Mexican Chicken And Corn Casserole Recipes
MEXICAN CORN AND CHICKEN CASSEROLE
This easy recipe combines Mexican cheeses and seasonings with rice and tomatoes for a chicken casserole that showcases so many of the flavors you love in south-of-the-border cooking.
Provided by BHG Test Kitchen
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Grease a 2-quart casserole; set aside. In a large saucepan combine broth and rice. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender.
- Meanwhile, in another large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Remove from heat.
- Add corn, shredded chicken, tomatoes, tomato sauce, 1/2 cup of the cheese, the chili powder, and the rice mixture to onion mixture; stir until well mixed. Transfer to the prepared casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 20 to 25 minutes or until cheese is lightly browned and mixture is heated through. If desired, top with sour cream, cilantro, and sliced green onions.
Nutrition Facts : Calories 524 kcal, Carbohydrate 66 g, Cholesterol 70 mg, Protein 32 g, SaturatedFat 7 g, Sodium 1099 mg, Sugar 8 g, Fat 16 g, UnsaturatedFat 5 g
MEXICAN STREET CORN CHICKEN
This Mexican Street Corn Chicken is a FAVORITE chicken breast dinner. With tender chicken smothered in a creamy corn mixture, it has all the flavors of Mexican Elote, but made with minimal time and effort.
Provided by Kimber
Categories Dinner
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
- In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
- Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.
Nutrition Facts : ServingSize 1 chicken breast, Calories 492 kcal, Carbohydrate 24 g, Protein 53 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 164 mg, Sodium 958 mg, Fiber 3 g, Sugar 5 g
MEXICAN CHICKEN AND CORN CASSEROLE
This has a mexican flavor similar to mexican cornbread, but it is a lot more moist and makes a great meal, or leave out the chicken for a great side dish.
Provided by DJBiker
Categories One Dish Meal
Time 1h10m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together.
- Place in a buttered 2-quart dish.
- Bake until set in the middle, usually about an hour.
Nutrition Facts : Calories 231.1, Fat 13.4, SaturatedFat 2.5, Cholesterol 52.9, Sodium 421.1, Carbohydrate 22, Fiber 1.8, Sugar 3.6, Protein 8.9
CHICKEN STREET CORN SKILLET
Ree thinks this recipe-a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken-is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 425 degrees F.
- In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
- Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
- Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
- Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.
MEXICAN CASSEROLE
Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. Easy and quick to fix weekday casserole with a Mexican flair. Nutritious and kid friendly.
Provided by SUEZQZ_64
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
- Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 34 g, Cholesterol 59.1 mg, Fat 16.6 g, Fiber 7.4 g, Protein 26.8 g, SaturatedFat 6.4 g, Sodium 1286.4 mg, Sugar 4.2 g
MILLION DOLLAR CHICKEN CASSEROLE
Creamy and incredibly savory, it's a casserole that's hard to stop eating. The cottage cheese is the trick to getting such a creamy, melty texture. Using rotisserie chicken is a must for the recipe and helps keep it quick.
Provided by Amanda Stanfield
Categories Chicken Casserole
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
- Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
- Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
- Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 14.9 g, Cholesterol 102.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 11.4 g, Sodium 738.3 mg
MEXICAN CHICKEN CASSEROLE
I found this recipe in a cookbook, but changed it so much to my own liking that it no longer resembles the original. My husband and I moaned at the first taste of this. It is just as yummy reheated and you can add a few more chips to make it have that crispness again. Hope you enjoy!
Provided by new2cookin
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- mix everything together except the chips and 1/4 cup of cheese. butter a deep casserole dish. Pour some of the mixture in the bottom of the pan. break chips into small pieces and sprinkle on top the mixture - repeat with about 3 layers. use the remaining cheese to sprinkle on top. bake uncovered at 350 for 30 minutes or less. Check oven occasionally.
- you can add green chiles and jalapenos depending on how spicy you'd like it.
Nutrition Facts : Calories 621.7, Fat 25.2, SaturatedFat 8.6, Cholesterol 72.1, Sodium 1887, Carbohydrate 64.8, Fiber 8.7, Sugar 4.5, Protein 38.1
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