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Nutritional Info
  • 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

View full nutritional breakdown of Chicken Salsa Verde Bake calories by ingredient
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Chicken Salsa Verde Bake

Submitted by: KINI08

Introduction

Rachel 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
Number of Servings: 6

Ingredients

    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

Directions

Preheat oven to 425; cut chicken breasts into 4ths or 8ths and bake for 15-20 minutes. When done, shred chicken with a fork.

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.






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