Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, mexican chicken casserole. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Chicken casserole with a Mexican twist. This casserole can be served as a main dish or an only dish.
Mexican Chicken Casserole is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Mexican Chicken Casserole is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mexican chicken casserole using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mexican Chicken Casserole:
- Prepare 4 large boneless skinless chicken breasts
- Make ready 1 can sweet corn drained
- Make ready 1 can kidney beans, drained
- Take 1 can black beans, drained
- Make ready 1 packages taco seasoning
- Make ready 1 cup salsa
- Prepare 1 cup shredded cheese, mexican style
- Get 1 crushed corn chips
Spicy, cheesy Mexican casserole with cooked chicken, cream of chicken soup, Rotel tomatoes, canned green chiles, cheese, and tortilla chips. Mexican chicken casserole is a creamy decadent flavor bomb with a taco twist! It's one of those Mexican chicken recipes that tucks bubbling cheesy taco flavor into a neat convenient casserole with a crunchy crave-worthy topping. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken.
Steps to make Mexican Chicken Casserole:
- Preheat oven to 350
- Heat some oil in a large skillet
- Chop up chicken breasts into bite size pieces
- Fry chicken until no longer pink
- Add in drained corn, beans, taco seasoning and salsa and simmer for 15 minutes
- Transfer to casserole dish and sprinkle with 1/2 of cheese
- Add crushed corn chips to the top and top with remaining cheese.
- Put into oven on middle shelf for 20 minutes or until top is lightly brown
Shred meat with two forks, and set aside. After making various Mexican casseroles for many years, I was bored and searched the net. Cook rice and corn as directed on bags. Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. A simple, kid friendly weekday casserole with a Mexican flair.
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