1. Food & Drink

Discuss in my forum

Low Fat Mexican Chicken Bake

User Rating 5 Star Rating (1 Review) Write a review

By , About.com Guide

Mexican Chicken Bake
Using a store-bought rotisserie chicken for this spicy Mexican Chicken Bake will help save time. The chicken filling is sandwiched between two corn tortillas, topped with tomatoes, cilantro and reduced fat cheese, and baked until the cheese is melted. Serve it for lunch with a green salad or for dinner with rice and beans

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

  • 1 tbsp canola oil
  • 1/2 red onion, sliced
  • 1/2 yellow or red pepper, cut into strips
  • 1 jalapeno pepper, deseeded and finely chopped
  • 1 tbsp cumin
  • 1 14.5-ounce can recipe-ready Mexican style tomatoes (reserve 1/4 cup)
  • 1 1/2 cups shredded cooked white-meat chicken
  • 2 6-inch corn tortillas
  • 2 tbsp chopped cilantro
  • 1/2 cup reduced fat shredded Jack cheese

Preparation:

Prehat oven to 350 degrees. Heat oil in a large nonstick skillet. Sauté onion, pepper strips and jalapeno for 3-4 minutes. Sprinkle cumin and stir well. Add tomatoes, except 1/4 cup, and simmer for 5 minutes. Add shredded chicken and cook for 2 minutes.

Spray a 9-inch pie dish with nonstick cooking spray. Place one tortilla on the bottom. Spoon the chicken mixture on top. Cover with other tortilla. Spoon remaining tomatoes over top, followed by cilantro and cheese. Bake for 15-20 minutes.

Cut into wedges and serve with beans and rice or a green salad.

Serves 4.

Per Serving: Calories 207, Calories from Fat 66, Total Fat 7.3g (sat 2.2g), Cholesterol 43mg, Sodium 292mg, Carbohydrate 16g, Fiber 6.4g, Protein 19.3g

User Reviews

 5 out of 5
Surprisingly delicious!, Member skempy

About 1/4 of the rotisserie chicken dh brought home tonight was for our kids; I was left to deal w/the rest . I am sick of plain rotisserie chicken and dh was late, so I was in a big hurry to come up with something super-fast, easy and a bit *different*. Ordinarily, I just throw my favorite things together ,but I'm tired of the same flavors, so after a quick search I found this jewel. I like to play with recipes (if I use them at all), but I didn't have much time, so here are my modifications: I used 1/2 green pepper since that's what I had. I used @ 2/3 of a red onion, sprinkled the chicken lightly w/Goya Adobo seasoning, a dash of garlic powder and a dash of Mexican seasoning blend. Didn't have ""Mexican -style tomatoes"" so I used a can of Ro-Tel - didn't worry @ the smaller size. Also, I had small (taco-size) corn tortillas, so I used 3 on top and 3 on top. For the cheese I used 1/4 c. fat-free cheddar, 1/4 c. reg. cheddar and 1/4 c. Mexican queso (smooth melt) cheese.Before serving, I topped w/a blob of FF sour cream. YUM!

Write a review

16 out of 16 people found this helpful.
Was this review helpful to you? Yes | No

©2012 About.com. All rights reserved.

A part of The New York Times Company.