Mexican Chicken Casserole with Charred Tomato Salsa

I had been eyeing this gentle little casserole since the magazine hit my hot little hands and I finally got around to it this week. This is one of Cooking Light’s recipe makeovers and let’s take a look at the “Old Way” vs “Our Way” shall we? 


1,084 calories per serving
28 grams saturated fat
2,075 milligrams sodium
Greasy, processed ground beef
Beans: Fried and fried again
A pound of cheese

331 calories per serving
6.1 grams saturated fat
535 milligrams sodium
Skinless, boneless chicken breast
Veggies: lightly seasoned and sautéed
A hearty sprinkle of Jack cheese and feta

Mexican Chicken Casserole...BAM! (Photo by Randy Mayor)

I always wonder where their “Old Way” inspiration comes from so I can  STEER CLEAR of it. 1,084 calories? That’s just insane and makes my teeth itch. This sucker is chock full of veggies but you don’t really notice it since they are cooked in with the chicken and enchilada sauce. Good one for the kids eh?! The two cheeses are just enough to get your ooey, gooey cheese fix and the flavors all worked well together. One thing I would recommend is either double the amount of homemade salsa you make since there didn’t seem to be enough to include like the recipe calls for or just purchase a store bought fire-roasted salsa and save yourself the time. Overall this is  a good solid dish and awesome as leftovers the next day. I do have to say this Mexican inspired pie recipe, although not as healthy as the above, is still to this day my absolute favorite.

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