Chicken Mexican Bake-DASH Diet Friendly #BakingBloggers

Turn your leftover Sunday Roast Chicken into this delicious and easy Mexican Monday or Taco Tuesday dinner.  Made with leftover chicken and common, everyday pantry items this casserole is sure to become a regular in your rotation.

The Baking Bloggers are sharing Mexican Dishes with you today...............

My friend Sue of Palatable Pastime invites us each month to bake up a dish based on a theme or an ingredient.  This month she chose Mexican dishes.  Let's see what everyone is bringing to the Fiesta.......

• Baked Pork Enchilada Salsa Verde Casserole from Sneha's Recipe
• Bolillos from Culinary Adventures with Camilla
• Capirotada de Leche from Palatable Pastime
• Cheesy Corn Dip from Magical Ingredients
• Chicken Chili Tortilla Casserole from Food Lust People Love
• Creamy Caramel Flan from Making Miracles
• Mexican Chicken Bake (DASH Friendly) from A Day in the Life on the Farm
• Tacos De Jocoqui (Sour Cream Tacos) from Sid's Sea Palm Cooking
• Telera Rolls from Karen's Kitchen Stories

This is the easiest casserole ever.  Put everything into the casserole and stir it up.  No dirty bowls.  Just one spoon.

Sprinkle some cheese over the top and put it in the oven.  That's it.  Sit and relax for half an hour from that hard 10 minutes of work......

I relaxed with a glass of wine from a bottle of 2018 Care Garnacha Syrah Tinto Sobre Lias.  It was lovely and it paired very nicely with this dish.  Best of all, clean up was minimal and my family was satisfied and smiling as they helped clear the dishes.

This recipe would be completely DASH diet friendly except that I substituted full fat cheese for the low fat cheese.  I think low fat cheese tastes like plastic.  

Casseroles, Entrees, Chicken, Beans, Tomatoes, Cheese

Entrees, Casseroles, Chicken

Mexican

Yield: 4

Author: Wendy Klik

Chicken Mexican Bake

Made with leftover chicken and common, everyday pantry items this casserole is sure to become a regular in your rotation.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 c. cooked brown rice and quinoa mixture
• 1 c. leftover chicken, diced into bite size pieces
• 1 (14 oz) can tomatoes with green chiles
• 1 (15 oz) can tri bean mixture, drained and rinsed
• 2 cloves garlic, minced
• 1/2 T. chili powder
• 1 t. cumin
• 1 c. Mexican blend shredded cheese

Instructions

1. Place the rice, chicken, tomatoes, garlic, beans, chili powder and cumin into a casserole.  Stir to combine.  Sprinkle the cheese over the top and bake in a preheated 375* oven for 30 minutes, until cheese is melted and casserole is hot and bubbly.

Calories

253.30

Fat (grams)

8.13

Sat. Fat (grams)

2.77

Carbs (grams)

29.10

Fiber (grams)

5.02

Net carbs

24.08

Sugar (grams)

1.14

Protein (grams)

16.25

Sodium (milligrams)

107.54

Cholesterol (grams)

38.72

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