This fantastic Mexican layered casserole is both hearty and healthy! It’s loaded with lean protein from the chicken, reduced-fat cottage cheese and fat free.
Yield :
- Makes 6 servings (each serving, 1 slice)
- for 1 slice (⅙ of recipe)
- Smartpoints : 7
Ingredients :
- 1½ cup reduced-fat cottage cheese
- 1 cup cooked white meat chicken, chopped
- ⅓ cup fresh or frozen corn, thawed
- ¼ cup (½ can) Ortega diced green chilies
- ⅔ cup pasta or marinara sauce (from a jar) such as Classico or Prego
- 6 corn tortillas, cut each into four pieces
- 1 (8oz) can fat-free re-fried beans
- ⅔ cup salsa (I like Pace Medium Chunky Salsa)
- ¼ cup reduced-fat cheddar cheese
Preparation :
- 1. Preheat oven to 350 degrees. Coat a 9” square pan with cooking spray.
- 2. In a large bowl, combine cottage cheese, chicken, corn and green chilies.
- 3. Spread pasta sauce on bottom of pan.
- 4. Arrange 2 tortillas (8 pieces) on top of pasta sauce
- 5. Remove the beans from can, place in a small bowl and soften in the microwave for easy spreading. Spread the re-fried beans evenly on the tortillas.
- 6. Arrange 2 more tortillas (8 pieces) over beans.
- 7. Spread cheese mixture evenly over the tortillas.
- 8. Cover pan with foil and bake for 30 minutes.
- 9. Remove from oven and place the last cut tortillas on top of casserole.
- 10. Spread the salsa evenly over tortillas. Sprinkle cheddar cheese evenly on top.
- 11. Cover casserole and bake 15 minutes longer. Cool slightly and cut into 6 slices.
Nutritional Info :
- Makes 6 servings (each serving, 1 slice)
- for 1 slice (⅙ of recipe)
- 239 calories
- 3g fat
- 27g protein
- 31g carbs
- 4g fiber
- 630mg sodium
- 4g sugar
- SmartPoints value : 7
