Tex Mex Chicken Casserole

Ingredients:

• 1 T. oil
• 1 onion, chopped
• 1/2 red pepper, chopped
• 2 T. masa or corn meal
• 6 oz, grilled, shredded chicken
• 2 jalapenos, roasted, skin and seeds removed, chopped
• 1 4 oz can DICED green chiles
• 1 clove garlic, diced
• 1 1/2 t. ground cumin
• 2 t. no salt chili powder
• 1 T. Herb Ox no salt Chicken Bouillon
• 1 Hatch chile, roasted, skin and seeds removed
• 1/4 c. water
• 1/2- 1 t. Trader Joe’s Chili Pepper Sauce – no salt
• 2/3 c. canned black beans- no salt added
• 1 c. frozen corn- no salt added, thawed
• 1/2 c. fresh cilantro leaves, chopped
• 12 street tortillas, corn– these are the very small ones
• 4 oz Cheddar cheese, shredded
• Oil spray for baking dish

Directions:

Heat oil in large skillet

Add onion and red pepper and saute about 5 minutes, stir in the masa to thicken

Add the remaining ingredients (EXCEPT the tortilla and cheese), and keep stirring to get the ingredients well mixed together and hot.

You will now make three layers in this order

1. 4 corn tortillas placed flat on bottom of 8 x 8 baking dish.

2. 1/3 chicken mixture from skillet- spread evenly

3. 1/3 cheese -sprinkled evenly

Now, REPEAT these layers 3 times.You will end with 4 corn tortillas and top with remaining cheese. Cover with foil.

Bake in 350 degree oven for 20 minutes.

Uncover dish and bake 10 minutes longer.

Remove from oven and allow to rest about 10 minutes

Total sodium for dish is 1141mg.
This makes 4 servings at 285mg sodium each
.

Original recipe

Serve with low sodium tortilla chips and no salt or homemade no salt salsa, or no salt guacamole. Or add a salad.