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Save 30 calories and 5g of fat, including 3 g sat fat by preparing with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese and added 1/2 cup tomatoes and 2 cups lettuce for topping.
Top with chopped tomatoes, shredded lettuce and chopped fresh cilantro just before serving.
Substitute 1 drained 15-oz. can kidney beans for the corn.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It's a good starter recipe. I couldn't make this as written as we don't ******at, so I subbed the chicken for 1 1/2 cups cooked black beans and 1/2 lb. sliced baby bella mushrooms. I also subbed the bell pepper for a poblano, the salsa and sour ***** for homemade enchilada sauce and added 1/2 cup of chopped walnuts to the veggie mix.
I made this a few nights ago and it was a hit. I used flour tortillas as it was what I had on hand. They came out a little gooey but not bad. Will definitely make again with corn tortillas next time.
Substituted red bell peppers and pablano peppers for green bell peppers. Substituted Rotel mild green chiles and tomatoes for salsa. Mixed sour cream into chicken mixture instead of spreading on top of chicken mixture. Half of this recipe fits perfectly into a 11X7 casserole dish. It's very moist and yummy. This is one of the easiest recipes for this type of Mexican Casserole that I've found.