Cheesy Chicken Mexican Casserole Recipes

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EASY CHICKEN ENCHILADA CASSEROLE



Easy Chicken Enchilada Casserole image

Easy Chicken Enchilada Casserole - 4 ingredients is all it takes to make this popular Mexican dish. It's cheesy, it's spicy, it's sinfully delicious.

Provided by Joanna Cismaru

Categories     Main Course

Time 1h5m

Number Of Ingredients 4

1 pound chicken breasts ( boneless and skinless (about 2 large chicken breasts))
14 ounce Enchilada sauce
6 medium corn tortillas
3 cups Monterey Jack cheese (shredded)

Steps:

  • Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
  • Remove chicken from the pot and shred with two forks.
  • Preheat oven to 375 F degrees.
  • Start layering the casserole. Start with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
  • Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
  • Serve warm.

Nutrition Facts : Calories 413 kcal, Carbohydrate 21 g, Protein 33 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 98 mg, Sodium 871 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

CHEESY MEXICAN CASSEROLE



Cheesy Mexican Casserole image

Chicken, cheese, and spices. You can substitute Cheddar cheese for the Mexican-style cheese blend, if desired.

Provided by Texasgal60

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 10

cooking spray
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container fat-free sour cream
1 (4.5 ounce) can chopped green chilies
½ cup low-fat milk
2 ½ cups cooked, shredded chicken breast meat
8 (6 inch) yellow corn tortillas, torn into bite-size pieces
1 teaspoon taco seasoning mix, or more to taste
1 large tomato, chopped
1 ½ cups shredded Mexican-style cheese blend, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
  • Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
  • Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 21.8 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2.1 g, Protein 21.7 g, SaturatedFat 6.2 g, Sodium 689.9 mg, Sugar 4.6 g

CHEESY MEXICAN CASSEROLE



Cheesy Mexican Casserole image

Cheesy Mexican Casserole is a quick and easy Main Dish recipe that your family will love.

Provided by Amy

Categories     Main Dishes

Time 1h

Number Of Ingredients 11

1 pound ground beef (browned)
1/2 cup chopped onion or 2 Tablespoons dried
1 clove garlic, minced
1 (16 oz.) can refried beans
1 (10 oz.) can cream of mushroom soup
1 (8 oz.) can tomato sauce
1 ( 4 oz. ) can green chilies, chopped
1 (9 3/4 oz.) package Doritos Nacho Cheese Chips
1 1/2 cups Cheddar or Colby cheese, grated
1 1/2 cups Monterrey Jack cheese, grated
1 (10 oz.) can tomatoes with green chilies

Steps:

  • Brown ground beef, onion and garlic in a large skillet; drain well.
  • Add beans, soup, tomato sauce, and green chilies, stir together and set this aside.
  • In a 9" X 13" greased pan, cover bottom with one layer of crushed chips.
  • Add several large spoonfuls of bean and hamburger mixture, then sprinkle with cheese (both kinds).
  • Continue layering in same way one more time; making two layers.
  • If desired, top with one can tomatoes with green chilies. spreading to cover.
  • Top with more cheese.
  • Bake at 350 degrees for 40 minutes.

Nutrition Facts : Calories 407 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 817 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

CHEESY CHICKEN MEXICAN DORITOS CASSEROLE!



Cheesy Chicken Mexican Doritos Casserole! image

The family loved it!!!!

Provided by Daniel Allen

Categories     Casseroles

Time 35m

Number Of Ingredients 9

3 c shredded cooked chicken
2 c shredded cheese (or more if you are a cheese hound)
1 can(s) cream of chicken soup
1/2 c milk
1/2 c sour cream
2 can(s) ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 pkg taco seasoning (or more- to taste)
1 bag(s) doritos
fell free to top it off with lettuce ,tomatoes and onions

Steps:

  • 1. Pre-heat oven to 350-f degrees.
  • 2. In a mixing bowl, combine all ingredients except doritos.
  • 3. In a greased 2 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
  • 4. Then if you like, you can top it off with lettuce ,tomatoes and onions

EASY MEXICAN CHICKEN CASSEROLE RECIPE - (3.6/5)



Easy Mexican Chicken Casserole Recipe - (3.6/5) image

Provided by msippigrl

Number Of Ingredients 8

2 to 2 1/2 cups cooked chicken*, chopped or shredded
1 (10 1/2 oz) can cream of chicken soup
1 (10 oz) can Original Rotel tomatoes with green chilies
1/4 cup sour cream
1 (4 oz) can chopped green chiles
1 - 2 teaspoons dry taco seasoning*
2 cups (7-8 ozs) package shredded mild cheddar or Mexican blend cheese, divided
Half of a (13 oz) bag of corn tortilla chips (I used Tostitos Restaurant Style)

Steps:

  • Cook and chop/shred the chicken or use Traditional rotisserie chicken. (*I pan cooked 7 chicken tenders). Lightly grease or spray a 2-qt. baking dish. (I used an 11x7") Set aside. Preheat oven to 350° F. In a medium skillet or saucepan, combine the soup, Rotel tomatoes, sour cream, green chiles, and taco seasoning and heat on medium setting just until mixture is heated through (not bubbling). Stir in the chicken and 1 cup of the cheese until melted. Put a generous layer of tortilla chips in the bottom of the baking dish, overlapping the edges. Spoon half the chicken mixture over the chips. Repeat layers one more time, ending with chicken mixture on top. Sprinkle top with the remaining 1 cup cheese. Bake for 15-20 minutes, just until heated through and cheese is melted. Serve hot over Mexican rice and additional sour cream, taco sauce, and green onions on top, if desired. *Notes I pan cooked 7 frozen (thawed) chicken tenders by spraying them lightly with cooking oil and seasoning with a little homemade chili seasoning (recipe follows) then cooked, covered, about 3 minutes on each side. Then removed from skillet and roughly chopped. To the little pan drippings left in the skillet, I added the other ingredients as stated above and proceeded with the recipe. I used cheddar cheese on one casserole and Mexican Blend on the other one. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Homemade Chili Seasoning 2 Tbls. plus 1 tsp. paprika 2 tsp. ground oregano 2 tsp. ground cumin 1 1/2 tsp. garlic powder 1 1/4 tsp. onion salt (or 3/4 tsp. onion powder plus 1/2 tsp. salt) 1/4 t. ground hot pepper, optional Stir all ingredients together and store in an airtight bottle.

CHEESY CHICKEN MEXICAN CASSEROLE



Cheesy Chicken Mexican Casserole image

Easy week night dinner - adapted from a recipe taken from Australian Good Taste Magazine. I used mild salsa to make it kid friendly but go as hot and spicy as you like .

Provided by katew

Categories     Mexican

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
500 g diced chicken fillets
1 (420 g) can kidney beans, drained
1 (420 g) can Mexican chili beans
1 (420 g) can corn kernels, drained
1 (300 g) jar mild salsa
1 cup grated cheese

Steps:

  • Heat oil and brown chicken in pan.
  • Tip beans over base of 4 cup capacity ovenproof baking dish.
  • Top with all the cooked chicken.
  • Tip corn over chicken layer.
  • Pour over salsa.
  • Sprinkle cheese over the top.
  • Bake for 20 minutes or until chicken is cooked through
  • Serve with guacamole and/or sour cream if desired.

Nutrition Facts : Calories 716.7, Fat 16.4, SaturatedFat 6.1, Cholesterol 98.1, Sodium 1435, Carbohydrate 95.5, Fiber 17.4, Sugar 4.6, Protein 54.6

CHEESY MEXICAN CHICKEN



Cheesy Mexican Chicken image

Make and share this Cheesy Mexican Chicken recipe from Food.com.

Provided by Kim127

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
4 boneless skinless chicken breast halves
1 tablespoon butter or 1 tablespoon margarine
1 (4 1/2 ounce) can chopped green chilies
1 cup shredded monterey jack cheese
additional paprika (optional)

Steps:

  • Combine the black and red pepper, paprika and garlic powder.
  • Sprinkle evenly over chicken.
  • Melt butter in a large skillet over medium-high heat.
  • Add chicken and cook for 5-6 minutes on each side or until golden brown.
  • Remove from heat.
  • Top with chiles and cheese.
  • Cover and let stand 2-3 minutes or until cheese melts.
  • Sprinkle with additional paprika.
  • (optional).

Nutrition Facts : Calories 277.1, Fat 13, SaturatedFat 7.6, Cholesterol 101.2, Sodium 251.3, Carbohydrate 4, Fiber 0.8, Sugar 1.9, Protein 35

MEXICAN CHICKEN CASSEROLE



Mexican Chicken Casserole image

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

2 tablespoons vegetable oil
1 medium onion, (diced)
2 cloves garlic, (minced)
1 envelope taco seasoning
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked chicken, (shredded into bite sized pieces)
8 ounces cream cheese, (softened)
1 cup salsa
3/4 cup masa harina
1 (7-ounce) can chopped green chilies
1 (15-ounce) can pinto beans, (drained)
1 (8.75-ounce) can sweet corn, (drained)
1 1/2 cups sour cream
3 cups Monterey jack cheese
3 cups tortilla chips, (lightly crushed)
1/4 cup cilantro, (chopped)

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

CHEESY MEXICAN CHICKEN CASSEROLE



Cheesy Mexican Chicken Casserole image

A healthy high protein meal with only 7 ingredients. It also comes together in just 30 minutes!

Provided by Kristy Hegner

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 7

1 pound chicken breast, cooked and shredded (or chicken thighs)
3 tablespoons taco seasoning (or 1 packet)
1/2 cup fat free plain Greek yogurt (can substitute light sour cream)
1 (15 ounce) can black beans, drained and rinsed
1 cup salsa
1 1/2 cup Mexican-blend shredded cheese (divided)
tortilla chips (optional)

Steps:

  • Preheat oven to 350°F. Spray non-stick cooking spray in a 2 1/2 quart casserole dish.
  • Combine all ingredients, except 1/2 cup cheese, and put in casserole dish.
  • Bake for about 20 minutes (add 10 minutes if chicken came out of refrigerator).
  • Add remaining cheese and bake for another 5 minutes.
  • Serve by itself or with tortilla chips.

MEXICAN CHICKEN CASSEROLE



Mexican Chicken Casserole image

Mexican Chicken Casserole is one of our favorite dinners, with layers of tortilla chips, creamy chicken, salsa, beans, and cheese!

Provided by Kristin Maxwell

Categories     Appetizer     Main Course

Time 40m

Number Of Ingredients 10

3 cooked chicken breasts, diced or shredded (about 2 cups)
1 cup salsa (your favorite)
4 ounces cream cheese (1/2 cup)
2 ounces canned diced green chiles (half of a 4-ounce can; use the whole can for more kick)
7.5 ounces canned black beans (half a 15-ounce can, drained and rinsed)
1 cup crushed tortilla chips
1 cup sour cream
1 medium sized tomato (diced)
2 green onions (sliced)
2 cups shredded cheddar/jack cheese

Steps:

  • Preheat your oven to 350 degrees and prepare an 8" square or round dish.
  • Place cooked chicken in a saute pan, add salsa and cream cheese and heat through until cream cheese is melted.
  • Add black beans and green chiles and heat through.
  • Layer ingredients in your prepared dish as follows: Crushed tortilla chips, Chicken mixture, Sour cream, Tomatoes, Green Onions, Cheese.
  • Bake for 30 minutes or until hot and bubbly. Garnish with sliced green onions or cilantro and fresh tomato.

Nutrition Facts : Calories 567 kcal, Carbohydrate 25 g, Protein 42 g, Fat 33 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 147 mg, Sodium 918 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

CHEESY MEXICAN CHICKEN LASAGNA



Cheesy Mexican Chicken Lasagna image

Corn tortillas are layered with chicken, poblano chiles and cheese for a Mexican riff on lasagna.

Provided by Food Network Kitchen

Time 1h30m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil, plus more, for greasing and frying
3 boneless, skinless chicken thighs, cut into 1/4-inch strips
Kosher salt
2 poblano chiles, halved lengthwise, stemmed, seeded and cut into 1/4-inch strips
2 medium tomatoes, chopped
2 cloves garlic, thinly sliced
12 small corn tortillas
3 1/2 cups shredded Mexican cheese blend (about 14 ounces)
1/2 cup grated Parmesan
1/2 cup sour cream
2 cups shredded romaine lettuce
2 radishes, thinly sliced

Steps:

  • Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil.
  • Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucy, 5 to 6 minutes. Remove the skillet from the heat and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool.
  • Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in batches of 3, adding and heating oil as needed between batches.
  • Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the Mexican cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese blend.
  • Cover the dish loosely with foil and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

CHICKEN AND CHEESE MEXICAN CASSEROLE



Chicken and Cheese Mexican Casserole image

[DRAFT]

Provided by Food Network

Time 50m

Yield 6 Servings

Number Of Ingredients 10

8 each Mission® Super Size Yellow Corn Tortillas
4 oz. Mission® Brown Bag White Tortilla Strips, crushed
15 oz. Diced tomatoes, canned
10 oz. Diced tomatoes with green chilies, canned
16 oz. American processed cheese product, cubed
1 tbsp. Butter
1/2 cup Yellow onion, diced
16 oz. Chicken breast, cooked, shredded
30 oz. Black beans, canned, drained, rinsed
1½ cups Cheddar cheese, shredded

Steps:

  • 1. Pre-heat oven to 350°F. Spray a 9x13 inch baking dish with non-stick cooking spray. 2. In a saucepan, heat the butter over medium high heat until melted. Add the onions and cook until translucent, about five minutes. Once onions are cooked, add the undrained diced tomatoes, tomatoes with green chilies, and the American processed cheese product. Reduce the heat to medium-low and cook until warm and melted. 3. In a mixing bowl, combine the shredded chicken and the black beans. 4. To start building the casserole, spoon a small amount of the cheese /tomato mixture into the bottom of the prepared baking dish and spread evenly, lay out four tortilla shells on top of the cheese, covering the bottom of the pan. Top with ½ the chicken & bean mixture and ½ of the remaining cheese sauce, spreading each layer evenly. Sprinkle ½ of the cheddar cheese over. Repeat layers. Top with the crushed tortilla chips. 5. Bake for 15-20 minutes, or until heated through and bubbly. Cut and serve.
  • - For those who prefer more spice, this recipe can be prepared with 20 oz. of diced tomatoes and green chilies.

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