Chicken And Cheese Mexican Casserole Recipes

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MEXICAN CHICKEN CASSEROLE



Mexican Chicken Casserole image

If you need a tasty dish, be sure to try this classic Mexican Chicken Casserole. Pure comfort food and a family favorite you'll want to add to your dinner rotation.

Provided by Amanda Formaro

Categories     Dinner

Time 35m

Number Of Ingredients 11

3 cups crushed tortilla chips (or Dorito Nacho Cheese chips)
15 oz. black beans (drained and rinsed)
2 cups chopped cooked chicken ((rotisserie chicken works well))
1 teaspoon ground cumin
21 oz. cream of chicken soup (2 (10.5 oz) cans)
1 10 oz. can Rotel tomatoes (undrained)
2 cups shredded jack cheese
2 cups shredded medium cheddar cheese
1 tomato (diced)
1 bunch cilantro (rinsed and chopped)
Jalapeños (optional)

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.

Nutrition Facts : ServingSize 1 portion, Calories 334 kcal, Carbohydrate 15 g, Protein 25 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 72 mg, Sodium 702 mg, Fiber 4 g, Sugar 1 g

CHEESY MEXICAN CASSEROLE



Cheesy Mexican Casserole image

Chicken, cheese, and spices. You can substitute Cheddar cheese for the Mexican-style cheese blend, if desired.

Provided by Texasgal60

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 10

cooking spray
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container fat-free sour cream
1 (4.5 ounce) can chopped green chilies
½ cup low-fat milk
2 ½ cups cooked, shredded chicken breast meat
8 (6 inch) yellow corn tortillas, torn into bite-size pieces
1 teaspoon taco seasoning mix, or more to taste
1 large tomato, chopped
1 ½ cups shredded Mexican-style cheese blend, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
  • Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
  • Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 21.8 g, Cholesterol 60.2 mg, Fat 12.4 g, Fiber 2.1 g, Protein 21.7 g, SaturatedFat 6.2 g, Sodium 689.9 mg, Sugar 4.6 g

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