Mexican Chicken Casserole

  • Servings: 6


1 lb. boneless, skinless chicken breast
1 tbsp. safflower or canola oil
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup freshly grated sharp cheddar cheese
1/2 cup freshly grated Monterrey Jack or Pepper Jack cheese
15 oz. can black beans, rinsed and drained
14.5 oz. can diced tomatoes, drained, or 1 large tomato, seeded and chopped
4 oz. can chopped green chilies
1 cup fresh or frozen corn (no need to thaw)
1 packet (about 1 oz.) taco seasoning (see recipe notes)
1/2 tsp. salt, or to taste
1 cup low-fat sour cream
3 (8-inch) flour tortillas or corn tortillas


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