Mexicanmucbilpollochickentamalecasserole Recipes

EASY MEXICAN CASSEROLE

Easy Mexican Casserole image

This is based on a recipe from the Allrecipes website submitted by AndreaLF63, which I made a few minor changes to suit our taste preferences such as adding a can of white corn and using canned diced tomatoes instead of fresh chopped tomatoes. But I look forward to making this again and trying some of the other changes that some of the reviewers suggested, like maybe adding some minced garlic or perhaps a diced jalapeno pepper or chopped bell pepper.

Provided by Northwestgal

Categories Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
1 (15 ounce) can corn
1 1/2 cups tortilla chips, crushed
2 cups light sour cream
1 (3 7/8 ounce) can sliced black olives, drained
3/4 cup chopped green onion
1 cup diced tomato (you can use 15-oz can diced tomatoes if drained well)
2 cups shredded cheddar cheese

Steps:

Preheat oven to 350°F (175°C). Spray a 9x13 baking dish with nonstick cooking spray; set aside.
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans and corn, and cook just until heated through.
Spread crushed tortilla chips in bottom of prepared baking dish, and then spoon beef mixture over chips. Spread sour cream over the beef layer, and then sprinkle olives, green onion, and tomato over the sour cream layer.
Bake in preheated 350° oven for 25 to 30 minutes. Top with cheddar cheese and return to oven to bake another 5 minutes or just until the cheese starts to melt.

MEXICAN CHICKEN CASSEROLE

Mexican Chicken Casserole image

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

Ingredients

3 -4 chicken breasts
1 (10 1/2 ounce) can cheddar cheese soup
1 (10 1/2 ounce) can cream of chicken soup
1 (8 ounce) jar salsa
1 (4 ounce) can diced green chilies
1 (16 ounce) bag nacho cheese flavor Doritos, crushed (large bag)
1 (8 ounce) bag mexican cheese
1 (8 ounce) package jalapeno jack cheese, shredded
canned jalapeno slices or sliced ripe olives, for presentation

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.

POBLANO CHICKEN ENCHILADA CASSEROLE

Poblano Chicken Enchilada Casserole image

I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.

Provided by TYGERCOOKS

Categories World Cuisine Recipes Latin American Mexican

Time 1h15m

Yield 8

Number Of Ingredients 13

Ingredients

6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
¼ cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese

Steps:

Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
Preheat oven to 350 degrees F (175 degrees C).
Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g

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