Green Chile Chicken Casserole
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounce |
refried beans
|
|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | package |
taco seasoning mix
|
*
|
| 1 ½ | cups |
green chile sauce
|
* |
| 1 | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
refried beans
|
|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | package |
taco seasoning mix
|
*
|
| 355 | ml |
green chile sauce
|
* |
| 237 | ml |
monterey jack cheese
shredded |
|
Directions
Heat oven to 375℉ (190℃).
Spray 13 x 9-inch baking dish with Pam.
Spread refried beans in bottom of baking dish.
Place chicken and taco seasoning mix in large plastic bag.
Shake to coat.
Arrange chicken breasts on top of refried beans.
In small bowl, combine enchilada sauce and cheese; mix well.
Spoon over chicken.
Bake for 35 to 40 minutes or until chicken is no longer pink and juices run clear.
