- 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
Texas Layered Salsa Chicken BakeSubmitted by: MJ-SHE-BEAST
IntroductionA 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.
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
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!
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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.