SKINNY MEXICAN RECIPES
SKINNY MEXICAN CHICKEN CASSEROLE RECIPE | ALLRECIPES
A skinny Mexican chicken casserole dish that tastes great!
Provided by M. Jahn
Categories World Cuisine Latin American Mexican
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 1 9x13-inch casserole
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
- Place chicken in a medium saucepan. Fill with enough water to just cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and let cool 10 minutes.
- Cut cooled chicken into 1-inch pieces. Transfer to a large bowl. Add beans, sour cream, 1 cup Mexican cheese, chilies, cumin, and black pepper and mix well. Pour into the prepared casserole dish. Sprinkle with remaining cup of Mexican cheese.
- Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Let stand for 5 minutes before serving. Serve with salsa on the side.
Nutrition Facts : Calories 273.7 calories, CarbohydrateContent 22.4 g, CholesterolContent 69.4 mg, FatContent 6.7 g, FiberContent 5.5 g, ProteinContent 31.1 g, SaturatedFatContent 2.7 g, SodiumContent 893.7 mg, SugarContent 7.2 g
SKINNY MEXICAN STYLE CHICKEN AND CORNBREAD CASSEROLE ...
My husband and I love this main course casserole so much, we ended up eating it 3 days in a row! The skinny for 1 serving, 323 calories, 8 grams of fat and 8 Weight Watchers POINTS PLUS. It’s a real cinch to make, freezes great and only needs a side salad to serve with it! Easy, right and did I mention that it’s absolutely DELICIOUS??
Provided by Skinny Kitchen with Nancy Fox
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Number Of Ingredients 25
Steps:
- Preheat oven to 425 degrees. Coat a 9 x 9â? baking pan with cooking spray. In a microwave safe bowl, add onions and butter. Cook in microwave on high for about 4 minutes until soft. Set aside. In a large bowl, mix together the cream-style, chicken, egg, milk, chili powder and cumin. Blend well. Stir in cornbread mix and only stir until blended. The batter will be a bit bumpy. Spread cornbread batter into prepared pan. Spoon cooked onions and liquid left in the bowl evenly over the top. Using a rubber spatula, carefully spread the salsa evely over the onions. It wonâ??t completely cover the onions. Using the same rubber spatula, carefully spread sour cream evenly over the salsa. It also wonâ??t completely cover the entire casserole. Sprinkle the cheese evenly over the top of the sour cream. Bake for 45 minutes so the entire casserole will be cooked through. It will look very golden brown. Let stand for 10 minutes before cutting into 6 slices. This casserole may be made ahead of time, refrigerated and reheated. It also freezes great. Shopping Tip-Most supermarkets sell Jiffy corn muffin mix in the baking aisle. If you canâ??t find it use another brand that is about 8.5 ounces. For more skinny recipes, please join me at http://www.skinnykitchen.com
Nutrition Facts : ServingSize 208 g, Calories 246, FatContent 13.93 g, TransFatContent 0.05 g, SaturatedFatContent 6.93 g, CholesterolContent 81 g, SodiumContent 424 g, CarbohydrateContent 19.66 g, FiberContent 1.8 g, SugarContent 4.82 g, ProteinContent 12.83 g
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