A skinny Mexican chicken casserole dish that tastes great!

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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 9x13-inch casserole
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.

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  • 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

274 calories; protein 31.1g; carbohydrates 22.4g; fat 6.7g; cholesterol 69.4mg; sodium 893.7mg. Full Nutrition
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