Chicken Tortilla Bake
Peach-Mango Smoothies
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1½ Tbsp olive oil
- 3 zucchini, chopped
- 1 (11-oz) pkg tortilla chips
- 1 (10-oz) pkg spinach
- 1 (16-oz) jar salsa verde
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 1 (8-oz) carton sour cream
- ½ (16-oz) jar salsa
Instructions
- Preheat oven to 350°F. Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes. Season lightly with salt and pepper. Add zucchini, and cook 3 minutes or until slightly tender.
- Arrange half of chips in a lightly greased 12-inch cast-iron skillet or 13- x 9-inch baking dish.
- Top with half of chicken, half of spinach, half of salsa, and half of cheese; repeat layers.
- Bake 20 to 30 minutes or until hot and bubbly. Top with sour cream and salsa.
Side Dish Ingredients
- 4 cups frozen peach slices
- 4 cups frozen mango chunks
- 2 large bananas
- 2 Tbsp honey
- 2 (6-oz) cartons plain low-fat yogurt (or use other favorite yogurt)
- 1 to 1½ cups cold water
Side Dish Instructions
- Combine half each of peaches, mango, banana, honey, and yogurt in a blender or smoothie maker. Add desired amount of cold water.
- Blend until smooth; pour into 3 glasses.
- Repeat with remaining ingredients; pour into 3 additional glasses.
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