Description
This chili is an easy Freezer Meal option for those busy weeknights.
Ingredients
- 1 cup low fat sour cream
- 1/2 cup ricotta cheese (low fat)
- 3 cups of cooked chicken breast, chopped
- 2 cups cooked whole grain rice
- 1.5 cups of shredded Mexican cheese
- 4 oz diced green chilies (mild) in a can
- 15 oz chopped tomatoes in the can
- 15 oz black beans in a can (drained)
- 1 tsp granulated garlic
- 2 Tbsp Mexican Seasoning
- 1 cup crushed tortilla chips for serving
Instructions
- Combine sour cream ricotta, and cream cheese together in a large bowl. Then add the rest of the ingredients except for the tortilla chips. Mix well.
- Pour half of the mixture into a 9x9 glass pan and the other half in another 9x9 or similar size glass dish. You can also use a 9x13 casserole dish if you are feeding more than 4 people. Add foil to the top and label (Affiliate Link) with date prepared. Then freeze.
- On the day of cooking, thaw one or both dishes in the refrigerator.
- Preheat the oven to 350 degrees.
- Take foil off and cook for 30-45 minutes or until thoroughly cooked.
- Top with tortilla chips and serve warm.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: chili
- Method: oven baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 676.5 kcal
- Sugar: 3.57 g
- Sodium: 263.37 mg
- Fat: 20.23 g
- Saturated Fat: 9.82 g
- Trans Fat: 0.3 g
- Carbohydrates: 81.61 g
- Fiber: 11.22 g
- Protein: 42.45 g
- Cholesterol: 87.84 mg