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Cheesy Mexican Chicken Casserole in a baking dish.
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Mexican Chicken Casserole

A protein and veggie-packed one-dish Weight Watchers meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Mexican Chicken Casserole
Servings: 6

Ingredients

  • 3 cups shredded rotisserie chicken breast fat-free, redcut into cubes (450 g)
  • 1 medium onion finely chopped (1 cup, 150 g)
  • 1 red bell pepper diced (1 cup, 150 g)
  • 1 can of crushed tomatoes 15 oz, 425 g
  • 1 can of black beans drained and rinsed (15 oz, 425 g)
  • 1 can of corn kernels drained (12 oz, 211 g)
  • 1 packet of cream of chicken soup mix diluted in 1 ½ cups of water (360 ml)
  • 1 cup of queso fresco or cottage cheese low fat (240 g)
  • 1 cup of skim milk 240 ml
  • ½ cup of tortilla chips crushed (30 g) (optional)
  • 2 tablespoons fresh cilantro chopped (8 g)
  • 1 teaspoon of olive oil 5 ml
  • Salt and pepper to taste

Instructions

  • Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with the teaspoon of olive oil.
  • Layer the corn: Spread the drained corn kernels evenly across the bottom of the baking dish to form the first layer.
  • Sauté the vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and crushed tomatoes. Sauté for 5-7 minutes until softened and fragrant.
  • Prepare the soup mixture: In a bowl, dilute the cream of chicken soup mix in 1 cup of skim milk. Stir until smooth.
  • Combine with chicken and beans: In a large bowl, mix the sautéed vegetables with the cubed chicken and black beans. Season with salt and pepper, and combine everything well.
  • Assemble the casserole: Layer the chicken and vegetable mixture evenly over the corn in the baking dish. Pour the diluted soup mixture evenly over the top, then sprinkle the crumbled queso fresco or cottage cheese as the final layer.
  • Bake: Place the dish in the oven and bake for 25-30 minutes, or until bubbly and lightly browned on top.
  • Garnish and serve: Once baked, sprinkle fresh cilantro on top. Let the casserole cool slightly before serving. For an optional crunch, top with crushed tortilla chips before serving.

Notes

Just 2 Weight Watchers Points per serving. 

Nutrition

Serving: 426g | Calories: 280kcal | Carbohydrates: 36g | Protein: 24g | Fat: 5.6g | Saturated Fat: 2.1g | Cholesterol: 32mg | Sodium: 2014mg | Potassium: 694mg | Fiber: 7.7g | Sugar: 8.5g | Calcium: 131mg | Iron: 2.9mg