Healthiermexicanchickencasserole Recipes

HEALTHIER MEXICAN CHICKEN CASSEROLE

Healthier Mexican Chicken Casserole image

Adapted from a Canyon Ranch recipe. If cut into 6 servings, each piece is 255 calories. If cut into 4 servings, each piece is approximately 380 calories.

Provided by swissms

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch cubes (about 2 chicken breasts)
2 -3 garlic cloves, minced
1 teaspoon extra virgin olive oil
1/2 cup diced red onion
1 cup diced red bell pepper
1 cup diced tomato
1 tablespoon cumin
1 1/2 teaspoons chili powder
1 (4 1/2 ounce) can diced green chilies
1 cup low sodium chicken broth
2 medium whole wheat tortillas, about 8-inches in diameter
1 cup shredded cheddar cheese

Steps:

Pre-heat oven to 350°F.
Heat a large sauté pan with oil, add chicken and garlic and sauté for 2 minutes over medium high heat until chicken is golden brown.
Add onion, bell pepper, tomato and spices and cook until vegetables are tender. Add chicken stock and chiles. Cook until stock is almost gone.
Lightly coat an 8 x 8-inch glass baking dish with cooking spray. Place 1 tortilla in bottom of pan. Spread 1/2 of chicken mixture over tortilla. Top with 1/2 of cheese. Then top with remaining tortilla, chicken mixture and cheese.
Bake for 15 to 20 minutes or until cheese is melted and lightly browned on top. Cut into 4-6 servings.

Nutrition Facts : Calories 307.9, Fat 14.5, SaturatedFat 7, Cholesterol 102.3, Sodium 726.1, Carbohydrate 10.2, Fiber 2.6, Sugar 5, Protein 34.1

HEALTHY MEXICAN CHICKEN BAKE

Healthy Mexican Chicken Bake image

A high-protein, low-calorie meal that leaves you FULL. It's so flavorful. Goes great with cornbread and/or a side of refried beans. You can use whatever Mexican spices you want. We love cumin!

Provided by Joy Mason

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
4 boneless, skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon garlic powder
salt and ground black pepper to taste
4 ounces shredded Mexican cheese blend
1 cup salsa

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
Season the top of each chicken breast with the remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough juice from the salsa to keep it from burning.
Transfer chicken breasts to a 9x9-inch baking dish; sprinkle with Mexican cheese blend. Loosen all the drippings from the skillet with a little more juice from the salsa and pour on top of chicken breasts. Spoon salsa over cheese layer.
Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 320.7 calories, Carbohydrate 5.7 g, Cholesterol 94.2 mg, Fat 18.9 g, Fiber 1.2 g, Protein 32 g, SaturatedFat 8.2 g, Sodium 703.6 mg, Sugar 2.2 g

SUPER TASTY LITE MEXICAN CHICKEN CASSEROLE

Super Tasty Lite Mexican Chicken Casserole image

This is one of my most requested "chicken stuff" recipes. I found it in the Cooking Light magazine (around 1998). Most of my friends don't even know that it is a ligher version of a rich calorie laden recipe because it is so tasty. I usually serve with a mixed green salad and my version of Mexican rice. This is great left over cold or hot!

Provided by SueChef

Categories Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup reduced-sodium fat-free chicken broth
2 (4 1/2 ounce) cans canned diced green chiles, divided
1 3/4 lbs boneless skinless chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded monterey jack cheese
1/4 cup tub-style light cream cheese
1 (10 ounce) can enchilada sauce
12 (6 inch) corn tortillas
1/4 cup shredded extra-sharp reduced-fat cheddar cheese
1 ounce tortilla chips, crushed
cooking spray

Steps:

Preheat oven to 350 degrees.
Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat.
Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.
Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.
Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.

MEXICAN CHICKEN BAKE

Mexican Chicken Bake image

A cozy comforting home-cooked meal doesn't have to take hours to make, writes Linda Humphreys of Buchanan, Michigan. "I've had this recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month!"

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8-10 servings.

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
1 small green pepper, chopped
2 large jalapeno peppers, seeded and chopped
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (12 ounces) evaporated milk
4 cups cooked long grain rice
3 to 4 cups cubed cooked chicken
3 cups (12 ounces) Colby-Monterey Jack cheese, divided

Steps:

In a large skillet, saute the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Bake 5-10 minutes longer or until heated through and the cheese is melted.

Nutrition Facts : Calories 401 calories, Fat 21g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

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