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Chicken Chilaquiles Casserole

Chicken Chilaquiles Casserole

Nutrition Facts
  • cal. (kcal) 443
Chicken Chilaquiles Casserole
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 17 mins
  • Carb Grams Per Serving: 45

Ingredients

  • Nonstick cooking spray
  • 1 15 - ounce can can pinto beans
  • 1 1/2 cups chopped roasted tomatoes
  • 1 cup frozen corn kernels
  • 1 1/2 cups shredded poached chicken
  • 1/2 cup sliced scallions
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/4 teaspoon salt
  • 8 6-inch corn tortillas, each cut into 6 wedges
  • 1 cup shredded Monterey Jack
  • 1 small beefsteak tomato, diced

Directions

  1. Preheat oven to 400 degrees. Coat an 8-by-8-inch baking dish with cooking spray.
  2. Combine pinto beans and their liquid, tomatoes, corn, chicken, 1/4 cup scallions, chili powder, cumin and salt in a large saucepan. Cook over medium-high heat, stirring often, until mixture is bubbling and corn is completely thawed, 3 to 5 minutes.
  3. Layer about a third of the tortilla wedges, half the bean mixture and a third of the Monterey Jack in prepared baking dish; repeat. Top with remaining tortilla wedges and cheese. Bake until cheese is melted and casserole is heated through, about 12 minutes. Let cool slightly before serving; garnish with diced tomato and remaining scallions.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 443 cal., 17 g total fat (7 g sat. fat), 802 mg sodium, 45 g carb. (9 g fiber), 31 g pro.

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