Mexican Chicken Casserole
Mexican Chicken Casserole is a Mexican recipe that serves 4. This main course has 617 calories, 29g of protein, and 31g of fat per serving. For $2.48 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. A couple people made this recipe, and 32 would say it hit the spot. It is brought to you by Buns in My Oven. It is a good option if you're following a gluten free diet. If you have chicken, butter, water, and a few other ingredients on hand, you can make it. It will be a hit at your Winter event. With a spoonacular score of 79%, this dish is solid. Mexican Chicken Casserole, Mexican Chicken Casserole, and Mexican Chicken Casserole are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 bell peppers, diced
1 tablespoon butter
1 can tomatoes with chiles, about 10 ounces
1 1/2 cups grated cheddar cheese
1 can condensed cheese soup, about 10 ounces
2 cups cooked, diced chicken
1/4 cup cilantro, chopped
12 corn tortillas
1 packet taco seasoning
1 cup water
Equipment:
oven
frying pan
bowl
baking pan
Cooking instruction summary:
Preheat oven to 350 degrees.Heat a medium skillet over medium heat and melt the butter.Add the peppers to the skillet with the butter and cook until softened, about 5 minutes.Add the peppers to a bowl with the chicken, tomatoes, cheese soup, water, and taco seasoning.Pour half of the mixture into a 9x13 baking dish and spread to coat the bottom of the pan.Chop the tortillas into bite sized pieces and sprinkle half over in the pan.Top with half of the cheddar and the remaining soup mixture.Top with the remaining tortillas and cheddar.Bake for 20 minutes.Sprinkle the top with cilantro and serve with sour cream and hot sauce, as desired.
Step by step:
1. Preheat oven to 350 degrees.
2. Heat a medium skillet over medium heat and melt the butter.
3. Add the peppers to the skillet with the butter and cook until softened, about 5 minutes.
4. Add the peppers to a bowl with the chicken, tomatoes, cheese soup, water, and taco seasoning.
5. Pour half of the mixture into a 9x13 baking dish and spread to coat the bottom of the pan.Chop the tortillas into bite sized pieces and sprinkle half over in the pan.Top with half of the cheddar and the remaining soup mixture.Top with the remaining tortillas and cheddar.
6. Bake for 20 minutes.Sprinkle the top with cilantro and serve with sour cream and hot sauce, as desired.
Nutrition Information:
covered percent of daily need
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