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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 180.7
  • Total Fat: 5.3 g
  • Cholesterol: 41.5 mg
  • Sodium: 695.7 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 19.5 g

View full nutritional breakdown of Mexican Chicken Bake calories by ingredient
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Mexican Chicken Bake

Submitted by: GOLDIE972

Introduction

This recipe is something my daughter created while she was working an unpaid internship and money was tight. It freezes well also and uses only one dish This recipe is something my daughter created while she was working an unpaid internship and money was tight. It freezes well also and uses only one dish
Number of Servings: 8

Ingredients

    Approximately 1 lb. boneless, skinless chicken (breast or thighs) cut in bite size pieces
    1 onion coarsely chopped
    sliced fresh mushrooms
    1 can cream of chicken soup
    1 can black beans (rinsed and drained)
    1 can Rotel tomatoes (undrained)
    garlic, cumin, chili powder and cayenne or red pepper flakes to taste
    frozen spinach (handful or so for color)
    Fresh spinach

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Directions

Chop onion and slice musrooms and place in 12x9 baking dish. Cut chicken into bite size pieces and place in dish. Stir in undiluted soup, spices, and tomatoes. Bake at 350 for 30 minutes. Remove from oven, add beans, frozen spinach (for color) and stir in grated or sliced cheddar cheese. Bake an additional 30 minutes or until chicken is cooked through.
Place a handful of fresh, raw spinach in the bottom of a bowl and spoon chicken mixture over top to serve. The heat from the chicken will wilt the fresh spinach. This is great reheated. You could also add some cooked rice or serve with tortillas.

Number of Servings: 8

Recipe submitted by SparkPeople user GOLDIE972.






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