Fall Recipe: Mexican Chicken Tamale Casserole

Try out this simple, delish casserole dish the whole family will enjoy!

Mexican Chicken Tamale Casserole

Ingredients:
2 boneless, skinless chicken     
   breasts, cooked and shredded 
2 (10.5oz) cans 98% fat free
   cream of chicken soup
1 1/2 cups fat free plain Greek
   yogurt
1 packet low sodium taco seasoning mix
1 packet ranch dressing mix
2 (10oz) cans RoTel, drained
1 (15oz) can no added salt black beans, rinsed and
   drained
1 (15oz) can pinto beans, rinsed and  
   drained
1 (11oz) can Mexicorn, drained
18 corn tortillas
3 cups 2% shredded cheese (cheddar)

Directions:
Preheat oven to 350 degrees.

Combine cream of chicken soup, Greek yogurt, and seasoning packets. Stir in chicken and remaining ingredients, except the tortillas and cheese.

Lightly spray a 9x13 casserole dish cooking spray.

Layer 6 tortillas in the bottom of the dish. Pour half of the chicken mixture over top. Sprinkle with 1/3 of the cheese. Repeat layers, starting with tortillas, then remaining chicken mixture and 1/3 of cheese. Top with remaining tortillas and sprinkle with last 1/3 of cheese.

Bake for 30 minutes until bubbly and cheese is melted.

Optional: Top finished casserole with chopped tomato, shredded lettuce, avocado, and sliced black olives.

Amber Massey, RD, LD, is a dietitian in the Dallas/Fort Worth area.