Using a store-bought rotisserie chicken for this spicy Mexican Chicken Bake will help save time. The chicken filling is sandwiched between two corn tortillas, topped with tomatoes, cilantro and reduced fat cheese, and baked until the cheese is melted. Serve it for lunch with a green salad or for dinner with rice and beans.
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4
1 tbsp canola oil
1/2 red onion, sliced
1/2 yellow or red pepper, cut into strips
1 jalapeno pepper, de-seeded and finely chopped
1 tbsp cumin
1 14.5-ounce can recipe-ready Mexican style tomatoes (reserve 1/4 cup)
1 1/2 cups shredded cooked white-meat chicken
2 6-inch corn tortillas
2 tbsp chopped cilantro
1/2 cup reduced fat shredded Jack cheese
Preheat oven to 350 degrees. Heat oil in a large nonstick skillet. Saut? onion, pepper strips and jalapeno for 3-4 minutes. Sprinkle cumin and stir well. Add tomatoes, except 1/4 cup, and simmer for 5 minutes. Add shredded chicken and cook for 2 minutes.
Spray a 9-inch pie dish with nonstick cooking spray. Place one tortilla on the bottom. Spoon the chicken mixture on top. Cover with other tortilla. Spoon remaining tomatoes over top, followed by cilantro and cheese. Bake for 15-20 minutes. Cut into wedges and serve with beans and rice or a green salad.
Per Serving: Calories 207, Calories from Fat 66, Total Fat 7.3g (sat 2.2g), Cholesterol 43mg, Sodium 292mg, Carbohydrate 16g, Fiber 6.4g, Protein 19.3g .
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