Mexican Chicken Casserole
Ingredients:
3 boneless, skinless chicken breasts, cut into bite-sized pieces2 tsp taco seasoning
1 tbsp olive oil
1 red or green pepper, seeded and chopped fine
1 1/2 cups of your favorite salsa (if not homemade, I love Jack's Special Salsa)
2 oz fat-free or low-fat cream cheese, cut into cubes
1 15oz can black beans, drained and rinsed
1 chopped tomato or 1 can diced tomatoes, drained
4 6-in whole wheat tortillas
1 cup 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).
*Note: most stores are now carrying their own lines of organic products. They are becoming more common and affordable. I am happy to see these products at my local stores!
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.
*Pour yourself a glass of wine. It makes cooking a lot more fun! Here is one of my new favorites.
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 5-10 minutes longer until cheese is melted. Serve immediately.
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