Salsa Chicken Casserole 1 cup uncooked rice 1 cup frozen corn kernels (thawed)  1 (15 oz.) can black beans  1 (16 oz.) jar salsa 1 cup chicken broth ½ Tbsp chili powder ½ tsp oregano 2 large (1.5 lbs.) chicken breasts 1 cup shredded cheddar cheese 2 whole green onions, sliced

Salsa Chicken Casserole 1 cup uncooked rice 1 cup frozen corn kernels (thawed) 1 (15 oz.) can black beans 1 (16 oz.) jar salsa 1 cup chicken broth ½ Tbsp chili powder ½ tsp oregano 2 large (1.5 lbs.) chicken breasts 1 cup shredded cheddar cheese 2 whole green onions, sliced

This actually might be interesting......  SKILLET ENCHILLADA'S - this recipe is so easy and ready in just 20 minutes!  Great Potential for Adapting to different flavors such as Sour Cream Green Chicken Enchilada's

This actually might be interesting...... SKILLET ENCHILLADA'S - this recipe is so easy and ready in just 20 minutes! Great Potential for Adapting to different flavors such as Sour Cream Green Chicken Enchilada's

Less butter, light tortillas and light cheese lightened this further.  I think it worked out to 240 cals per one before toppings.  Very yummy.

Less butter, light tortillas and light cheese lightened this further. I think it worked out to 240 cals per one before toppings. Very yummy.

1 lb chicken breast. boneless and skinless 4 ounces monterey jack pepper cheese. shredded (you can use up to 6 oz) 1 cup frozen spinach. thawed and drained (you can also use fresh cooked spinach) 2 tablespoons vegetable oil 2 tablespoons cajun seasoning 1 tablespoon breadcrumbs sea salt. to taste fresh ground black pepper. to taste

1 lb chicken breast. boneless and skinless 4 ounces monterey jack pepper cheese. shredded (you can use up to 6 oz) 1 cup frozen spinach. thawed and drained (you can also use fresh cooked spinach) 2 tablespoons vegetable oil 2 tablespoons cajun seasoning 1 tablespoon breadcrumbs sea salt. to taste fresh ground black pepper. to taste

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