Wednesday, September 4, 2013

Fiesta Chicken Casserole

I love spicy and this one will warm you up from the inside out. No spice wimps are allowed to try this one, i.e., no cry babies. This version is lower in fat, but big in taste. It's a double win when spice and low fat come together so deliciously. The cool fall days will soon be here for you to enjoy this one.

Fiesta Chicken Casserole 
  • About 4 cups leftover diced chicken
  • 1 4 oz. can diced green chiles
  • 1 16 oz. can black beans, drained & rinsed
  • 1 14.5 oz. can salsa style fire roasted diced tomatoes
  • 1/2 cup hot salsa
  • 1 Tbsp. Chili powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. ground chipotle powder
  • 1/2 tsp. cumin
  • 8 flour tortillas, 6 inch size
  • cooking spray
  • 1 2.25 oz. can sliced black olives, drained
  • 1 jar sliced pickled jalapenos, only using desired amount
  • Sargento 4 cheese Mexican reduced fat cheese, 8 oz.
  • Utz baked Tostitos, 2 cups crushed
Preheat oven to 350 degrees. Spray a large nonstick skillet with cooking spray and add first 11 ingredients. Simmer over medium heat for about 5-10 minutes. Meanwhile spray a 9x13 inch Pyrex dish with cooking spray, then evenly cover bottom and side with tortillas, overlapping slightly.

After simmering the chicken mixture, spread evenly over tortillas. Top mixture in following order: crushed Tostitos, cheese, olives and jalapenos. Bake at 350 degrees for 35 minutes. Enjoy!


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