Creamy Chicken Tex Mex Casserole Recipes

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TEX-MEX CHICKEN CASSEROLE



Tex-Mex Chicken Casserole image

This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h30m

Yield 8

Number Of Ingredients 13

1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 tablespoon butter
1 small onion, finely chopped
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (4.5 ounce) can chopped green chiles
⅓ cup milk
2 tablespoons sour cream
1 teaspoon chili powder
1 teaspoon ground cumin
2 ½ cups chopped cooked chicken
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
  • Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
  • Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
  • Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g

TEX-MEX CHICKEN SPAGHETTI



Tex-Mex Chicken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
1 pound spaghetti
Two 10 3/4-ounce cans cream of chicken soup
2 generous cups pulled rotisserie chicken (from about 1 large chicken)
1 cup chicken stock
1 tablespoon adobo sauce from canned chipotles
1 teaspoon seasoned salt
1 poblano pepper, finely diced
1 small red bell pepper, finely diced
1 medium onion, finely diced
2 1/2 cups shredded sharp pepper jack cheese
Freshly ground black pepper
Fresh cilantro leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
  • Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
  • Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

CREAMY DREAMY EASY MEXICAN CHICKEN CASSEROLE



Creamy Dreamy Easy Mexican Chicken Casserole image

I was looking for an easy and fast Mexican casserole and I got a few ideas from a couple recipes here on Zaar and then added my own touches and ingredients. This is an extra creamy casserole, just delicious! And this is a very versatile recipe. Use whatever type of meat you'd like, delete the onions for an even faster prep time, add jalapeños, etc. Delete the tortillas and it is an awesome enchilada filling or even an appetizer dip.

Provided by Sirpezy

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (1 lb) rotisserie roasting chicken
3/4 cup medium yellow onion, chopped (about half medium onion)
1 (16 ounce) can refried beans
1 (8 ounce) can Rotel tomatoes & chilies
1 (10 3/4 ounce) can Campbell southwest-style pepper jack soup
3/4 cup sour cream
3/4 cup shredded taco blend cheese
3 large flour tortillas
1 (1 1/4 ounce) package taco seasoning

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.

Nutrition Facts : Calories 648.6, Fat 28.1, SaturatedFat 10.4, Cholesterol 75.9, Sodium 2080.5, Carbohydrate 72.3, Fiber 10.6, Sugar 6.6, Protein 27.4

TEX-MEX CASSEROLE



Tex-Mex Casserole image

Both family and friends enjoy this Tex-Mex casserole recipe-even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!). -Cheryl Ruesch, Waukegan, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 9

2 pounds ground beef
1 medium onion, chopped
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cans (10 ounces each) green enchilada sauce
3/4 cup 2% milk
1 teaspoon garlic powder
30 taco shells, broken
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 415 calories, Fat 25g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

CREAMY TEX MEX CHICKEN ENCHILADAS



Creamy Tex Mex Chicken Enchiladas image

This is the enchilada recipe my mom used when I was growing up. It is different in that is uses cream cheese. Oh it is so yummy....the memories just flood back. I believe it comes from a Pace Picante Tex Mex recipe. I like to serve it with my Lone Star Spanish Rice. Check it out in my recipes.

Provided by Delish

Categories     Chicken

Time 40m

Yield 16 enchiladas, 6-8 serving(s)

Number Of Ingredients 9

1 large onion, chopped
4 tablespoons butter or 4 tablespoons margarine
3 cups shredded cooked chicken
1 1/2-2 cups salsa or 1 1/2-2 cups picante sauce, divided
6 ounces cream cheese, softened
2 teaspoons ground cumin
3 cups shredded monterey jack cheese or 3 cups cheddar cheese
16 corn tortillas
vegetable oil

Steps:

  • Saute onion in butter until tender but not brown.
  • Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
  • Remove from heat; stir in 1 cup shredded cheese.
  • Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
  • Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
  • Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
  • Place enchiladas in pan and spoon salsa over top.
  • Sprinkle with remaining cheese.
  • Bake at 350 for 15-20 minutes.

Nutrition Facts : Calories 664.6, Fat 41.4, SaturatedFat 23.5, Cholesterol 154.3, Sodium 913, Carbohydrate 36.6, Fiber 5.5, Sugar 4, Protein 38.6

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