Mexican Chicken Casserole:
CATEGORIES
INGREDIENTS
  • Servings: 4
  • 1 large onion, chopped
  • 1 tablespoon lite olive oil
  • 2 large (14.5 ounce) cans diced Choice-Cut tomatoes
  • 1 small (4 ounce) can mild green chilis, drained and chopped
  • 2 cups cooked chicken, chunked
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • 1 teaspoon ground cumin
  • 8 corn tortillas, cut into fourths
  • 1 cup shredded low fat jack cheese (or mozarella)
  • 1 cup shredded low fat cheddar
DIRECTIONS
  1. Cook onion in oil in a Dutch oven over medium-high heat until tender. Add tomato and
  2. next 6 ingredients. Bring chicken mixture to a boil; reduce heat and simmer 5 minutes.
  3. Layer half each of chicken mixture, tortillas, and half of each cheese in a Pam-sprayed
  4. 11x7x1-1/2 inch baking pan. Repeat procedure with remaining ingredients. Cover with
  5. foil. Bake at 350* for 25 minutes. Uncover and bake additional 5 minutes