Thursday, February 24, 2011

Mexican Chicken Casserole

This is a recipe I saw in the Feb. issue of All You Magazine. It looked really good, it's a dinner for under $10, and it seems pretty healthy too! Everyone liked it, even the kids. So here ya go, I hope you like it too!

Mexican Chicken Casserole

  • 12oz boneless, skinless chicken breasts, cut into bite size pieces.
  • 1tsp taco seasoning
  • 1 red or green pepper, seeded and chopped
  • 1 1/2 cups prepared salsa*
  • 2ozs cream cheese
  • 1 15oz can black beans, drained and rinsed
  • 1 tomato chopped
  • 2 6-inch whole-wheat tortillas
  • 1/2 cup shredded mexican cheese
  1. Preheat oven to 375*F. Warm a large nonstick skillet over medium heat; mist with cooking spray. Add chicken and taco seasoning and cook, stirring for 2 minutes.

Add bell peppers and cook for 2 minutes, stirring occasionally. Stir in salsa; cook for 2 minutes.

Add cream cheese; cook, stirring constantly, until melted and blended, about 2 minutes. Stir in beans and tomato.

2. Spoon 1/3 of chicken mixture into an 8-inch square baking dish. **

Cover with 1 tortilla, then spoon in 1/2 of cheese. Top with remaining tortilla and chicken mixture.

3. Cover and bake until heated through, about 20 minutes. Uncover and sprinkle with remaining cheese. Bake, uncovered, until cheese has melted, about 5 minutes longer. Serve hot.

* 1 16oz jar when poured into my measuring cup measured out to 1 1/2 cups.
** I didn't have a square, so I used a rectangle baking dish, because of this, I used 1 1/2 tortilla's for each layer. Next time I think I will try my round one.

I'm not really a fan of green peppers, and neither are the kids. Hubby doesn't like tomatoes. So next time I will leave both of those out, since they are basically covered with the salsa.

Enjoy ~

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