Mexicali Chicken Casserole Recipes

MEXICAN CHICKEN CASSEROLE

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.

MEXICALI CHICKEN CASSEROLE

Steps:

• Cook chicken the day before. Chop chicken and store until ready to put casserole together.
• Mix cream of chicken soup, milk, Mexican style canned tomatoes, chicken and spices together.
• Carefully add in the tortilla chips and stir. Spread 9 pounds of chicken mixture into each steam table pan.
• Bake in 325° F convection oven until internal temperature reaches 160° F or approximately 30-45 minutes.
• As soon as casserole is removed from oven, sprinkle with 1 pound 10 ounces of cheese and put in the hot box to keep warm and melt the cheese.
• Cut steam pan 5 X 6 or 30 portions per pan.

EASY MEXICAN CHICKEN CASSEROLE RECIPE - (3.6/5)

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.

CROCK POT MEXICALI CHICKEN

Steps:

• 1. Spray the Crock Pot with non-stick cooking spray.
• 2. Put in the chicken breasts.
• 3. Sprinkle with cumin (if desired).
• 4. Drain the corn and black beans. Add to Crock Pot.
• 5. Add the salsa to the Crock Pot.
• 6. Cook on low for 6-8 hours, or on high for 2-3 hours until chicken is tender.
• 7. Top with cheese and cook for about 20 minutes longer until the cheese is melted.

MEXICALI CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

MEXICAN CHICKEN AND DORITOS® CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken breasts into a large pot and cover with water; bring to a boil. Reduce heat to medium-low. Simmer until tender, about 20 minutes; drain. Shred chicken.
• Combine sour cream, cream of chicken soup, and green chiles in a bowl. Spread a small amount of the mixture over the bottom of a 9x13-inch baking pan. Sprinkle 1/2 the shredded chicken on top. Sprinkle 1/2 the chips over chicken layer and top with 1/2 the Cheddar cheese. Repeat layering once more with remaining sour cream mixture, chicken, chips, and Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven until top is golden brown and bubbling, about 30 minutes.

QUICK MEXICALI CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
• Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.

MEXICALI CHICKEN CASSEROLE

Steps:

• Combine first 4 ingredients in 3 qt casserole or dutch oven.
• In large bowl combine all dry ingredients and then add milk, margarine and eggs.
• Stir in onion, chilies and pimento.
• Pour over chicken mixture.
• Bake at 350 degrees for about 50-60 minutes.

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.