Saturday, October 6, 2012

Southwest Chicken

I love Mexican food, and I like chicken. So, here is another twist from Weight Watchers. The recipe looks really good, but I am going to add more veggies.  in the form of onions, garlic and bell peppers. With the additional veggies you could have 1 1/2 cups as a serving size.

1 lb. (4 cups) shredded rotisserie chicken breast meat, skin and bones removed
4 cups jarred salsa verde
2 cups frozen green beans, thawed and chopped
1 cup canned black beans, drained and rinsed
16 (6-inch) corn tortillas
8 oz shredded low-fat Cheddar cheese


1.Mix the chicken, 3 cups salsa verde, green beans and black beans in a large bowl.

2.Shred or thinly slice the tortillas into 1/2-inch wide strips. Sprinkle a third of these strips into the bottom of a 9 x 13-inch baking dish. Top with half the chicken mixture, spreading it evenly over the baking dish. Sprinkle half the remaining tortilla strips evenly over the chicken, then smooth the rest of the chicken mixture over the top. Sprinkle with the rest of the tortilla strips evenly on top, then smooth the remaining 1 cup salsa verde over the casserole, and finally add the cheese, again evenly across the baking dish. Cover with aluminum foil. The casserole can be stored in the refrigerator for 2 days or frozen for up to 4 months.

3.Preheat the oven to 350°F.

4.Bake the casserole, covered, 20 minutes if refrigerated, 30 minutes if frozen. Uncover and continue baking until bubbling and browned, 30 more minutes if refrigerated, 40 more minutes (or a bit longer) if frozen. Cool on a wire rack for 10 minutes, then divide into 8 servings.

Serving size: 1 1/3 cups.

from Makes 8 servings
POINTS® value
4 per servingIngredients

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