Mexican Chicken

Sharon's Healthy Recipes

An easy and delicious main dish that will serve a crowd.


2 jars organic salsa
2 cans organic refried beans
4 sprouted grain tortillas
3 cups cooked, cut up or shredded chicken (divided)
3 cups shredded cheddar cheese (divided)
sour cream
black olives

No of Servings: 10     Preparation Time: 30 minutes     Cooking Time: 50 minutes


Butter a 9 by 13 glass baking dish. Spread 4 tablespoons of salsa on the bottom of dish. Lay two tortillas down. (They will overlap.) Spread one can of refried beans on top of tortillas. Layer 1 1/2 cups chicken on top. (Chicken can be cut or shredded into bite-sized pieces.) Then spread the remaining salsa (from the first jar) on top of that. Sprinkle half of the cheese on top of salsa. Next, place remaining two tortillas on top. Spread remaining can of beans on top of tortillas. Spread with remaining chicken and second jar of salsa. Cover with remaining grated cheese. Cover and bake at 350 degrees for 25 minutes. Remove cover and bake for 20 to 30 more minutes or until hot and bubbly. Serve with sour cream, black olives and guacamole if desired.


I use Muir Glen organic salsa. I use Amy’s organic refried beans. And I use Food For Life, sprouted whole grain tortillas. I use an organic cheddar cheese but you can use hot pepper jack or your preference for the cheese.

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