Mexican Casserole
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Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories319.6 kcal (16%)
Total Fat15.3 g (22%)
Carbs24.9 g (10%)
Sugars3.4 g (4%)
Protein21 g (42%)
Sodium798.6 mg (40%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 425F. Spray/grease a casserole dish (I use a 10” diameter dish with a lid).
Step 2
Cook your chicken, onion, bell pepper and spinach/kale on the stove in your oil. Stir frequently until cooked, about 10 minutes. Add in your salsa and cook for another 2-3 minutes.
Step 3
To layer the casserole, set chips in the bottom and gently crush so that they are still in about 1 inch pieces, not powder. Next, layer half of each: chicken mixture, black beans, Rotels (with the liquid), chicken and rice soup (without the liquid). Repeat the layering again with the second half of the ingredients. Top with cheese.
Step 4
Cover with lid or foil and bake for 25-30 minutes or until bubbling on the sides.
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