Best Cinco De Mayo Chicken Casserole Recipes
CINCO DE MAYO CASSEROLE BY INDULGE
A great mexican dish for any occasion. Use whatever level of salsa your tongue can handle. I first learned how to make this when I was about 14 so anyone can do it and it always tastes phenominal!
Provided by Chef_Indulge
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Half fill a 4-5 quart pan with water and bring to a boil over high heat, turn burner off and carefully add the chicken and cover, let stand about 20 minutes.
- Preheat oven to 350.
- Mix together sour cream and half and half in a bowl until well blended, set aside in fridge.
- Shred the cheddar cheese, set aside.
- Stack the tortills and cut them into 1 inch strips vertically then cut them in half horizontally, set aside.
- Make sure chicken is cooked throughout, if not, return to the pan for 10 more minutes.
- When chicken is done, cut each breast into small bite size pieces.
- Place half the chicken in a 9x13 in baking pan.
- Spoon half the jar of salsa over the chicken.
- Spoon half the sour cream mixture over the chicken, spread around so that the sour cream and salsa coat the chicken and cover the bottom of the pan evenly.
- Sprinkle half the cheddar cheese over the chicken.
- Place the tortilla strips evenly over the chicken.
- Place the remaining chicken on top of the tortillas, then spread remaining salsa and sour cream mixture on top.
- Sprinkle remaining cheddar cheese over chicken.
- Top evenly with remaining tortilla strips so that the tortilla strips cover the whole top.
- Cover pan with foil and fold foil around the edges to seal it.
- Bake about 40 minutes.
- Remove from oven, remove the foil and discard, sprinkle Parmesean cheese evenly over the top and place back in the oven for 5 minutes, until cheese is golden.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 493.7, Fat 27.4, SaturatedFat 16.5, Cholesterol 132, Sodium 918.3, Carbohydrate 20.9, Fiber 2.9, Sugar 2.6, Protein 41.1
CINCO DE MAYO CASSEROLE
A simple, satisfying main dish that our family enjoys. You can use reduced-fat cheeses and sour cream, but don't use the fat-free choices. Serve with a dollop of sour cream, sliced black olives, more salsa, and warmed tortillas.
Provided by midwestchef
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish.
- Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.
- Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.
- Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 527.5 calories, Carbohydrate 16.7 g, Cholesterol 123.1 mg, Fat 38.6 g, Fiber 2.5 g, Protein 30.1 g, SaturatedFat 21.3 g, Sodium 1171.1 mg, Sugar 3.3 g
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