Mexican Chicken and Potato Casserole

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Peel and dice the potatoes into small cubes.

3. 3

   Finely chop the onion and mince the garlic cloves.

4. 4

   In a large skillet, cook the chicken tenders over medium heat until browned and cooked through. Remove from the skillet and set aside.

5. 5

   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.

6. 6

   Add the diced potatoes to the skillet and cook for about 5 minutes, stirring occasionally.

7. 7

   Stir in the cumin and chili powder, ensuring the potatoes are well coated with the spices.

8. 8

   Add the cooked chicken back into the skillet, along with the salsa. Mix well.

9. 9

   Transfer the mixture to a baking dish and spread it evenly.

10. 10

    Sprinkle the low-fat cheese over the top of the casserole.

11. 11

    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

12. 12

    Remove from the oven and let it cool for a few minutes before serving.

13. 13

    Enjoy your delicious Mexican Chicken and Potato Casserole!