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Nutrition Facts
Serving Size 281 g
(Approx. 8 Servings)
Amount Per Serving
Calories 340 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 1450 mg 60%
Total Carbohydrate 36 g 12%
Dietary Fiber 5 g 20%
Sugars 5 g
Protein 27 g
Vitamin A 8% Iron 8%
Vitamin C 8% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Garlic-Cumin Chicken & Vegetable Casserole

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
8  People


Recipe makes 8 Servings

1 Lb H-E-B Seasoned Boneless Skinless Chicken Breasts for Fajitas
16 Oz black beans, rinsed and drained
4 Oz diced green chiles
1 cup(s) H-E-B Frozen Super Sweet White Corn
12 Oz World Art Foods Mexican Garlic & Cumin Sauce
12 white corn tortillas, torn into 1-inch pieces
12 Oz H-E-B Fancy Shredded Colby Jack Cheese
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Heat oven to 350°F.
Spray a 7 x 11-inch baking dish with non-stick spray.
Cook chicken according to package directions, then cut into bite-size pieces.
Combine beans, green chiles and frozen corn in a medium bowl.
Spread 1/2 cup sauce and 1/3 of chicken over bottom of baking dish; layer half of tortillas over chicken, then spread half of bean mixture over tortillas; sprinkle with 1 cup cheese; repeat process for second layer.
Place remaining chicken and sauce over top of casserole, sprinkle with remaining cheese and bake 30 minutes until cheese melts and casserole is hot and bubbly.



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