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Mexican Chicken Casserole

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Mexican Chicken Casserole

Have you ever had one of those terrible days that just won’t end? Yesterday started with the wonderful surprise that my beloved coffee machine wasn’t working. After much futzing around and ultimately going through the 5 stages of grief for my dead coffee machine, I plopped down in my office chair to try to get some work done. This was followed by a giant cracking noise. At first, I tried to ignore the sound, hoping it wasn’t a big deal. Then, almost comically, I leaned back in the chair and the ENTIRE back fell off along with half of an arm. Thankfully, I was able to borrow my boyfriend’s chair for the rest of the day but things didn’t really improve after that. I was waiting for the maintenance guy and the UPS guy and neither showed up. Add to that some annoying tech issues with my business and not feeling particularly inspired (or even awake) enough to finish a project and you have the recipe for very bad, no good, pretty terrible day.

Mexican Chicken Casserole

On days like this I dread making dinner. In fact, I’d normally just give up and go my favorite Mexican restaurant to drown my bad day in a margarita. But Brandon and I have been exercising and trying to eat better so we didn’t want to undo all of our progress. Instead, I pulled out my go-to recipe for bad days. It’s cheesy and satisfying but also fairly healthy (at least compared to an actual Mexican restaurant).

This was originally a Weight Watchers recipe but I don’t recommend making their version because it is just about the blandest casserole you will ever eat. This is my version which I’ve developed over several years, adding more vegetables, more cheese and lots more spice. The filling is a mixture of shredded chicken, vegetables, spices, two kinds of cheese and sour cream which is all layered between tortillas. The whole thing is topped with more cheese and baked until it’s melted on top and crispy around the edges.

Mexican Chicken Casserole

This recipe can be thrown together in a few minutes and you can even cook the chicken a day or two before to save even more time. It’s full of things that you most likely already have in your pantry, fridge and freezer. The vegetables are canned or frozen, but you can easily replace them with fresh versions. I frequently use fresh corn and tomatoes in the summer when they’re in season.

This version is not as low fat as the original, but it tastes a lot better and that’s what matters most to me. If you’re looking for something easy and satisfying after a long day, this recipe will help you end the day on a high note.


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