Best Mexican Chicken Bean Casserole Recipes

EASY CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE - MEXICAN RECIPES - OLD EL PASO

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, beans and frozen corn.
• Place 8 tortilla halves in bottom of baking dish on top of sauce. Spread half of the chicken mixture evenly over tops of tortilla halves; sprinkle with 1 cup of the cheese. Top with remaining tortilla halves, chicken mixture and enchilada sauce.
• Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining cheese.
• Bake uncovered 5 to 7 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions, cilantro and crema.

MEXICAN CHICKEN & BEAN CASSEROLE

Steps:

• Heat oven to 375F(190C). Cook chicken in skillet over medium heat until fully cooked.
• In 2L casserole dish, mix chicken with all ingredients except cheese. Cover and bake 40-45 minutes.
• Sprinkle with cheese. Bake uncovered until cheese is melted.
• Cook to an internal temperature of 175F (80C).

MEXICAN CHICKEN/BEAN CASSEROLE

Steps:

• Spray a 9" x 13" glass dish with olive oil spray. Cook chicken breasts until cooked. Chop cooked chicken and put in frying pan with taco seasoning mix and tomato sauce. Cook until tender, about 8-10 minutes.
• Spread broken tortilla chips in glass dish. Top with chicken mixture. Mix refried beans, chili beans and chili peppers together and spread over chicken mixture.
• Bake, uncovered for 25 minutes. Remove from oven and top with grated cheese. Bake 5 minutes more and serve with chopped tomatoes and shredded lettuce.