Tuesday, November 19, 2013

Fall Recipe: Mexican Chicken Tamale Casserole

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

Mexican Chicken Tamale Casserole

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
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
1 (15oz) can pinto beans, rinsed and  
1 (11oz) can Mexicorn, drained
18 corn tortillas
3 cups 2% shredded cheese (cheddar)

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.

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