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Mexican Chicken Casserole
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Poultry
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Serves: 4
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1. Pre heat oven to 180˚C
2. Slice chicken and brown in a non stick pan.
3. Combine, beans, drained corn and diced capsicum in ovenproof dish.
4. Add chicken and pour salsa over the top and a dollop of sour cream (optional).
Sprinkle with grated cheese.
Bake at 180 C for 15 minutes or until golden.
Serve with tortilla strips.
Tortilla Strips
1. Slice 2 raw tortillas into 2-3cm wide strips and spray with olive oil.
2. Bake in oven for 5-7 minutes until golden and crisp.
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| Salsa | | 1 |
| Red Capsicum | | 0.5 |
| Chicken Thigh Fillets | | 800 |
| Red Kidney Beans | | 420 |
| Corn Kernels | | 270 |
| Mozzarella Cheese | | 150 |
| Sour Cream | | 4 |
| Tortilla | | 2 |
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| NUTRITION INFORMATION |
| Serving size: * |
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Average Quantity per Serving |
Average Quantity per 100g |
| Energy |
* |
* |
| Protein |
* |
* |
| Fat, Total |
* |
* |
| - Saturated |
* |
* |
| Carbohydrate |
* |
* |
| - Sugars |
* |
* |
| Sodium |
* |
* |
* Available for subscribers only
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