Skinny Mexican Chicken Casserole Recipes

SKINNY MEXICAN CHICKEN CASSEROLE

Skinny Mexican Chicken Casserole image

A skinny Mexican chicken casserole dish that tastes great!

Provided by M. Jahn

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 12

Number Of Ingredients 9

Ingredients

cooking spray
2 pounds skinless, boneless chicken breasts
2 (15 ounce) cans black beans, rinsed and drained
3 cups fat-free sour cream
2 cups shredded reduced-fat Mexican blend cheese, divided
1 (8 ounce) can chopped green chilies
2 teaspoons ground cumin
½ teaspoon ground black pepper
1 cup salsa

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
Place chicken in a medium saucepan. Fill with enough water to just cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and let cool 10 minutes.
Cut cooled chicken into 1-inch pieces. Transfer to a large bowl. Add beans, sour cream, 1 cup Mexican cheese, chilies, cumin, and black pepper and mix well. Pour into the prepared casserole dish. Sprinkle with remaining cup of Mexican cheese.
Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Let stand for 5 minutes before serving. Serve with salsa on the side.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 22.4 g, Cholesterol 69.4 mg, Fat 6.7 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 2.7 g, Sodium 893.7 mg, Sugar 7.2 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.

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