Healthier Mexican Chicken Casserole Recipe

Ingredients for Healthier Mexican Chicken Casserole

• Boneless Skinless Chicken Breast
• Garlic Cloves
• Extra Virgin Olive Oil
• Red Onion
• Red Bell Pepper
• Diced Tomato
• Cumin
• Chili Powder
• Diced Green Chilies
• Low Sodium Chicken Broth
• Whole Wheat Tortillas
• Shredded Cheddar Cheese

How to Make Healthier Mexican Chicken Casserole

1. Preheat oven to 350°F (175°C).
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces, and 2 cloves minced garlic. Sauté for 2-3 minutes, until chicken is lightly browned.
3. Add 1 medium onion, chopped; 1 bell pepper (any color), chopped; 1 (14.5 ounce) can diced tomatoes, undrained; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon oregano; and a pinch of salt and pepper. Cook until vegetables are tender, about 5-7 minutes.
4. Stir in 1 cup low-sodium chicken broth and 1 (4 ounce) can diced green chiles (or 1-2 fresh jalapeños, minced, to taste).
5. Bring to a simmer and cook until most of the liquid has evaporated, about 5 minutes.
6. Lightly coat an 8x8-inch glass baking dish with cooking spray.
7. Place 2 corn tortillas (6-inch) in the bottom of the dish.
8. Spread half of the chicken mixture evenly over the tortillas.
9. Sprinkle with 1 cup shredded Mexican cheese blend.
10. Top with remaining tortillas, the rest of the chicken mixture, and the remaining cheese.
11. Bake for 15-20 minutes, or until cheese is melted and lightly browned.
12. Let cool slightly before cutting into 4-6 servings.