Very Tasty Mexican Chicken Casserole Recipes
MEXICAN CHICKEN CASSEROLE
Mexican Chicken Casserole - With lean chicken, healthy veggies, and perfectly balanced zesty flavor... this one pan meal will definitely be making a regular dinner time appearance!
Provided by Holly Sander
Categories Dinner
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 350F.
- In a small bowl, combine all ingredients for homemade taco seasoning then set aside.
- Spray cooking spray in the bottom of a 9x13 pan.
- Add black beans, cover with a can of Rotel, then layer the chicken tenders on top, spaced evenly.
- Sprinkle on half of the taco seasoning, followed by the peppers and onions, and then sprinkle on the rest of the taco seasoning. Cover evenly with shredded cheese.
- Bake covered for 35-40 minutes, until the veggies are still a little al dente and the chicken temp reads 165F or higher. Garnish and enjoy!
Nutrition Facts : Calories 482 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 19 grams fat, Fiber 9 grams fiber, Protein 48 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 8-9 ounces, Sodium 997 milligrams sodium, Sugar 3 grams sugar, UnsaturatedFat 0 grams unsaturated fat
VERY TASTY MEXICAN CHICKEN CASSEROLE
Make and share this Very Tasty Mexican Chicken Casserole recipe from Food.com.
Provided by JaredTheChef
Categories One Dish Meal
Time 1h
Yield 1 Casserole, 10 serving(s)
Number Of Ingredients 13
Steps:
- Line a large (mine is 13"Lx9"Wx2 1/2"D) glass dish with Doritos(I use a lot). Mix the milk and stock and pour over the chips and let sit for 1 hour.
- Layer the chicken over the chips, followed by the bell pepper, onion, garlic powder and chili powder. Top with lots of cheese.
- Next mix the cream of mushroom and cream of chicken soups with the can of corn. Spread over the cheese.
- Next add the rotel without draining, top with the remainder of the cheese and bake at 350 degrees for 45 minutes or until the cheese starts to brown.
Nutrition Facts : Calories 347.5, Fat 21.3, SaturatedFat 10, Cholesterol 76.9, Sodium 959.4, Carbohydrate 16.3, Fiber 1.4, Sugar 2.4, Protein 24.1
SUPER TASTY LITE MEXICAN CHICKEN CASSEROLE
This is one of my most requested "chicken stuff" recipes. I found it in the Cooking Light magazine (around 1998). Most of my friends don't even know that it is a ligher version of a rich calorie laden recipe because it is so tasty. I usually serve with a mixed green salad and my version of Mexican rice. This is great left over cold or hot!
Provided by SueChef
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat.
- Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.
- Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.
- Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.
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