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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 423.5
  • Total Fat: 10.3 g
  • Cholesterol: 95.9 mg
  • Sodium: 736.1 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 7.9 g
  • Protein: 32.4 g

View full nutritional breakdown of Texas Layered Salsa Chicken Bake calories by ingredient
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Texas Layered Salsa Chicken Bake

Submitted by: MJ-SHE-BEAST

Introduction

A fairly easy dish to prepare and lower in sodium thanks to a spark recipe for an incredibly flavorful taco/fajita seasoning! You CAN use chicken breasts, but the boneless, skinless thighs give the dish a much moister, juicier flavor. A fairly easy dish to prepare and lower in sodium thanks to a spark recipe for an incredibly flavorful taco/fajita seasoning! You CAN use chicken breasts, but the boneless, skinless thighs give the dish a much moister, juicier flavor.
Number of Servings: 4

Ingredients

    2 TBS Low Sodium Homemade Taco Seasoning - get recipe at : http://www.sparkpeople.com/myspark/recipe_details.asp?nutrition_id=52620333
    1 pound boneless skinless chicken thighs, cut into bite-size pieces
    2 tablespoons KRAFT Light Zesty Italian Dressing
    1 cup canned no-salt-added black beans, rinsed
    1/2 cup frozen corn or canned (rinse)
    2 green onions, chopped
    1 cup salsa
    1/2 cup Mexican Style 2% Milk Finely Shredded Four Cheese or 2% Milk Finely Shredded Cheddar
    2 2/3 cups hot cooked long-grain brown rice

Tips

Do yourself a favor and go to the trouble of making the taco seasoning yourself. You control the heat AND sodium this way. The recipe calls for a salt substitute, but I don't use it and don't miss it at all!


Directions

Heat oven to 375 degrees. Prepare brown rice according to directions.
Add seasoning mix to chicken in medium bowl; toss to evenly coat.
Heat Italin dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until evenly browned. Spoon into 1-1/2-qt. casserole; cover with layers of beans, corn, onions and salsa.
Bake 25 min. Top with cheese; bake 5 min. or until melted. Serve over rice.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MJ-SHE-BEAST.






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