My Favorite Mexican Chicken Casserole Food

MY FAVORITE MEXICAN CASSEROLE

Steps:

• 1. Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
• 2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.
• 3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.
• 4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.

MEXICAN CHICKEN CASSEROLE

Steps:

• Heat oven to 375ºF.
• Cook and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook and stir 2 min. or until melted. Stir in beans and tomatoes.
• Spread 1/3 of the chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
• Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

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.

MEXICAN CHICKEN CASSEROLE

Steps:

• Dust Chicken with the flour - I use a plastic bag to shake my chicken in - shake off excess flour and place to one side.
• Heat 1 tablespoon of the oil in a skillet or frying pan and sear the chicken pieces, this will take a couple of goes, and place in a casserole dish.
• Sauté the onions and garlic in the remainder of the oil gently until it looks at least half cooked.
• Add the celery, tomatoes, capsicum stirring for a few minutes then put the fajita mix (half is usually 2 ounces - as too much makes it too hot) in with pepper and salt adding the chicken stock. Simmer for just a minute or two and spoon over the chicken,
• Cook in a moderate oven for about 1 1/2 hours, or in the microwave on simmer for 45 minutes - thicken before serving with the corn flour mixed with a little water into a thin paste.
• Serve either with hot vegetables or on a bed of rice.

MY FAVORITE MEXICAN CASSEROLE

Steps:

• Preheat oven to 350.
• Grease a 13x9" baking dish and scatter crushed tortilla chips evenly on the bottom.
• Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, sant, and pepper in a bowl.
• Place half the mixture evenly in the baking dish.
• Combine the cheeses and sprinkle half over mixture.
• Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over top.
• Bake for 30 minutes.
• Let stand for 5 minutes before serving.
• Serve the garnishes in bowls so guests can top their portions with diced tomatoes, sour cream, and cilantro.

MEXICAN CHICKEN CASSEROLE

Steps:

• Cook spaghetti according to package directions.
• Mix all ingredients together and bake 30 minutes at 400 degrees.