Lite Mexican Chicken Casserole

Low Calorie and VERY tasty

Lite Mexican Chicken Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    TBS EVOO

  • 1

    Medium Onion diced

  • 1

    Medium Zucchini grated

  • 1

    15 oz can Black Beans (seasoned if available) drained

  • 1

    14 oz can Diced Tomatoes, drained

  • cups Frozen Corn, thawed

  • 1

    pkg Taco Seasoning (¼ cup +/-)

  • 1

    TBS Ground Cumin

  • ½

    tsp Salt

  • 1

    19 oz can Mild Red Enchalida Sauce

  • cup reduced fat Shredded Cheddar Cheese

Directions

preheat oven to 400f lightly coat 9x13 baking pan with cooking spray heat oil over medium heat brown and shred chicken and add diced onion, stir until translucent add zucchini, beans, tomatoes, corn and all spices. cook until vegetables are heated through scatter 1/2 the tortillas on bottom of pan, cover with 1/2 the meat and veggie mixture, 1/2 the sauce and 1/2 the cheese REPEAT for 2nd layer. Cover with foil and bake for 15 minutes. remove foil and bake until bubbling around the edges and cheese is melted (10 minutes +/-) let set for 5 minutes before serving.


Nutrition

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