Tex-Mex Chicken Casserole
Nonstick cooking spray
(12 oz) chicken breast strips for stir frying
2 garlic cloves, minced
1 tsp chili powder
2 tsp canola oil
1 medium onion, halved and thinly sliced
1 medium red or green bell pepper, seeded and chopped
1 (10 oz) box frozen chopped spinach, thawed and
1 1/2 cups salsa
4 (6 inch) corn tortillas, coarsely torn
3/4 cup reduced fat Monterey Jack cheese, shredded
1/2 cup cherry tomatoes, chopped (optional)
1/2 of an avocado, pitted, peeled and chopped (optional)
Fresh cilantro leaves (optional)
1. Preheat oven to 350° F. Coat an unheated large nonstick skillet with cooking spray.
Preheat skillet over medium high heat. In a medium bowl, toss together chicken, garlic and
chili powder. Add to hot skillet. Cook 4 to 6 minutes or until chicken is no longer pink, stirring
frequently. Remove chicken from skillet; set aside.
2. Pour oil into hot skillet. Add onion and bell peppers. Cook over medium heat about 5
minutes or until tender, stirring occasionally. Stir in spinach.
3. Coat a 2 quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa into
the bottom of the baking dish. Top with half of the tortilla pieces, half of the chicken mixture
and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top
with half of the cheese. Repeat layers once, except do not top with the remaining cheese.
4. Bake covered, 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese.
Let stand 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado
and/or fresh cilantro.
Yield: 6 Servings
Serving Size = 1/6 of Recipe.
WW Plus+ = 5 Per Serving.
Calories 196, Carbs 15 g, Fat 6 g, Fiber 4 g, Protein 20 g
WW Plus+ = 5