Mexican

Chicken & Bean Casserole

Prep Time: 20 min  |  Cook Time: 40 min  |  Servings: 4  |  Calories: 438
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Chicken & Bean Casserole
Prep Time
20 min
Cook Time
40 min
Servings
4
Calories
438

Ingredients
  • 1-1/2 cups salsa verde (tomatillo salsa), divided
  • 2 cups shredded or chopped cooked chicken
  • 1 (15 or 16 oz.) can no salt added canned red or pinto beans, rinsed, drained
  • 1-3/4 cups (7 oz.) Sargento® Shredded Pepper Jack Cheese, divided
  • 6 corn tortillas
  • 1/4 cup chopped cilantro (optional)
  • Sour cream (optional)
Directions
  1. Spread 1/2 cup salsa in an 8 or 9-inch square glass baking dish. In a medium bowl, combine chicken, remaining salsa, beans and 1 cup cheese; mix well.
  2. Arrange 3 tortillas in the dish, tearing to fit as needed. Spoon half of chicken mixture over tortillas. Repeat layering with remaining tortillas and chicken mixture. Cover dish with foil.
  3. Bake in a preheated 375°F oven 30 minutes or until heated through. Uncover; top with remaining cheese. Continue baking 5 to 10 minutes or until bubbly and cheese is melted. Top with cilantro and serve with sour cream, if desired.

Serving Size 4

Calories 438

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 17.10g 24%
Sat. Fat 8.70g 39%
Mono Unsat. Fat 4.40g
Poly Unsat. Fat 0.80g
Cholesterol 71mg 25%
Sodium 715mg 33%
Amount/Serving%DV*
Total Carbohydrate 42g 14%
Dietary Fiber 7g 32%
Sugars 0g
Protein 29g
Amount/Serving%DV*
Vitamin A 3RE
Vitamin C 2mg 3%
Calcium 381mg 44%
Iron 3mg 17%