Chicken Taco Casserole

Sweet pepper and spinach bring lots of vitamins A and C to this Tex-Mex layered meal-in-a-dish.

SERVINGS: 6 servings

CARB GRAMS PER SERVING: 15

Rated :

by 7 people

rcsjr50 says:

I've made this for our churches potluck and have left recipe cards for it. I've recieved many comme......

Nutrition Facts Per Serving:

Servings: 6 servings
Calories 196
Total Fat (g) 6
Saturated Fat (g) 2
Monounsaturated Fat (g) 1
Polyunsaturated Fat (g) 1
Cholesterol (mg) 43
Sodium (mg) 544
Carbohydrate (g) 15
Total Sugar (g) 4
Fiber (g) 4
Protein (g) 20
Vitamin A (DV%) 0
Vitamin C (DV%) 66
Calcium (DV%) 17
Iron (DV%) 6

Diabetic Exchanges

Starch (d.e.) .5
Vegetables (d.e.) 1
Very Lean Meat (d.e.) 2.5
Fat (d.e.) 1

	Nonstick cooking spray
12	ounces chicken breast strips for stir-frying
2	cloves garlic, minced
1	teaspoon chili powder
2	teaspoons canola oil
1	medium onion, halved and thinly sliced
1	medium red or green sweet pepper, seeded and chopped
1	10-ounce package frozen chopped spinach, thawed and squeezed dry
1-1/2	cups purchased salsa
4	6-inch corn tortillas, coarsely torn
3	ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup)
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 for 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 sweet pepper. 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, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or fresh cilantro.

More Recipes

Comments & Ratings

Comments ( 6 )

rcsjr50 wrote:

I've made this for our churches potluck and have left recipe cards for it. I've recieved many comments and people are supprize that it has spinach in it! My reply is "And it healthy too!" Easy to make too.

2/7/2010 11:07:54 AM Report Abuse

anonymous wrote:

this is excellent, so good it's worth making very week. Love the low calories.

1/22/2010 06:57:31 PM Report Abuse

anonymous wrote:

Excellent, and a true keeper. I think I will also try it with hamburger.

1/20/2010 04:37:44 PM Report Abuse

dored03111 wrote:

It is a keeper! Very good and just enough spice. Be sure to use corn tortillas as I subsituted wheat (flour) and texture of corn and flavor of corn would have been much better. Cannot wait to warm the leftovers up. Thanks.

1/19/2010 11:29:32 AM Report Abuse

anonymous wrote:

excellent dish.....very easy to make and it is so flavorful....this is a keeper

12/29/2009 05:43:49 PM Report Abuse