EASY MEXICAN CHICKEN CASSEROLE RECIPE - (3.6/5)
Provided by msippigrl
Number Of Ingredients 8
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.
MEXICAN-STYLE GREEN CHILE CHICKEN CASSEROLE
This casserole is even better the next day, that is if it even makes it overnight! ---you may omit the jalapeno pepper if desired, we like onions so I always use two and lots of fresh garlic, you can increase the green chiles to whatever amount you desire, and use as much shredded cheese and cooked chicken as desired, the amounts listed are only a guideline, this also works well with cooked turkey, prep time does not include cooking the chicken --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Poultry
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
- Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
- Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
- Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
- Repeat the layers (ENDING with the cheese).
- Spread the remaining soup mixture over the cheese.
- Bake uncovered for about 25 minutes or until hot and bubbly.
Nutrition Facts : Calories 504.4, Fat 23.4, SaturatedFat 10.7, Cholesterol 95.5, Sodium 910.8, Carbohydrate 42.5, Fiber 5.3, Sugar 3.3, Protein 32
MEXICAN CHICKEN AND DORITOS® CASSEROLE
This casserole tastes like sour cream chicken enchiladas, but uses Doritos® instead of tortillas!
Provided by md2wrshp
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken breasts into a large pot and cover with water; bring to a boil. Reduce heat to medium-low. Simmer until tender, about 20 minutes; drain. Shred chicken.
- Combine sour cream, cream of chicken soup, and green chiles in a bowl. Spread a small amount of the mixture over the bottom of a 9x13-inch baking pan. Sprinkle 1/2 the shredded chicken on top. Sprinkle 1/2 the chips over chicken layer and top with 1/2 the Cheddar cheese. Repeat layering once more with remaining sour cream mixture, chicken, chips, and Cheddar cheese. Cover with aluminum foil.
- Bake in the preheated oven until top is golden brown and bubbling, about 30 minutes.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 20 g, Cholesterol 58.4 mg, Fat 24.9 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 12.2 g, Sodium 772.1 mg, Sugar 1.9 g
ROTEL MEXICAN CHICKEN CASSEROLE
So quick....so easy.....so yummy....what else can I say?
Provided by Luann Crownover
Categories Casseroles
Time 45m
Number Of Ingredients 6
Steps:
- 1. Cook and dice your chicken. Mix together your Rotel, Soup, Green Chiles, and cubed Cheese. Heat this mixture in a microwave till melted and then add your chicken.
- 2. In a casserole pan layer 1/2 your chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350 degrees until hot and bubbly.
MEXICAN CHICKEN CASSEROLE
This is a delicious dish that gets rave reviews! I get many requests for this recipe. :) I've also froze it for OAMC, too!
Provided by SweetsLady
Categories Mexican
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil the chicken until done. Pull apart. Keep the broth.
- Mix soups, salsa, and chilies together. Set aside.
- In 13x9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top.
- Repeat ending with cheese and broth.
- Add on sliced jalapenos or black olive slices for presentation, if you wish.
- Bake at 350 for 30 minutes.
MEXICAN CHICKEN AND RICE CASSEROLE
Make and share this Mexican Chicken and Rice Casserole recipe from Food.com.
Provided by Lulabelle30
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.
CHEESY CHICKEN MEXICAN DORITOS CASSEROLE!
The family loved it!!!!
Provided by Daniel Allen
Categories Casseroles
Time 35m
Number Of Ingredients 9
Steps:
- 1. Pre-heat oven to 350-f degrees.
- 2. In a mixing bowl, combine all ingredients except doritos.
- 3. In a greased 2 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
- 4. Then if you like, you can top it off with lettuce ,tomatoes and onions
MEXICAN CHICKEN AND RICE CASSEROLE
This is a great variation for the classic chicken and rice casserole. The Mexican-style tomatoes add a kick!
Provided by Crystal
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken breasts in the bottom of a casserole dish. Season with salt and pepper.
- Combine Mexican-style tomatoes, rice, celery soup, and chicken soup in a bowl. Pour mixture over the chicken breasts. Cover casserole with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove aluminum foil. Add Mexican cheese blend and tortilla chips to casserole. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until cheese is melted and bubbly, about 5 minutes.
Nutrition Facts : Calories 363.5 calories, Carbohydrate 51.5 g, Cholesterol 40.8 mg, Fat 9.5 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 4 g, Sodium 797.3 mg, Sugar 2.7 g
MEXICAN TORTILLA CHICKEN CASSEROLE
Great Mexican chicken casserole with comfort in every bite.
Provided by sbmclemore
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Coat chicken breasts with 1 tablespoon olive oil, salt, red pepper flakes, and garlic. Place in an 8x8-inch baking pan.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Chop chicken into cubes. Leave oven on.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add bell pepper and onion and cook until tender, 4 to 5 minutes.
- Mix onion mixture, cream of chicken soup, 1 cup cheese, 3/4 cup salsa, sour cream, and cumin together in a bowl. Mix in chicken and use some of the chicken drippings to moisten the mixture.
- Layer chicken mixture and crushed tortilla chips until baking pan is full. Top with remaining cheese. Bake until golden brown and bubbly, about 30 minutes. Top with remaining salsa.
Nutrition Facts : Calories 642.3 calories, Carbohydrate 54.5 g, Cholesterol 69.8 mg, Fat 38 g, Fiber 4.8 g, Protein 25.9 g, SaturatedFat 11.3 g, Sodium 1301.5 mg, Sugar 3 g
MEXICAN CHICKEN TACO CASSEROLE
This is flavorful way to deconstruct your tacos and make serving them up a little easier on you! Serve tacos casserole-style, and top them with your favorite toppings - shredded lettuce, diced tomatoes, salsa, sour cream, etc. as desired! Adjust the seasonings to your preference - you can start with less than called for and add more if you're worried it will be too strong of a flavor profile. Add your favorite taco toppings such as shredded lettuce, diced tomatoes, sour cream, salsa, etc. if desired to serve!
Provided by Rebekah Rose Hills
Categories World Cuisine Latin American Mexican Main Dishes Casserole
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.
- Heat oil in a large nonstick skillet over medium to medium-high heat. Add ground chicken and onion. Cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with chili powder, cumin, garlic powder, and salt. Add black beans, corn, tomatoes, and tomato sauce; stir until well combined.
- Bring mixture to a low simmer and cook for about 10 minutes. Taste mixture and adjust the seasonings as desired.
- Spoon a couple of good-sized scoops of meat mixture onto the bottom of the prepared casserole dish, and spread into a thin layer. Lay about half of the tortillas over the sauce, breaking them in half as needed to make a fairly even layer without too much overlap. Add remaining meat mixture over the tortilla layer. Top with remaining tortillas, again breaking into pieces as necessary to evenly cover the surface.
- Cover with shredded cheese. Spray a piece of foil with nonstick cooking spray, and set the sprayed side against the cheese to cover the casserole dish (this helps prevent "cheese loss" when you remove the foil).
- Bake in the preheated oven until casserole is bubbly and cheese is nicely melted, about 30 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 41.1 g, Cholesterol 65.2 mg, Fat 16.4 g, Fiber 7.3 g, Protein 29 g, SaturatedFat 8.7 g, Sodium 1461.2 mg, Sugar 4.9 g
HEALTHIER MEXICAN CHICKEN CASSEROLE
Adapted from a Canyon Ranch recipe. If cut into 6 servings, each piece is 255 calories. If cut into 4 servings, each piece is approximately 380 calories.
Provided by swissms
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F.
- Heat a large sauté pan with oil, add chicken and garlic and sauté for 2 minutes over medium high heat until chicken is golden brown.
- Add onion, bell pepper, tomato and spices and cook until vegetables are tender. Add chicken stock and chiles. Cook until stock is almost gone.
- Lightly coat an 8 x 8-inch glass baking dish with cooking spray. Place 1 tortilla in bottom of pan. Spread 1/2 of chicken mixture over tortilla. Top with 1/2 of cheese. Then top with remaining tortilla, chicken mixture and cheese.
- Bake for 15 to 20 minutes or until cheese is melted and lightly browned on top. Cut into 4-6 servings.
Nutrition Facts : Calories 307.9, Fat 14.5, SaturatedFat 7, Cholesterol 102.3, Sodium 726.1, Carbohydrate 10.2, Fiber 2.6, Sugar 5, Protein 34.1
QUICK AND EASY MEXICAN CHICKEN CASSEROLE
Oh this is so quick and easy to make. I have also had it with corn tortilias instead of flour (had to cook them a bit longer) Hopefully you enjoy this as much as we do!
Provided by Loves2Teach
Categories Whole Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1065.2, Fat 45.8, SaturatedFat 16.6, Cholesterol 130.7, Sodium 2073.6, Carbohydrate 106, Fiber 6.3, Sugar 5.5, Protein 54.3
MEXICAN-STYLE CHICKEN TACO CASSEROLE
All the flavors you love in a chicken taco come together in this handy casserole. Since most tortilla chips are loaded with salt, there is no added salt in this recipe. Serve with your favorite taco toppings on the completed casserole, and a simple salad of lettuce, topped with salsa, on the side.
Provided by Bibi
Categories Main Dishes Casserole Recipes Chicken
Time 1h25m
Yield 6
Number Of Ingredients 20
Steps:
- Combine chili powder, ground cumin, onion powder, paprika, pepper, and garlic in a small bowl and set aside.
- Preheat oven to 350 degrees F (175 degrees C) and spray an 11x7-inch baking dish with cooking spray.
- Place water and bouillon cube in a microwave-safe container and microwave on high for 2 minutes; stir until bouillon cube is dissolved. Cool slightly, add milk, and set aside.
- Melt butter in a small saucepan over medium heat until bubbly, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. When flour and butter are bubbly and thickened, gradually stir in milk-bouillon mixture. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. Remove from heat and stir in 1 1/2 cups Cheddar cheese.
- Combine chicken, black beans, corn, tomatoes, and spice mixture in a bowl; mix well. Pour in cheese sauce and stir again. Pour casserole ingredients into the prepared baking dish.
- Bake in the preheated oven for 25 minutes. Sprinkle crumbled tortilla chips over the casserole, return to the oven, and bake until casserole is bubbly and set, about 10 more minutes.
- Remove from the oven and allow to cool, about 10 minutes. Sprinkle reserved Cheddar cheese and chopped tomatoes evenly on top of the casserole, then add dollops of sour cream.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 42.8 g, Cholesterol 88.7 mg, Fat 24.3 g, Fiber 8.9 g, Protein 32.5 g, SaturatedFat 12.7 g, Sodium 1257.5 mg, Sugar 6.4 g
SKINNY MEXICAN CHICKEN CASSEROLE
An easy Mexican dinner for just 300 calories per serving. You can even assemble it ahead of time, refrigerate, then bake just before serving!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice and corn as directed on bags. In baking dish, carefully stir rice, corn, beans, chicken, enchilada sauce, bell pepper, 2 tablespoons of the green onions, the cilantro, chili powder, cumin, garlic powder and 1 cup of the cheese until well blended.
- Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with remaining 1 cup cheese; bake 3 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining 2 tablespoons green onions.
Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 45 mg, Fat 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 4 g, TransFat 0 g
CHICKEN AND CHEESE MEXICAN CASSEROLE
[DRAFT]
Provided by Food Network
Time 50m
Yield 6 Servings
Number Of Ingredients 10
Steps:
- 1. Pre-heat oven to 350°F. Spray a 9x13 inch baking dish with non-stick cooking spray. 2. In a saucepan, heat the butter over medium high heat until melted. Add the onions and cook until translucent, about five minutes. Once onions are cooked, add the undrained diced tomatoes, tomatoes with green chilies, and the American processed cheese product. Reduce the heat to medium-low and cook until warm and melted. 3. In a mixing bowl, combine the shredded chicken and the black beans. 4. To start building the casserole, spoon a small amount of the cheese /tomato mixture into the bottom of the prepared baking dish and spread evenly, lay out four tortilla shells on top of the cheese, covering the bottom of the pan. Top with ½ the chicken & bean mixture and ½ of the remaining cheese sauce, spreading each layer evenly. Sprinkle ½ of the cheddar cheese over. Repeat layers. Top with the crushed tortilla chips. 5. Bake for 15-20 minutes, or until heated through and bubbly. Cut and serve.
- - For those who prefer more spice, this recipe can be prepared with 20 oz. of diced tomatoes and green chilies.
SMOKY CHICKEN AND CHORIZO MEXICAN ENCHILADA BAKED CASSEROLE
This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) NOTE on adding water to salsa: My salsa was VERY thick and adding the water made it much better when baked; if your salsa is a very runny one already, do not add the water!
Provided by French Tart
Categories One Dish Meal
Time 55m
Yield 1 Enchilada Casserole, 4 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 175C/350°F Grease an 8" square or an oval baking dish.
- Mix the cooked chicken and chopped chorizo sausage together, and then set aside.
- Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chilli powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.
- Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).
- Cover the casserole with aluminium foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.
- Serve immediately with sour cream, jalapeño peppers and chopped cilantro or parsley. I find that a green salad is the perfect accompaniment to this, but rice would also be good.
- To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.
CROCK POT CHICKEN ENCHILADA CASSEROLE-QUICK AND EASY MEXICAN RECIPE
Looking for a delicious Mexican recipe? Try this super easy Crock pot Chicken Enchilada casserole. Your favorite enchilada recipe cooked in a crock pot!
Provided by @MakeItYours
Number Of Ingredients 6
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.
SKINNY MEXICAN CHICKEN CASSEROLE
A skinny Mexican chicken casserole dish that tastes great!
Provided by M. Jahn
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
- Place chicken in a medium saucepan. Fill with enough water to just cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and let cool 10 minutes.
- Cut cooled chicken into 1-inch pieces. Transfer to a large bowl. Add beans, sour cream, 1 cup Mexican cheese, chilies, cumin, and black pepper and mix well. Pour into the prepared casserole dish. Sprinkle with remaining cup of Mexican cheese.
- Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Let stand for 5 minutes before serving. Serve with salsa on the side.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 22.4 g, Cholesterol 69.4 mg, Fat 6.7 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 2.7 g, Sodium 893.7 mg, Sugar 7.2 g
EASY CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE - MEXICAN RECIPES - OLD EL PASO
This flavorful chicken enchilada casserole has layers of corn tortillas, shredded chicken, black beans, corn, cheese and Old El Paso™ Mild Red Enchilada Sauce. With only 15 minutes of prep time, Easy Chicken and Black Bean Enchilada Casserole is an easy-to-assemble, hearty family favorite with classic Old El Paso™ flavors.
Provided by @MakeItYours
Number Of Ingredients 8
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.
SLOW COOKER MEXICAN CHICKEN CASSEROLE
A hearty, flavorful casserole. I use boneless, skinless chicken thighs to reduce fat but you could use thighs with skin and bone for extra flavor if you prefer.
Provided by Cal-83
Categories World Cuisine Recipes Latin American Mexican
Time 6h30m
Yield 4
Number Of Ingredients 23
Steps:
- Heat olive oil in a skillet over medium-high heat and cook chicken thighs until browned on the outside, about 10 minutes. Transfer to a slow cooker.
- Grind garlic granules, chili powder, ground cumin, paprika, pepper, sugar, mustard powder, coriander, oregano, thyme, cayenne, ginger, cumin seeds, and sea salt in a mortar and pestle to make the spice mix.
- Sprinkle 1/2 the spice mix over the chicken and pour in enough water to cover. Add remaining spice mix, tomato puree, shallots, onion, red bell pepper, yellow bell pepper, and honey to the slow cooker.
- Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours
Nutrition Facts : Calories 476.3 calories, Carbohydrate 52.5 g, Cholesterol 102.6 mg, Fat 16 g, Fiber 6.3 g, Protein 35.1 g, SaturatedFat 3.7 g, Sodium 696.8 mg, Sugar 26.8 g
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