Chicken Tostada Casserole with Spicy Corn Relish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb. Chicken breast, poached4 oz Charras corn tostadas (or corn tortillas)2 cans La Victoria Enchilada Sauce1 c Onion, chopped1/2 cup Red Bell Pepper, Chopped (1 T reserved for relish) 2 cans black beans with 2 Tablespoons reserved for relish2 cups Kraft Shredded 2% Mexican Four Cheese blend-----------------Corn Relish1 Tsp. Fat Free Sour Cream2 Tsp. reserved Black Beans1 Tsp Cilantro1 Tsp. Chopped Red Bell Pepper1 c Yellow Sweet Corn kernels1 Tsp. Hellmann's , Light MayonnaiseServe with remaining Sour Cream and Salsa if desired.
Combine Shredded poached chicken, red pepper, onions, and 1can of the enchilada sauce. Place 1/2 the tostadas in the bottom of a large iron skillet. Break if needed to make them fit without too much overlap. Layer the chicken mixture, beans, and 1 cup of cheese. Top with remainder of tostadas. Cover with remaining enchilada sauce and cheese. Bake at 350 until heated through. (35 minutes - longer if refrigerated or ingredients are chilled)
Serve with corn relish, remaining sour cream and salsa of your choice.
Serves 8. Relish and sour cream included in calorie count. Salsa is not.
Number of Servings: 8
Recipe submitted by SparkPeople user SLCCOLE.
Serve with corn relish, remaining sour cream and salsa of your choice.
Serves 8. Relish and sour cream included in calorie count. Salsa is not.
Number of Servings: 8
Recipe submitted by SparkPeople user SLCCOLE.
Nutritional Info Amount Per Serving
- Calories: 285.2
- Total Fat: 9.0 g
- Cholesterol: 52.9 mg
- Sodium: 888.1 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 3.8 g
- Protein: 24.5 g
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