Best Easy Mexican Chicken Casserole Recipes

EASY MEXICAN CHICKEN CASSEROLE RECIPE - (3.6/5)

Steps:

• Cook and chop/shred the chicken or use Traditional rotisserie chicken. (*I pan cooked 7 chicken tenders). Lightly grease or spray a 2-qt. baking dish. (I used an 11x7") Set aside. Preheat oven to 350° F. In a medium skillet or saucepan, combine the soup, Rotel tomatoes, sour cream, green chiles, and taco seasoning and heat on medium setting just until mixture is heated through (not bubbling). Stir in the chicken and 1 cup of the cheese until melted. Put a generous layer of tortilla chips in the bottom of the baking dish, overlapping the edges. Spoon half the chicken mixture over the chips. Repeat layers one more time, ending with chicken mixture on top. Sprinkle top with the remaining 1 cup cheese. Bake for 15-20 minutes, just until heated through and cheese is melted. Serve hot over Mexican rice and additional sour cream, taco sauce, and green onions on top, if desired. *Notes I pan cooked 7 frozen (thawed) chicken tenders by spraying them lightly with cooking oil and seasoning with a little homemade chili seasoning (recipe follows) then cooked, covered, about 3 minutes on each side. Then removed from skillet and roughly chopped. To the little pan drippings left in the skillet, I added the other ingredients as stated above and proceeded with the recipe. I used cheddar cheese on one casserole and Mexican Blend on the other one. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Homemade Chili Seasoning 2 Tbls. plus 1 tsp. paprika 2 tsp. ground oregano 2 tsp. ground cumin 1 1/2 tsp. garlic powder 1 1/4 tsp. onion salt (or 3/4 tsp. onion powder plus 1/2 tsp. salt) 1/4 t. ground hot pepper, optional Stir all ingredients together and store in an airtight bottle.

QUICK AND EASY MEXICAN CHICKEN CASSEROLE

Steps:

• Broil chicken until tender.
• Remove, reserving broth.
• Remove skin and ones from chicken and cut into bite sized pieces.
• Grate Cheese and mash Tomatoes.
• Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes.
• Drop tortillas into boiling chicken broth until softened.
• Line large baking dish with softened tortillas.
• Add chicken mixture.
• Pour the 2 cans of soup over the chicken.
• Bake at 350 degrees for 35 minutes or until bubbly and hot.

CROCK POT CHICKEN ENCHILADA CASSEROLE-QUICK AND EASY MEXICAN RECIPE

Steps:

• Boil chicken until cooked through. Shred using a stand-up or hand mixer.
• Slice corn tortillas into quarters each using a large knife or pizza cutter. They will be in triangles. You can skip this step but it makes cutting into the casserole easier.
• In a larg bowl combine your chicken with the taco seasoning and rotel and mix well. Set aside.
• Spray the inside of yourcrock pot casserole dish with non-stick cooking spray.
• Pour a little enchilada sauce on the bottom of your pan, then start your layering.
• Cover the bottom of the pan with tortillas (you don't have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.
• Top with shredded cheese.
• Continue layering tortillas, chicken, sauce, and cheese.
• You should have enough chicken for about 3 full layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese.
• Place the lid on the casserole and cook on low for 2-3 hours.
• Cut and serve with sour cream, tomatoes, cilantro and onions.

EASY CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE - MEXICAN RECIPES - OLD EL PASO

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, beans and frozen corn.
• Place 8 tortilla halves in bottom of baking dish on top of sauce. Spread half of the chicken mixture evenly over tops of tortilla halves; sprinkle with 1 cup of the cheese. Top with remaining tortilla halves, chicken mixture and enchilada sauce.
• Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining cheese.
• Bake uncovered 5 to 7 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions, cilantro and crema.

EASY MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 450 degrees.
• Place chicken tenders in the bottom of a standard casserole dish.
• Sprinkle taco seasoning over tenders. Layer ingredients in order from black beans to doritos.
• Bake in oven for 30-40 minutes. Enjoy!

CREAMY DREAMY EASY MEXICAN CHICKEN CASSEROLE

Steps:

• Pull apart chicken into bits and/or tiny strips into a large bowl.
• Over medium heat sauté onions to desired texture.
• Mix together chicken, taco seasoning, refried beans and Rotel tomatoes (with juices) and onions.
• Mix together Southwest style condensed soup & sour cream in medium bowl.
• In a medium casserole dish spread half the sour cream mixture on the bottom.
• Then tear 1 tortilla into pieces on top of sour cream mixture.
• Add 1/2 chicken mixture on top of that & then a layer of cheese.
• Repeat layers and sprinkle cheese on top.(For an extra crunchy top, add an extra layer of torn tortilla between 2 cheese layers).
• Bake at 350°F for 20 minutes or until heated through.
• Both the chicken mixture & sour cream mixture can be mixed ahead of time & stored in the fridge.