Tex-Mex Chicken Casserole

Tex-Mex Chicken Casserole (in Baking Dish)

PREP 5 MIN COOK 45 MIN SERVES 6

Nonstick cooking spray

12 oz chicken breast strips for stir frying

2 garlic cloves, 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 (10oz) box frozen chopped spinach, thawed and squeezed dry

1 1/2 cups salsa

4 (6 inch) corn tortillas, coarsely torn

3/4 cup reduced fat Monterey Jack cheese, shredded

1/2 cup cherry tomatoes, chopped (optional)

1/2 of an avocado, pitted, peeled, and chopped (optional)

Fresh cilantro leaves (optional)

1. Preheat oven to 350'F. Coat an unheated large nontick skillet with cooking spray. Preheat skillet over medium high heat. In a medium bowl, toss together chicken, garlic and chili powder. Add to hot skillet. Cook 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Remove chicken from skillet; set aside.

2. Pour oil into hot skillet. Add onion and bell peppers. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.

3. Coat a 2 quart baking dish with cooking spray. Spread about 1/2 cup of the salsa into the bottom of the baking 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 top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.

4. Bake covered, 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado and/or fresh cilantro.

PER SERVING: (1/6 OF RECIPE) 196 CAL, 15 G FAT, 4 G FIB, 20 G PROT

PointsPlus Value: 5

Well this was different, and good. :-)

A few minor comments/suggestions: I didn't add the tomatoes, avocado and cilantro since these were all optional (and I also didn't have this on-hand at this very moment).

I also, the next time, would tear the tortillas into smaller pieces. I had torn them up, but I guess they were still a little too big (I had torn them up to the side of the palm of my hand) and so several of them overlapped eachother and so when they baked they stuck together and so when eating this layer, it was at some parts thicker then what I would have liked.

Tex-Mex Chicken Casserole serving in bowl