Super Tasty Lite Mexican Chicken Casserole Recipes

MEXICAN CHICKEN CASSEROLE

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.

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.

MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 inch pan with cooking spray.
• In a large bowl, stir togetherthe 3 kinds of soup and the Rotel.
• Stir in the chicken.
• Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
• Sprinkle the cheese on top.
• Top with olives and the sliced jalapenos.
• Bake for 30 minutes.
• Use sour cream and lettuce for garnish.

SKINNY MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
• Place chicken in a medium saucepan. Fill with enough water to just cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and let cool 10 minutes.
• Cut cooled chicken into 1-inch pieces. Transfer to a large bowl. Add beans, sour cream, 1 cup Mexican cheese, chilies, cumin, and black pepper and mix well. Pour into the prepared casserole dish. Sprinkle with remaining cup of Mexican cheese.
• Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Let stand for 5 minutes before serving. Serve with salsa on the side.

LIGHT MEXICAN CASSEROLE

Steps:

• In a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Stir in the water, flour, chili powder, garlic powder, cumin, coriander and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In a small bowl, combine beans and salsa. Place two tortillas in a round 2-1/2-qt. baking dish coated with cooking spray. Layer with half of the beef mixture, bean mixture and corn; repeat layers. Top with cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before cutting. Serve with lettuce and tomatoes if desired.

SPICY SOUTHWEST CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
• Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
• Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
• Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

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.