DASH Diet Mexican Bake

DASH Diet Mexican Bake

13 Reviews 4 Pics
USA WEEKEND columnist Jean Carper
Recipe by  USA WEEKEND columnist Jean Carper

“Mexican flavors will make this chicken casserole a family favorite.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken. In a bowl, combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken. Top with cheese and optional jalapeno. Bake 45 minutes.

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Reviews (13)

Rate This Recipe
Salvage
32

Salvage

In my quest to find a healthy Cinco de Mayo dish, I found this one. I drained the tomatoes and used an enchilada sauce instead. I also added green onions. My boyfriend keeps going back for more!

JoeyandMaggiesmom
19

JoeyandMaggiesmom

Overall, this was a very good recipe. I didn't drain the tomatoes and it got a bit watery. Next time, I might mix some shredded cheese in with the tomato mixture to thicken it up a bit. It tasted good, though. My 3 yr old loved it, but my 5 yr old just picked the chicken out of it and wouldn't eat anything else :p

MI$$DREA
16

MI$$DREA

This was okay for an easy reduced fat dinner idea. I liked not having to precook the chicken before assembling the casserole. The cheese on top dried out while baking.The flavor was okay but the top looked overdone.I would try to wait to add the cheese twenty minutes into the cooking time.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 325 cal
  • 16%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 36.9 g
  • 12%
  • Protein
  • 28.4 g
  • 57%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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Healthy Mexican Chicken Bake

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