Serves 4 0 Better Balance Bites/Blue Points
Calories 460 Fat 5.5g Sat. Fat 1.2g Protein 54.7g Carbs 48.2g Fiber 10.7g Sugars 9.6g
Ingredients
· Cooking spray
· 1 lb chicken breast, cooked, diced or shredded
· 1 can Rotel tomatoes with chiles, drained
· 1 cup plain nonfat Greek yogurt
· 1/2 cup diced onion (about 1 small)
· 1/2 tsp salt
· 1/4 tsp pepper
· 15 oz can of corn, drained
· 15 oz canned black beans, drained and rinsed
· 1 cup salsa
· 1/2 cup (4 oz) Roy’s Light Homemade Cream Cheese
· 1 cup shredded fat-free cheddar
Instructions
1. Preheat oven to 350°F. Coat a 9" baking dish with cooking spray.
2. In a small bowl, mix together the drained Rotel tomatoes and Greek yogurt. Set aside.
3. Over medium-high heat, heat a sauté pan coated with cooking spray. Once heated, add the onions, drained corn, salt, and pepper. Stir together, then allow the veggies to sit undisturbed for 3-5 minutes, until the corn gets a little charred color. Stir to redistribute the veggies.
4. Reduce the heat to medium and add in the prepared chicken, beans, and salsa. Stir and allow to warm through, about 3 minutes. Add in the cream cheese and heat through until cream cheese has melted into a sauce. Turn off the heat.
5. Pour chicken mixture into your prepared dish, then top with the tomato-yogurt mixture and spread evenly. Scatter the cheese evenly on top and spray it with cooking spray to ensure melting.
6. Bake 30 minutes, until hot and bubbly along the edges. Allow to cool about 5 minutes before serving.
Notes
· You can substitute diced peppers for the onions, or add them to the onions! If you like it spicy, add diced jalapenos, serrano peppers, or chiles.
· You can prepare this ahead of time and keep it in the fridge until you are ready to cook. Take it out when you start preheating the oven to allow it to warm slightly OR increase the cooking time if you forget.
· Serve over rice, pasta, or potatoes. Make it into burritos or tacos! Or make some Mexican Chicken Stuffed Peppers!
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