LAYERED MEXICAN CHICKEN
This is a recipe I got on the weight watchers web site. It is SO GOOD and only 6 points for a hearty serving. Even if you aren't watching your weight, it is a great and filling dish.
Provided by Renita
Categories Chicken Breast
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- Coat a lasagna pan with cooking spray.
- Place chicken in medium saucepan and fill with enough cold water just to cover chicken.
- Set pan over high heat and bring to a boil.
- Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain.
- When chicken is cool enough to handle, cut into 1-inch pieces.
- Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
- Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface.
- Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture.
- Sprinkle with remaining cup of cheese.
- Bake until filling is bubbly and cheese is melted, about 30 minutes.
- Let stand 5 minutes before slicing into 12 pieces.
- Serve with salsa on the side.
Nutrition Facts : Calories 299.5, Fat 5.1, SaturatedFat 1.9, Cholesterol 58.1, Sodium 663.5, Carbohydrate 33.7, Fiber 6.8, Sugar 6.5, Protein 29.8
LAYERED MEXICAN CHICKEN SALAD
Time-saving shortcuts, like rotisserie chicken, prepared dressing, crunchy chips, and pre-shredded cheese, make this salad easy and quick. Fresh summer tomatoes add great color and taste.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In small bowl, mix dressing and taco seasoning mix.
- On large serving platter or individual serving plates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with tomatoes.
Nutrition Facts : Calories 590, Carbohydrate 35 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g
MEXICAN CHICKEN CASSEROLE
This Mexican chicken casserole is creamy cheesy taco spiced bliss neatly tucked into a rich bubbling casserole with a crunchy crave-worthy topping.
Provided by Kathleen
Categories Chicken Dinner Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Spray a 9X13 inch with nonstick cooking spray.
- Add vegetable oil (2 tablespoons) to a large skillet and saute onion (1 medium) and garlic (2 cloves) until onion is translucent.
- Sprinkle vegetables with taco seasoning (1 envelope), cumin (1 teaspoon), salt (3/4 teaspoon), and pepper (1/4 teaspoon) then stir to combine. Add chicken (3 cups), cream cheese (8 ounces), salsa (1 cup), masa harina (3/4 cup), green chilies (1 (7-ounce) can), pinto beans (1 (15-ounce) can), and sweet corn (1 (8.75-ounce) can). Heat until cream cheese is melted.
- Transfer chicken mix to baking dish. Spread sour cream (1 1/2 cups) evenly over top of chicken. Sprinkle 1/2 the cheese over chicken then top with tortilla chips (3 cups).
- Bake in the preheated oven until heated through, about 20 minutes. Remove from oven and top with remaining cheese and continue to bake until melted and bubbly.
- Sprinkle with cilantro and serve.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 945 kcal, Carbohydrate 76 g, Protein 28 g, Fat 61 g, SaturatedFat 30 g, Cholesterol 122 mg, Sodium 1812 mg, Fiber 9 g, Sugar 9 g, UnsaturatedFat 2 g
LAYERED MEXICAN CASSEROLE
Dig into family-pleasing casserole packed with ground beef, tortillas, refried beans and rice. Olé!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
- Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.
- Bake 30 to 40 minutes or until hot in center and bubbling along sides.
Nutrition Facts : Calories 470, Carbohydrate 48 g, Cholesterol 80 mg, Fat 1, Fiber 7 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 6 g, TransFat 1 g
MEXICAN TORTILLA-LAYERED CASSEROLE
This recipe is converted from one my mom used to make called Santa Fe Chicken. All my friends ask for Mexican Lasagna when they come over. It's one of my favorites and it is delicious, especially if you like tacos.
Provided by charliegirl928
Categories Chicken
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees.
- Grease a 13 x 9 in pan.
- Lay 6 corn tortillas so they cover the bottom of the pan.
- In a large skillet, brown the turkey over medium-high heat and drain any grease off.
- Reduce to medium heat.
- Mix in salsa, black beans, corn, and taco seasoning. Stir continually.
- When all is mixed thoroughly, put 1/2 of meat mixture on top of the tortillas in the pan.
- Add 6 dollops of sour cream on top of meat mixture in pan. Spread as evenly as possible.
- Lay another 6 tortillas over sour cream layer.
- Add remaining meat mixture.
- Add 6 more dollops of sour cream. Spread evenly.
- Use entire pkg of shredded cheese on top of all layers.
- Cover pan with lid or aluminum foil.
- Bake for 30 minutes.
- Uncover pan and bake for another 5 minutes.
Nutrition Facts : Calories 483.5, Fat 26.2, SaturatedFat 13.6, Cholesterol 112.7, Sodium 1185, Carbohydrate 34.7, Fiber 7.2, Sugar 7.7, Protein 31.6
EASY MEXICAN CHICKEN CASSEROLE
This casserole is very easy to make and a delicious, spicy combination of the best of comfort foods!
Provided by Toni Dash
Categories Main Course
Time 50m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Pour ¾ cup of the enchilada sauce into a 13-inch x 9-inch baking dish; spread evenly over the bottom of the pan. Layer the corn tortilla quarters to cover the sauce, overlapping them.
- Heat the refried beans with 2-3 tablespoons of water, in a saucepan over medium heat or in the microwave covered (for about 2 minutes) until hot and creamy. Spread the refried beans over the corn tortillas in the baking dish. Set aside.
- In a large non-stick skillet, heat the olive oil over medium high heat and add the chopped onions. Sauté until the onions are softened and translucent; 3-4 minutes.
- Add the green chilies, pinto beans, chicken, corn, tomatoes, spices and remaining 1 cup of enchilada sauce. Cook over medium heat to fully combine; 2-3 minutes.
- Spoon the filling into the baking dish spreading it evenly in the pan. Cover with the cheese and bake uncovered for 25-30 minutes until heated through and cheese has melted.
- Serve with topping options or by itself.
Nutrition Facts : Calories 247 kcal, Carbohydrate 25 g, Protein 14 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 851 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
CHICKEN ENCHILADA CASSEROLE
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Lightly spray a 9 x 13 inch baking dish with non stick cooking spray.
- In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Cook over low heat for 5 minutes.
- Pour a thin layer of sauce from above to cover the bottom of pan.
- Then add the shredded chicken to the remaining soup/sauce mixture.
- Layer 5 tortillas on top of the very thin layer in the pan. The tortillas will overlap slightly. You will need to cut some of them in half and piece them to cover up the entire bottom of the pan.
- Layer half of the soup/sauce mixture on the tortillas, then half of the cheese, then sprinkle on diced onions if desired.
- Then repeat those layers again starting with tortillas, soup/sauce mixture, optional onions, and cheese on top.
- Cover with foil and bake for 45-55 minutes.
Nutrition Facts : Servingsize 1 serving, Calories 1184 kcal, Fat 52 g, SaturatedFat 30 g, Cholesterol 139 mg, Sodium 3204 mg, Carbohydrate 131 g, Sugar 29 g, Protein 44 mg
BEST EVER LAYERED MEXICAN DIP
This is the quickest, easiest, best tasting Mexican dip ever! It's great to serve at parties. I always make two!
Provided by Noelle C
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 32
Number Of Ingredients 7
Steps:
- In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
- In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.
Nutrition Facts : Calories 70 calories, Carbohydrate 2.8 g, Cholesterol 12 mg, Fat 5.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 152.7 mg, Sugar 0.3 g
More about "layeredmexicanchicken recipes"
LAYERED MEXICAN CHICKEN CASSEROLE RECIPE - …
From recipetips.com
5/5 (1)
LAYERED MEXICAN CHICKEN SALAD | CHICKEN.CA
From chicken.ca
Servings 10Calories 320 per serving
LAYERED MEXICAN CHICKEN | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine MexicanCategory Dinner,LunchServings 12Total Time 50 mins
- Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
- Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
MEXICAN CHICKEN CASSEROLE - THE BLOND COOK
From theblondcook.com
- In a large bowl, stir together the soups and salsa until well combined. Add shredded chicken and stir to combine and evenly coat chicken.
- Layer 4 of the flour tortillas evenly in the bottom of the casserole dish. Spread ½ of the chicken mixture over the tortillas.
EASY MEXICAN CHICKEN CASSEROLE RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
- In a small bowl, stir together refried beans and chicken broth to make them easier to spread, set aside.
- In a large skillet over medium-high heat, add olive oil, onion, red and green bell peppers, and jalapeño. Cook, stiring often, until tender, about 10 minutes.
LAYERED CHICKEN ENCHILADA BAKE - EMILY BITES
From emilybites.com
- Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray. Drizzle about 1/3 cup of the enchilada sauce across the bottom of the dish and spread around with the back of a spoon to lightly coat the bottom of the dish. Arrange 4 ½ of the tortillas across the bottom of the dish to cover the majority of the space (my arrangement is pictured above). Use a spatula to spread the refried beans evenly across the tortillas, forming an even layer across the whole dish. Set aside.
- In a large skillet or saute pan, bring the oil to medium heat. Add the chopped chicken and diced onion and stir to coat in the oil. Cook, stirring occasionally, until the chicken is cooked through and the onions are softened (6-10 minutes). Drain the liquid from the pan if necessary. Add all the remaining enchilada sauce, the black beans and the corn and stir together. Remove from heat.
- Spoon about half of the chicken and sauce mixture evenly across the top of the refried bean layer in the casserole dish. Sprinkle about half of the cheddar cheese evenly across as well. Arrange the remaining 4 ½ tortillas in a similar style to step 1 (I did the same but flipped the layout so any small missing spots from layer 1 would be covered and vice versa). Spoon the remaining chicken and sauce mixture evenly across the newly laid tortillas. Sprinkle the remaining cheese over the top. Bake in the oven for 30 minutes. Cut into 8 pieces and serve.
LAYERED MEXICAN CHICKEN | RECIPES | WW USA
From weightwatchers.com
- Place chicken in a medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
- Transfer chicken to a large bowl and add beans, sour cream, 1 cup shredded cheese, chilies, cumin and pepper; mix well and set aside.
LAYERED MEXICAN CHICKEN SALAD
From crecipe.com
ALICE'S LAYERED MEXICAN CHICKEN CASSEROLE WITH RICE ...
From geauxaskalice.com
LAYERED MEXICAN CHICKEN - MASTERCOOK
From mastercook.com
MEXICAN CHICKEN CASSEROLE - CLEVER ... - CLEVER HOUSEWIFE
From cleverhousewife.com
LAYERED MEXICAN CHICKEN SALAD RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
LAYERED MEXICAN CHICKEN RECIPE | SAY MMM
From saymmm.com
LAYERED MEXICAN CHICKEN | HEALTHY RECIPES | WW CANADA
From pinterest.ca
LAYERED MEXICAN CHICKEN - BIGOVEN.COM
From bigoven.com
LAYERED MEXICAN CHICKEN - WOODBANK LANE
From woodbanklane.com
LAYERED MEXICAN CHICKEN RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
LAYERED MEXICAN CHICKEN SALAD - MEXICAN RECIPES
From fooddiez.com
MEXICAN LAYERED CHICKEN CASSEROLE - FEELS LIKE HOME™
From feelslikehomeblog.com
LAYERED MEXICAN CHICKEN RECIPE - WEBETUTORIAL
From webetutorial.com
LAYERED MEXICAN CHICKEN SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
LAYERED MEXICAN CHICKEN RICE BAKE - PICKY PALATE
From picky-palate.com
LAYERED MEXICAN CHICKEN SALAD - CRECIPE.COM
From crecipe.com
LAYERED MEXICAN CHICKEN SALAD RECIPE - HEALTH.COM
From health.com
MENU MUSINGS OF A MODERN AMERICAN MOM: EASY MEXICAN ...
From pinterest.com
10 BEST LAYERED CHICKEN CASSEROLE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love