- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 365.5
- Total Fat: 2.1 g
- Cholesterol: 32.8 mg
- Sodium: 1,776.3 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 12.7 g
- Protein: 38.4 g
Chicken Salsa Verde BakeSubmitted by: KINI08
IntroductionRachel Ray recipe given to me by a friend; modified to improve nutrition, lower sodium, fat and calories Rachel Ray recipe given to me by a friend; modified to improve nutrition, lower sodium, fat and calories
1 large boneless skinless Chicken Breast
2 cans dark red kidney beans, rinsed/drained
1 (10oz) can Tomatoes w/ green chilies,
1 (4 oz) can Green Chilies; undrained
1 (16 oz) jar La Victoria Green Chile Salsa
6 Corn Tortillas; diced
3 cups Kraft Free Shredded Cheddar Cheese,
1 Onions, chopped
Turn oven heat down to 375. In a large bowl, combine shredded chicken, salsa, tomatoes, peppers, kidney beans, and onions.
Spray a 9x13" baking dish. Scatter 1 cup of chopped tortillas on the bottom, and top with half the chicken mixture and then some of the cheese. Repeat the layers and cover with remaining tortilla pieces.
Bake until cheese is bubbly (about 30 minutes).
Served on a bed of lettuce/salad veggies, this will serve 6-8 servings. (Stats are for 6 servings)
Serve up with light sour cream and your favorite hot sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user KINI08.