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Healthier Mexican Chicken Casserole

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Ingredients

Adjust Servings:
1 lb boneless skinless chicken breast, cut into 1-inch cubes (about 2 chicken breasts)
2 - 3 garlic cloves, minced
1 teaspoon extra virgin olive oil
1/2 cup diced red onion
1 cup diced red bell pepper
1 cup diced tomato
1 tablespoon cumin
1 1/2 teaspoons chili powder
1 (4 1/2 ounce) can diced green chilies
1 cup low sodium chicken broth
2 medium whole wheat tortillas, about 8-inches in diameter
1 cup shredded cheddar cheese

Nutritional information

307.9
Calories
130 g
Calories From Fat
14.5 g
Total Fat
7 g
Saturated Fat
102.3 mg
Cholesterol
726.1 mg
Sodium
10.2 g
Carbs
2.6 g
Dietary Fiber
5 g
Sugars
34.1 g
Protein
227g
Serving Size

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Healthier Mexican Chicken Casserole

Features:
    Cuisine:

    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!

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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.

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    Dylan Carter

    Culinary ninja skilled in the art of creating delectable dishes with precision and speed.

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