Name: Skinny Mexican Chicken Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Cooking spray -; Skinless, boneless chicken breasts - 2 pounds; Black beans, rinsed and drained - 2 (15 ounce) cans; Fat-free sour cream - 3 cups; Shredded reduced-fat Mexican blend cheese, divided - 2 cups; Chopped green chilies - 1 (8 ounce) can; Ground cumin - 2 teaspoons; Ground black pepper - ½ teaspoon; Salsa - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Skinny Mexican Chicken Casserole

1. Cooking spray -

2. Skinless, boneless chicken breasts - 2 pounds

3. Black beans, rinsed and drained - 2 (15 ounce) cans

4. Fat-free sour cream - 3 cups

5. Shredded reduced-fat Mexican blend cheese, divided - 2 cups

6. Chopped green chilies - 1 (8 ounce) can

7. Ground cumin - 2 teaspoons

8. Ground black pepper - ½ teaspoon

9. Salsa - 1 cup

How to cook deliciously - Skinny Mexican Chicken Casserole

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.

2. Stage

Place chicken in a medium saucepan. Fill with enough water to just cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and let cool 10 minutes.

3. Stage

Cut cooled chicken into 1-inch pieces. Transfer to a large bowl. Add beans, sour cream, 1 cup Mexican cheese, chilies, cumin, and black pepper and mix well. Pour into the prepared casserole dish. Sprinkle with remaining cup of Mexican cheese.

4. Stage

Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Let stand for 5 minutes before serving. Serve with salsa on the side.