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WEIGHT WACTHERS MEXICAN CASSEROLE

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This Mexican casserole is made with chicken, vegetables, tortillas and cheese, all in a zesty creamy sauce. An easy dinner to feed a crowd, and it takes just minutes to put together!

When life gets really busy, I look for meal options that can be assembled ahead of time to make dinner time a little easier. This Mexican casserole can be made up to one day before you plan to serve it. When you’re ready to eat, just bake and enjoy!

This year, one of my New Year’s Resolutions is to do more meal prep. I often find myself scurrying to come up with a dinner plan an hour before it’s time to eat, and that can be stressful to say the least! I’m taking the time to assemble as many meals as possible in advance, like this cheesy, hearty Mexican casserole.

HOW DO YOU MAKE MEXICAN CASSEROLE?

This recipe starts with cooked chicken and a bag of frozen vegetables. You can use leftover chicken, roasted chicken, rotisserie chicken, whatever you have on hand! The chicken and vegetables are mixed together along with a can of enchilada sauce and some sour cream to form the base of the casserole. The chicken mixture is alternated with layers of flour tortillas and cheese for the ultimate casserole.

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I use frozen vegetables and refrigerated dairy products because they taste great and save on prep time. For this dish, I’ve used Land O’Lakes butter, Daisy sour cream, Birdseye C&W vegetables and Kraft shredded cheese.

INGREDIENTS

    • 1 lb extra lean ground beef (drained or rinsed!)
    • ½ cup onion (chopped)
    • ¼ cup canned jalapeno slices, chopped
    • 2 cups fresh tomatoes, chopped or 1 (15 ounce) can diced canned tomatoes
    • 1 (15 ounce) can kernel corn (drained)
    • 1 (15 ounce) can black beans (rinsed and drained)
    • 1 (1¼ ounce) package taco seasoning mix
    • 8 corn tortillas
    • ¾ cup nonfat sour cream
    • ⅓ cup reduced-fat Mexican cheese blend, shredded
    • ⅓ bunch fresh cilantro, chopped, to taste (or less (or more)

HOW TO MAKE:

OPEN NEXT TO GET FULL RECIPE…

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