Lite Mexican Chicken Casserole

By nekmor

Low Calorie and VERY tasty

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
• 1 1/2 cups Frozen Corn, thawed
• 1 pkg Taco Seasoning (1/4 cup +/-)
• 1 TBS Ground Cumin
• 1/2 tsp Salt
• 1 19 oz can Mild Red Enchalida Sauce
• 1 1/2 cup reduced fat Shredded Cheddar Cheese

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

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.