Below is a recipe for Mexican chicken casserole fromÂ Healthy Living and Recipes on KUSQ 104.3 FM in Worthington, presented every Thursday morning at 7:30 AM by Peggy Saxton, Registered Dietitian at Avera Worthington Specialty Clinic. Download this recipe.
Mexican Chicken Casserole
What you need
3â„4 lb boneless skinless chicken breasts, cut into 1â„2 inch pieces
1 tsp. ground cumin
1 green pepper, chopped
11â„2 cups thick â€˜n chunky salsa
2 oz (1/4 of 8 oz pkg) Neufchatel cheese, cubed
1 can (15 oz) no-salt-added black beans, drained, rinsed
1 tomato, chopped
2 whole wheat tortillas (6 inch)
1â„2 cup Mexican style 2% milk finely shredded four cheese, divided
1) Heat oven to 375 degrees Fahrenheit. Cook and stir chicken and
cumin in nonstick skillet sprayed with cooking spray on medium
heat 2 minutes. Add peppers; cook 2 minutes, stirring
occasionally. Stir in salsa; cook 2 minutes. Add Neufchatel
cheese; cook 2 minutes or until melted. Stir in beans and
2) Spoon 1/3 of chicken mixture into 8 inch square baking dish; top
with 1 tortilla and 1â„2 each of remaining chicken mixture and
shredded cheese. Top with remaining tortilla and chicken
mixture; cover with foil.
3) Bake 20 minutes or until heated through. Sprinkle with remaining
shredded cheese; bake, uncovered, 5 minutes or until melted.
Dietary Fiber: 4.5g