Monday, December 5, 2011

Tex-Mex Chicken Casserole

Whether you’re preparing for a fiesta or simply a quite dinner for two, here’s a festive dish that is certain to be a big hit.  And, the WW PointsPlus value is so low you won’t have to feel bad having an extra helping.

From our kitchen to yours.  Enjoy the adventure.


Tex-Mex Chicken Casserole
12 oz Chicken Breast, cut into strips for stir frying

4 cloves of Garlic, minced

1 tsp Chili Powder

2 tsp Canola Oil

1 medium Onion, halved and thinly sliced

1 medium Red or Green Bell Pepper, seeded and chopped

1 box (10 0z) Spinach, frozen and chopped, thawed and squeezed dry

1 ½ cups Salsa, mild

4 (6 inch) corn tortillas, coarsely torn

¾ cup Monterey Jack cheese, reduced fat, shredded

¼ tsp Red Pepper flakes, dried


Preheat oven to 350°F.  Coat a large, unheated non-stick skillet with cooking spray. Preheat skillet over medium-high heat.  In a medium bowl, combine Chicken, Garlic, and Chili Powder.  Add to skillet. Cook 4 to 6 minutes, until Chicken is no longer pink, stirring frequently. Remove Chicken from skillet and set aside.

Pour Oil into hot skillet.  Add Onion and Bell Pepper. Cook over medium heat for about 5 minutes, until tender, stirring occasionally. Stir in Spinach.

Coat a 2 quart square baking dish with cooking spray.  Spread about ½ cup of Salsa into the bottom of the dish.  Top with half of the Tortilla pieces, half of the Chicken mixture, and half of the vegetable mixture.  Pour half of the remaining Salsa over the vegetables and cover with half of the cheese.  Repeat previous step without adding any of the remaining cheese.

Bake, covered, 30 – 35 minutes, until heated through. Sprinkle with the remaining cheese.  Let stand about 5 minutes before serving.

Yields 6 servings. PointsPlus value per serving is 5. Prep time is 20 minutes. Cooking time is 30 – 35 minutes. Level of difficulty is  

Photo by Barry Baruh

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