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    You are in: Home / Recipes / Mexi Chicken and Black Bean Layered Casserole Recipe
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    Mexi Chicken and Black Bean Layered Casserole

    Average Rating:

    3 Total Reviews

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    • on March 24, 2010

      Oh Yeah! As always, Kittencals recipe is amazing, and resilient enought to be delicious even with my tweaking. I added an onion to the chicken when I sauteed it, and a little salt to the seasoning. I used a 13x9 pan and also added 2 chopped fresh tomatoes to the sour cream/corn/bean mix before cooking, and used 2 extra corn tortillas. I fried the tortillas lightly in corn oil so that they wouldn't be soggy after baking (a trick I learned from a family chicken casserole recipe). DELICIOUS! Great spice, not bland or overly hot. Thanks again!

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    • on June 30, 2009

      This is a great recipe! I used leftover chicken breast that we had barbequed the night before. I didn't have green chilis so I used jalpenos instead. Yum!

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    • on December 07, 2007

      This recipe is excellent! I made it with mild taco seasoning and pre-slow cooker baked chicken thighs and with both cheddar and Mexican four-cheese mix cheese. The enchilada sauce in layers gives just enough heat without being overpowering. Before putting some on the bottom of the dish, I put some mild salsa there which added to the taste greatly. What I will do next time around is add some diced canned low sodium tomatoes to one or both layers. This casserole is a standout. Try it!

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    Nutritional Facts for Mexi Chicken and Black Bean Layered Casserole

    Serving Size: 1 (266 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 625.0
    Calories from Fat 326
    Total Fat 36.2 g
    Saturated Fat 20.3 g
    Cholesterol 118.8 mg
    Sodium 867.0 mg
    Total Carbohydrate 39.2 g
    Dietary Fiber 7.8 g
    Sugars 2.5 g
    Protein 37.5 g

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