Creamy and a little bit spicy Mexican casserole
4 chicken breasts boiled and shredded
½ white onion chopped
1 cup of bell peppers chopped (any color or combo of colors)
1 can of white corn
Corn tostadas
2 Philadelphia cream cheese (8 oz.) Chipotle flavored
2 cups of salsa
2 cups of shredded Mexican cheese (saved ½ cup for sprinkling in middle and top)
Boil chicken breast for 10 minutes. Remove and shred with forks or place in kitchen mixer with white paddle attachment and place on stir till shredded.
1. Preheat oven to 400 degrees
2. Chop onion and warm up in skillet (just to take edge of- stop before turning clear)
3. Add peppers and corn and mix
4. Remove from heat and place in bowl add cream cheese and mix (this will melt your cream cheese) then add chicken, 1 ½ cheese and salsa then mix.
5. Take 9x13 glass baking dish and lay corn tostadas down in flat layer. Then spread ½ of mixture on top, sprinkle cheese, lay down another corn tostada layer, spread the rest of the mixture on top then sprinkle remaining cheese on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 209 | ||
Calories from Fat: 133 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 46.2mg | 14 % | |
Sodium 786.4mg | 27 % | |
Potassium 353.3mg | 9 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 6g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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