My Favorite Mexican Casserole Recipe

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Servings: 8

Ingredients

Cost per serving $2.02 view details
  • 1 1/2 c. crushed tortilla chips
  • 1 lb shredded cooked chicken meat
  •     (from a small roasted chicken)
  • 1 can garbanzo beans - (15 1/2 ounce) liquid removed
  • 1 can kidney beans - (15 1/2 ounce) liquid removed
  • 1 can corn kernels - (15 1/4 ounce) liquid removed
  • 1 can tomato sauce - (8 ounce)
  • 1 c. prepared salsa
  • 1 c. minced red onion
  • 1 x green bell pepper cut 1/4" dice
  • 1/4 c. minced fresh cilantro leaves
  • 1 Tbsp. chopped garlic
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 6 ounce grated Monterey Jack cheese
  • 6 ounce grated sharp Cheddar cheese
  • 2 c. diced (1/4") ripe tomatoes
  • 1 c. lowfat sour cream
  • 1/2 c. minced fresh cilantro leaves

Directions

  1. Preheat oven to 350 degrees. Grease a 13- by 9-inch baking dish, then scatter the crushed tortilla chips proportionately on the bottom.
  2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mix proportionately in the baking dish. Combine the cheeses, then sprinkle half over the mix.
  3. Cover with the remaining half of the chicken-and-bean mix and sprinkle the remaining cheese over the top.
  4. Bake for 30 min. Let stand for 5 min before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, lowfat sour cream and a sprinkle of cilantro.
  5. This recipe yields 8 servings.
  6. Comments: For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 417g
Recipe makes 8 servings
Calories 696  
Calories from Fat 320 46%
Total Fat 35.91g 45%
Saturated Fat 14.81g 59%
Trans Fat 0.03g  
Cholesterol 85mg 28%
Sodium 1199mg 50%
Potassium 881mg 25%
Total Carbs 65.44g 17%
Dietary Fiber 10.1g 34%
Sugars 7.56g 5%
Protein 29.65g 47%
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