MEXICAN CHICKEN CASSEROLE
If you need a tasty dish, be sure to try this classic Mexican Chicken Casserole. Pure comfort food and a family favorite you'll want to add to your dinner rotation.
Provided by Amanda Formaro
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.
- Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.
- Layer diced chicken and black beans over the crushed chips.
- Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
- Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.
- Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
- Garnish casserole with cilantro and chopped tomatoes.
- Serve immediately with a slice or two of fresh jalapeño.
Nutrition Facts : ServingSize 1 portion, Calories 334 kcal, Carbohydrate 15 g, Protein 25 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 72 mg, Sodium 702 mg, Fiber 4 g, Sugar 1 g
MEXICAN CHICKEN AND VEGETABLE CASSEROLE
Categories Chicken Poultry Vegetable Casserole/Gratin Gourmet
Yield Serves 4 to 8
Number Of Ingredients 16
Steps:
- In a small bowl whisk together the cumin, the chili powder, the cinnamon, the vinegar, 1 of the garlic cloves, minced and mashed to a paste with a pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating the chicken with the spice paste, and grill it on an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high heat, turning it once, for 12 to 15 minutes on each side, or until it is cooked through.
- While the chicken is cooking, in a skillet cook the onion in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until it is lightly golden, add the remaining 2 garlic cloves, minced, and the tomatoes, and cook the mixture over moderately low heat, stirring occasionally, for 5 minutes. Add the zucchini, the broth, the jalapeño, the bell pepper, the corn, the orégano, salt and pepper to taste and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini and bell pepper are tender.
- In a large flameproof shallow casserole combine the zucchini mixture and the chicken, sprinkle Monterey Jack over the top, and broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the cheese is bubbling.
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