Chicken Taco Casserole


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 199.6
  • Total Fat: 6.1 g
  • Cholesterol: 42.9 mg
  • Sodium: 455.6 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 20.2 g

View full nutritional breakdown of Chicken Taco Casserole calories by ingredient
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Number of Servings: 6

Ingredients

    12 oz boneless, skinless chicken breast, cut into strips
    2 Tbsp minced garlic
    1 tsp chili powder
    2 tsp olive oil
    1 medium onion, halved and thinly sliced
    1 medium red or green sweet pepper, seeded and chopped
    1 10oz package frozen chopped spinach, thawed and squeezed dry
    1-1/2 cups salsa
    4 6-inch corn tortillas, coarsely torn
    3/4 cup reduced-fat sargento mexican cheese blend

Directions

Preheat oven to 350F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl, toss together chicken, garlic, and chili powder. Add to hot skillet. Cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Remove chicken from skillet; set aside.

Pour oil into hot skillet. Add onion and sweet pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.

Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa into the bottom of the baking dish. Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.

Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user SLJGEMINI75.

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Member Ratings For This Recipe


  • Very Good
    I had a hankering for chicken taco casserole and found this recipe. My family really enjoyed it and said how they would eat it again. Really good! - 6/15/10

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