The Everything Healthy Casserole Cookbook by Kristen Widican

Author:Kristen Widican [Widican, Kris]
Language: eng
Format: epub
ISBN: 978-1-4405-3000-5
Publisher: F+W Media
Published: 2011-09-15T00:00:00+00:00

Per Serving Calories: 362 | Fat: 14g | Protein: 43g | Sodium: 803mg | Fiber: 1.6g | Carbohydrates: 16g | Sugar: 2.8g

Tex-Mex Chicken Casserole

To keep this truly a one-pot dish, everything could be stirred into and baked in the Dutch oven, but it is much prettier if this casserole is baked in a casserole dish.

INGREDIENTS | SERVES 8–10

2 pounds boneless, skinless chicken breasts, cubed

2½ cups low-sodium chicken broth

½ cup dry white wine

¼ cup coarsely chopped fresh cilantro leaves

1½ tablespoons fresh lime juice

2 garlic cloves, smashed

1 teaspoon black peppercorns

¼ teaspoon dried Mexican oregano

2 bay leaves

3 tablespoons butter

1 pound white button mushrooms, cleaned and sliced

¼ teaspoon salt

¼ teaspoon pepper

4 tablespoons all-purpose flour

1½ cups fat-free milk

12 cups baked tortilla chips

2 large yellow onions, diced

2 green bell peppers, seeded and diced

2 jalapeño peppers, seeded and minced

8 ounces pepper jack cheese, grated

2 teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon freshly ground black pepper

½ teaspoon ground coriander

Pinch cayenne pepper

1 teaspoon garlic powder

Pinch dried red pepper flakes, crushed

1 cup chopped canned tomatoes, drained

1 (4-ounce) can diced green chilies, drained

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