All the flavors mix to make one great-tasting dish. If desired, serve over rice with favorite chili toppings, such as chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, and guacamole.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
303 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Step 2
Spray a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and cook until browned, 5 to 7 minutes on each side. Add cannellini beans, salsa verde, diced tomatoes with chile peppers, taco seasoning, cumin, and garlic powder; stir to combine. Spread in the prepared baking dish and cover with foil.
Step 3
Bake in the preheated oven until an instant-read thermometer inserted into the center of the casserole reads at least 165 degrees F (74 degrees C), 25 to 30 minutes.
Step 4
Remove from the oven and sprinkle Mexican cheese blend over top. Recover with foil and let rest until cheese melts, about 5 minutes.
Ingredients
2 teaspoons garlic powder
2 teaspoons ground cumin
1 (10 ounce) can diced tomatoes with green chile peppers
cooking spray
1 (1 ounce) package taco seasoning
2 cups shredded Mexican cheese blend
1 (16 ounce) jar salsa verde
2 (15.5 ounce) cans cannellini beans, drained
1 ¼ pounds chicken tenders, cut into 1-inch pieces
