Super Tasty Lite Mexican Chicken Casserole Food

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a saucepan of salted water to a boil. Boil chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts to a cutting board to cool. Reserve and cool chicken broth.
• Shred the cooled chicken breasts and put into a large bowl; add cheese cubes, diced tomatoes with green chile peppers, cream of chicken soup, and cream of mushroom soup and stir.
• Individually dip about half the tortillas into the cooled liquid from poaching the chicken; arrange into the bottom of a large baking dish.
• Spread the chicken mixture over the tortillas.
• Individually dip the remaining tortillas into the water and arrange atop the chicken mixture. Sprinkle chili powder over the tortillas.
• Bake in preheated oven until the top layer of tortillas begin to turn golden brown and crunchy, 30 to 45 minutes.

MEXICAN CHICKEN CASSEROLE

Steps:

• Melt margarine and saute' chopped onion, add chicken cubes.
• Pour into casserole; stir in the grated cheddar cheese, Ro-Tel tomatoes, and soup.
• Sprinkle crumbled chips on top.
• Bake at 325 degrees for 20 minutes or until hot and bubbly. In a word, E-A-S-Y!

SUPER TASTY LITE MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat.
• Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.
• Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.
• Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.

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

Steps:

• 1. Poach chicken: Add chicken breasts, stock, onion and garlic to a skillet. Bring up to a bubble then lower till simmering and poach the chicken for 20-30 minutes till tender. Then remove chicken and set aside to cool. Then shred chicken.
• 2. Remove the onions and the garlic from the poaching liquid and place in food processor, mini chopper, or blender. Throw poaching liquid away OR SEE NOTE***
• 3. Drain Ro Tel tomatoes and discard liquid OR SEE NOTE* Add the tomatoes to the onions and garlic and pulse till chunky but blended. Drain and rinse black beans.
• 4. Place processed ro tel tomatoes and shredded chicken together and stir in drained black beans. Season lightly with season salt, remember cheese can be a bit salty. Spread this in a 9x13 inch baking dish. Preheat oven to 350 degrees.
• 5. Dot the top of the casserole all over with small bits of the cream cheese then cover with the Shredded Mexican cheese. Bake at 350 degrees for about 30-35 minutes until edges are brown.
• 6. To serve: sprinkled about a tablespoon of cilantro over the top and sour cream, salsa, and pico on the table. I served this with Mexican rice and Corn.
• 7. NOTES: 1. To make this low carb then omit the black beans. You can use any bean or pea you would like. 2. The poaching liquid is nicely flavored and you can strain the bits out then freeze it in to 1 tablespoon ice cubes and use as needed for chicken broth or make the rice with it. 3. I used the ro tel juice to make my Mexican Rice. 4. If ya life it a bit sassier and spicier you can use shredded Pepper jack or add some jalapeno slices. I have one tho that just does not like spicy tho.

MEXICAN CHICKEN CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Stir in water, 1/4 cup of the salsa, margarine and vegetable/seasoning packet in 2-quart baking pan.
• Stir in stuffing crumbs to moisten.
• Arrange chicken over stuffing.
• Pour remaining salsa over chicken.
• Loosely cover pan with foil; bake 35 minute Sprinkle with cheese and melt.
• Serve.

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Scatter the tortilla shells in the bottom of a 9x13 pan.
• Spray a frying pan with cooking spray then cook the chicken until no longer pink.
• Mix the soup, salsa, sour cream, milk, cheese, & chicken together in a bowl then pour over the tortillas.
• Bake in the oven for 30 minutes.