255 calories. If cut into 4 servings, each piece is approximately 380 calories., I made this with ground turkey and put my homemade taco seasoning on the meat. I also used some left over beef broth I had instead of chicken. Was a big hit and will make again!, We enjoyed this casserole. It was easy to prepare. I made a couple of modifications based on availability & personal preference. I subbed regular tortillas, multi-colored mini peppers, & yellow onion, & used half of a rotisserie chicken instead of cooking the chicken w/ the veggies. Since my daughter doesn’t like things too spicy, I cut back a bit on the cumin & the diced chilies. But all in all, an enjoyable dinner.
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Steps
|
1
Done
|
Pre-Heat Oven to 350f. |
|
2
Done
|
Heat a Large Saut Pan With Oil, Add Chicken and Garlic and Saut For 2 Minutes Over Medium High Heat Until Chicken Is Golden Brown. |
|
3
Done
|
Add Onion, Bell Pepper, Tomato and Spices and Cook Until Vegetables Are Tender. Add Chicken Stock and Chiles. Cook Until Stock Is Almost Gone. |
|
4
Done
|
Lightly Coat an 8 X 8-Inch Glass Baking Dish With Cooking Spray. Place 1 Tortilla in Bottom of Pan. Spread 1/2 of Chicken Mixture Over Tortilla. Top With 1/2 of Cheese. Then Top With Remaining Tortilla, Chicken Mixture and Cheese. |
|
5
Done
|
Bake For 15 to 20 Minutes or Until Cheese Is Melted and Lightly Browned on Top. Cut Into 4-6 Servings. |
