Servings: 5 Servings
Chicken Chili Casserole
Ingredients
- 1 pound (450g) chicken breast
- 1 1/2 tablespoons olive oil
- 2/3 cup diced yellow onion
- 1 medium zucchini, diced into 1/4-inch cubes (about 1 1/4 cups)
- 1 medium red bell pepper, diced
- salt
- 1 15-ounce (425g) can of pinto beans, rinsed and drained
- 1 1/2 cups enchilada sauce
- 2/3 to 3/4 cup crushed tortilla chips
- 1 cup shredded pepper jack cheese, about a small handful
Optional Toppings
- fresh cilantro
- sliced avocados
Instructions
- Poach Chicken: Chop chicken breasts into smaller segments. I usually cut a chicken breast in half, along the grain. Bring about 2 quarts of water to boil. Make sure to salt the water with 1 teaspoon of salt. Add chicken breasts and cook for 8 to 12 minutes, until the water runs clear and the meat reaches 165ºF (74ºC). Dish up chicken. Once the chicken is cool enough to handle, shred it with your hands.
- Preheat oven to 375ºF (190ºC).
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add onions and cook for about 2 to 3 minutes, until the onions start to soften. Add diced zucchini, peppers and a pinch of salt and cook for 3 to 4 minutes. Add chicken, beans and enchilada sauce, and stir until everything is combined. Turn off heat. Sprinkle tortilla chips on top, then sprinkle the cheese. Feel free to add more cheese or tortilla chips.
- Place skillet in the oven for 10 to 13 minutes, until the cheese is bubbly and slightly browned.
- Serve casserole with cilantro or avocado, if you like.
Notes
NUTRITION INFORMATION: Makes 5 Servings. Amount per serving: Calories: 427, Total Fat 21g, Saturated Fat: 8g, Sodium: 1077mg, Cholesterol: 78mg, Total Carbohydrate: 28g, Dietary Fiber: 7g, Sugar: 9g, Protein 31g
1. If you don't have an oven-safe skillet, you can pour the chicken, beans, and vegetables into a baking dish first before topping everything with tortilla chips and cheese. The baking time should be the same.
2. This recipe can be easily replaced with any cheese, beans or vegetables you have on hand.
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