Tuesday, January 25, 2011

Mexican Chicken Casserole

This meal definitely falls into the "comfort food" category. It is a one-pot-wonder meal that is quick to throw together and very filling. It's also very healthy which is a huge bonus when it comes to comfort foods. The chicken is seared in taco seasoning and combined with onions, green peppers, tomatoes, black beans and salsa. Then it's layered with cheese and tortillas and baked to perfection. Honestly, it is simply delicious and deliciously simple. (Picture and recipe courtesty of Kraft Foods)


  • 3/4 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tsp. ground cumin
  • 1 Tbsp. taco seasoning (about 1/2 of a taco-seasoning packet)
  • 1/3 cup water
  • 1 green pepper, chopped
  • 1/2 medium onion, chopped
  • 1 cup medium-spicy salsa (medium gives it a lot more flavor)
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 tomato, diced
  • 2 tortillas (6-inch)
  • 1/2 cup sharp cheddar cheese, shredded

Heat oven to 375 degrees. Cook and stir chicken, cumin, taco seasoning and water in a large skillet sprayed with cooking spray. Add peppers and onions, stirring for 2 minutes. Stir in salsa, beans and tomato and stir until all ingredients are coated in salsa. Spray an 8x8 baking dish with cooking spray and spoon 1/3 of the chicken mixture onto the bottom of the pan. Cover with one tortilla and half of the remaining chicken mixture. Top with the remaining tortilla and chicken mixture and sprinkle the cheese on top. Cover and bake 20 minutes, or until heated through. Serve warm with extra salsa, cilantro and sour cream.

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