Mexican Chicken Casserole

mex chick cass.jpg


2 Cups cooked chicken, Shredded

1/2 cup green pinions

1 cup monterey jack cheese, shredded

1 tsp chili powder

3/4 cup low-fat plain yogurt

1/3 cup milk

1 (11 oz) can tomatillos - drained

1 tbsp. olive oil

8 organic small corn tortillas

4 Tbsp Low-fat Plain yogurt

1/2 cup fresh cilantro, chopped



Preheat oven to 375°. Mix chicken, green onions, 1/2 cup cheese, chili powder, yogurt and tomatillos together. Put oil in bottom of 9” sure baking pan. Put 4 tortilla in pan, covering the bottom. Add chicken mixture on top of tortillas. Cover with remaining 4 tortillas. Cover with foil and cook for 20 minutes. Take foil off add cover top with remaining cheese. Bake for 10 more minutes. Cut and serve. Top with yogurt and cilantro




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