1 can (15-16 oz) no-salt-added whole kernel corn, drained
1 can (15-oz) black beans, rinsed and drained
1 cup salsa verde
1/2 tsp ground cumin
1/2 tsp ground coriander
1 pkg (22-oz) grilled and fajita ready chicken breast strips
1 cup shredded Mexican-blend cheese
1/3 cup crushed baked tortilla chips, optional
Preheat oven to 350 degrees.
Lightly spray a 2-quart casserole dish with cooking spray.
Combine the corn, beans, salsa, spices, chicken and 3/4 cup of the cheese; transfer to the prepared casserole dish.
Bake at 350 degrees 30 minutes or until bubbly. Sprinkle the remaining cheese over the top of the casserole and bake another 5 minutes.
Remove from oven and sprinkle with the chips, if using. Omit the chips if you have serious blood sugar problems.
1 cup salsa verde
1/2 tsp ground cumin
1/2 tsp ground coriander
1 pkg (22-oz) grilled and fajita ready chicken breast strips
1 cup shredded Mexican-blend cheese
1/3 cup crushed baked tortilla chips, optional
Preheat oven to 350 degrees.
Lightly spray a 2-quart casserole dish with cooking spray.
Combine the corn, beans, salsa, spices, chicken and 3/4 cup of the cheese; transfer to the prepared casserole dish.
Bake at 350 degrees 30 minutes or until bubbly. Sprinkle the remaining cheese over the top of the casserole and bake another 5 minutes.
Remove from oven and sprinkle with the chips, if using. Omit the chips if you have serious blood sugar problems.
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