Golden Mexican Chicken Casserole Recipes

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350F. Spray a 13x9 casserole dish with cooking spray.
• In a pan, stir together the 3 kinds of soup, tomatoes, and green chili. Stir in the chicken. Warm mixture on low. This makes it easier to spread.
• Add a layer of tortillas to the baking dish.
• Add a layer of the chicken mixture to the dish. Begin and end with tortillas.
• Sprinkle the cheese over the casserole.
• Bake 350 F for 30 minutes. For a golden top, you can broil the top for about 40 seconds.

GOLDEN CHICKEN CASSEROLE

Steps:

• Combine the soups, water and salt; mix well. In a greased 13x9-in. baking dish, layer a third of the soup mixture, half of the Tater Tots, half of the vegetables and half of the chicken. Repeat layers. Top with remaining soup mixture. Sprinkle with cheese. , Cover and bake at 350° for 60-70 minutes or until bubbly. Uncover; bake 5-10 minutes longer or until browned and heated through.

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 F and grease a 13x9 casserole dish with non-stick cooking spray.
• Crush tortilla chips lightly and sprinkle approximately 1 cup across the bottom of the baking dish.
• Layer diced chicken and black beans over the crushed chips.
• Stir 1 teaspoon of cumin into the cream of chicken soup. Spread the soup mixture over the chicken and beans, using a spatula to gently spread it evenly over the entire top. Add canned tomatoes over the soup layer.
• Sprinkle cheese evenly over the tomato layer and top with remaining crushed chips.
• Bake for 25-30 minutes or until casserole is hot and bubbly and the cheese is fully melted.
• Garnish casserole with cilantro and chopped tomatoes.
• Serve immediately with a slice or two of fresh jalapeño.

EASY MEXICAN CHICKEN CASSEROLE

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.

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9-inch baking dish with cooking spray.
• Combine chicken, taco seasoning, cream of chicken sour cream, black beans, Rotel tomatoes, corn kernels, and cheese.
• Spread chicken mixture into prepared pan. Top with tortilla strips.
• Bake for 30 minutes, or until casserole is bubbly and heated through.

SOUTHWEST CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• In a large casserole dish, lay down white rice, minced garlic, onion and chicken broth. Stir until combined.
• Add chicken breasts, black beans, corn, salsa, chili powder and paprika on top. Try to keep the rice on the bottom and covered so it can cook correctly.
• Top with cheddar cheese.
• Cover and bake for 45 minutes.
• Bake uncovered for an additional 10 minutes or until the cheese is melted.

HEALTHIER MEXICAN CHICKEN CASSEROLE

Steps:

• Pre-heat oven to 350°F.
• Heat a large sauté pan with oil, add chicken and garlic and sauté for 2 minutes over medium high heat until chicken is golden brown.
• Add onion, bell pepper, tomato and spices and cook until vegetables are tender. Add chicken stock and chiles. Cook until stock is almost gone.
• Lightly coat an 8 x 8-inch glass baking dish with cooking spray. Place 1 tortilla in bottom of pan. Spread 1/2 of chicken mixture over tortilla. Top with 1/2 of cheese. Then top with remaining tortilla, chicken mixture and cheese.
• Bake for 15 to 20 minutes or until cheese is melted and lightly browned on top. Cut into 4-6 servings.

MEXICAN CHICKEN CASSEROLE RECIPE - (5/5)

Steps:

• Preheat oven to 400˚F and butter a 9x13 casserole dish. Cut chicken breasts in half lengthwise and season both sides with salt and pepper. Place a large skillet over medium heat and add 2 Tbsp oil. Once oil is hot, add chicken in a single layer and cook about 3 minutes per side or until golden and just cooked through with an internal temperature of 165˚F. Cook chicken in 2 batches so you don't overcrowd the pan and add more oil as needed. Arrange sautéed chicken in buttered casserole dish so they are flat and not overlapping too much. In a medium bowl, mix together 2 cups Mexican cheese, 1 cup sour cream and 2 cans of green chilis with their juice. Pour over chicken. Sprinkle the top with 1 cup remaining cheese and bake uncovered at 400˚F for 15 min or until cheese is melted and sauce is bubbling at the edges. Serve garnished with diced avocado, tomatoes and chopped cilantro.

MEXICAN FIESTA CASSEROLE

Steps:

• Heat oil in a pan and Saute onion with garlic till pale. Add chicken and green pepper and cook until done Add tomato and spices - allow to cook for 5mins Add beans and Chives- cook for 5 mins Layer half a pack doritos in an ovenproof dish Top with chicken mixture Add the remaining dorito chips over the chicken Pour over your white sauce and top with Mozzarella, cheddar and crumbled feta Bake at 190 for about 25 to 30mins until cheese is golden and bubbly Garnish: avo, sour cream and paprika

GOLDEN MEXICAN CHICKEN CASSEROLE

Steps:

• Grease a 9x13 casserole and line it with tortillas that have been moistened with chicken broth.
• Lay deboned chicken on top of tortillas. Cover with onions, peppers and mushrooms.
• Mix soups together with hot sauce and pour over other ingredients in pan.
• Cover with shredded cheese.
• Bake at 350 degrees for 25 to 30 minutes, until bubbly and done.