This healthy Mexican-style chicken casserole features chopped cooked chicken, poblano chiles, zucchini, corn, bottled salsa, and crushed tortilla chips and is a great choice for weeknight dinners.This recipe calls for a medley of various vegetables, each boasting their own nutritional value. Eat up and get your fill of vitamin C, fiber, and whole grains.

Jean Hardin

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 2 chile halves)
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Ingredients

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Directions

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  • Preheat broiler.

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  • Place poblano chile halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins.

  • Reduce oven temperature to 375°.

  • Combine chicken and next 11 ingredients (through garlic) in a large bowl; stir in salsa, stirring until well combined.

  • Place poblano peppers, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray; top evenly with 1/4 cup chips. Spoon the chicken mixture evenly over chips; sprinkle with remaining 1/2 cup chips. Lightly coat chips with cooking spray. Bake at 375° for 20 minutes or until cheese melts and casserole is heated through.

Nutrition Facts

331 calories; calories from fat 30%; fat 11.1g; saturated fat 4.9g; mono fat 1.5g; poly fat 1.5g; protein 32.4g; carbohydrates 25.2g; fiber 4.2g; cholesterol 80mg; iron 2mg; sodium 688mg; calcium 256mg.
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