Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 (4-ounce) can diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- 1 (8-ounce) package shredded Mexican cheese blend
- 1/2 cup low-fat sour cream
- 1/2 cup chopped fresh cilantro
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Add onion and garlic and cook until softened, about 5 minutes.
- Stir in tomatoes, chiles, chili powder, cumin, and salt and pepper. Simmer for 5 minutes.
- Spread 1/2 of the chicken mixture into a 9x13-inch baking dish. Sprinkle with 1/2 of the cheese. Top with remaining chicken mixture and sprinkle with remaining cheese.
- Bake for 20 minutes. Remove from oven and top with sour cream and cilantro. Return to oven and bake for an additional 5 minutes.
Interesting Facts
- This casserole can be made ahead of time and stored in the refrigerator for up to 3 days.
- This is a great way to use up leftover cooked chicken.
- This casserole can also be frozen and reheated for a quick meal.
