Oretega Fiesta Bake
Adapted from
101 Casseroles
8 servings
| 1 lb ground chicken breast skinless | 6 ozs corn muffin mix | ||
| 1/2 c onions, chopped | 1 whole egg | ||
| 8 ozs salsa | 1/2 c fat-free milk | ||
| 1 1/4 ozs low-sodium taco seasoning mix | 1 c low-fat cheddar cheese, shredded | ||
| 15 1/4 ozs no-salt-added canned corn, drained | 4 ozs canned green chiles, diced | ||
| Topping: |
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large saucepan cook chicken and onions until chicken is no longer pink. Stir in salsa, taco seasoning mix, and corn. Mix well and heat through. Spoon mixture into prepared dish; set aside. In a mixing bowl, combine corn muffin mix, egg, milk, cheese, and chilies. Mix until smooth. Spread topping evenly over chicken mixture in dish. Bake, uncovered, for 35 minutes, or until top is browned.
| Calories | 250 | %CFF | 20 % | |
| Total Fat | 6 g | Saturated Fat | 1 mg | |
| Protein | 19 g | Cholesterol | 59 g | |
| Carbohydrates | 25 g | Sodium | 788 mg | |
| Sugars | 11 g | Fiber | 3 g | |
|
4.6 WW Points | ||||
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Rated by 6 users (4.7)
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