Easy Mexican Chicken Bake Food

EASY MEXICAN CHICKEN BAKE LOW CARB

Steps:

• Preheat oven to 400 F (200 C), and lightly oil or grease a 9 x 13 baking dish.
• Add ¼ cup of salsa to the bottom of the pan. Layer chicken breasts on top of salsa.
• Spoon green chilies over chicken.
• Pour remaining 1 cup of salsa over the top of chicken.
• Sprinkle both queso quesadilla cheese and cheddar cheese over the top of salsa.
• Scatter sliced olives over the top.
• Bake for 30 to 40 minutes, or until chicken is done in center.
• Top with chopped avocado & garnish with optional chopped cilantro and add a ½ tbsp of sour cream to each serving if desired. Serve.

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.

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.

EASY MEXICAN CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste.
• Spread a layer of tortilla chips in the bottom of a 9x13 inch baking dish. Spread the mixture over the chips and top with the remaining chips.
• Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 400F.
• Prepare the rice according to the directions on the package.
• Dump the sour cream and taco seasoning into a large mixing bowl.
• Stir the sour cream and taco seasoning together well.
• Add the shredded chicken to the bowl and stir until all of the chicken is coated in the sour cream mixture.
• Add the Rotel and chopped green onions to the bowl and stir well.
• Add the shredded cheese to the bowl and stir well again.
• Dump the cooked rice into a greased 9 x 13 inch baking dish and spread it out evenly,
• Spoon the chicken mixture over the rice in the baking dish.
• Sprinkle the remaining cup of shredded cheese on top.
• Place the dish in the oven and bake until the casserole is bubbling and the cheese is starting to brown around the edges. 22-25 minutes.
• Remove the casserole from the oven and sprinkle the remaining green onions on top.
• Serve and enjoy!

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.

CHEESY MEXICAN CHICKEN AND RICE BAKE

Steps:

• Preheat the oven to 200°C/390°F.
• In a large, deep braiser sauté the onion, garlic and pepper until soft and fragrant.
• Add the rice and season with the taco spice and a pinch of salt. Pour in the chicken stock and tomatoes.
• Allow to cook until the rice has absorbed most of the liquid then stir in the beans, corn and chicken.
• Place in the oven and bake for 10 minutes. Remove from the oven, add the cheese then bake for another 5-10 minutes until the cheese has melted and the rice is cooked through.
• Remove from the oven, top with fresh coriander/cilantro, sliced jalapeños and lime wedges.

MEXICAN CHICKEN CASSEROLE

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.

QUICK AND EASY MEXICAN CHICKEN CASSEROLE

Steps:

• Broil chicken until tender.
• Remove, reserving broth.
• Remove skin and ones from chicken and cut into bite sized pieces.
• Grate Cheese and mash Tomatoes.
• Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes.
• Drop tortillas into boiling chicken broth until softened.
• Line large baking dish with softened tortillas.
• Add chicken mixture.
• Pour the 2 cans of soup over the chicken.
• Bake at 350 degrees for 35 minutes or until bubbly and hot.