Best My Favorite Mexican Chicken Casserole Recipes

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

Ingredients

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

MEXICAN CHICKEN CASSEROLE

Mexican Chicken Casserole image

This Mexican chicken casserole is creamy cheesy taco spiced bliss neatly tucked into a rich bubbling casserole with a crunchy crave-worthy topping.

Provided by Kathleen

Categories Chicken Dinner Main Course

Time 50m

Number Of Ingredients 18

Ingredients

2 tablespoons vegetable oil
1 medium onion, (diced)
2 cloves garlic, (minced)
1 envelope taco seasoning
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked chicken, (shredded into bite sized pieces)
8 ounces cream cheese, (softened)
1 cup salsa
3/4 cup masa harina
1 (7-ounce) can chopped green chilies
1 (15-ounce) can pinto beans, (drained)
1 (8.75-ounce) can sweet corn, (drained)
1 1/2 cups sour cream
3 cups Monterey jack cheese
3 cups tortilla chips, (lightly crushed)
1/4 cup cilantro, (chopped)

Steps:

Preheat oven to 350°F. Spray a 9X13 inch with nonstick cooking spray.
Add vegetable oil (2 tablespoons) to a large skillet and saute onion (1 medium) and garlic (2 cloves) until onion is translucent.
Sprinkle vegetables with taco seasoning (1 envelope), cumin (1 teaspoon), salt (3/4 teaspoon), and pepper (1/4 teaspoon) then stir to combine. Add chicken (3 cups), cream cheese (8 ounces), salsa (1 cup), masa harina (3/4 cup), green chilies (1 (7-ounce) can), pinto beans (1 (15-ounce) can), and sweet corn (1 (8.75-ounce) can). Heat until cream cheese is melted.
Transfer chicken mix to baking dish. Spread sour cream (1 1/2 cups) evenly over top of chicken. Sprinkle 1/2 the cheese over chicken then top with tortilla chips (3 cups).
Bake in the preheated oven until heated through, about 20 minutes. Remove from oven and top with remaining cheese and continue to bake until melted and bubbly.
Sprinkle with cilantro and serve.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 945 kcal, Carbohydrate 76 g, Protein 28 g, Fat 61 g, SaturatedFat 30 g, Cholesterol 122 mg, Sodium 1812 mg, Fiber 9 g, Sugar 9 g, UnsaturatedFat 2 g

MY FAVORITE MEXICAN CASSEROLE

My Favorite Mexican Casserole image

For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole. An easy Mexican Casserole recipe.

Categories Bean Cheese Chicken Tomato Bake Kid-Friendly Quick & Easy Buffet Casserole/Gratin Corn Cilantro Tortillas Parade Small Plates

Yield Makes 8 servings

Number Of Ingredients 19

Ingredients

1 1/2 cups crushed tortilla chips
1 pound shredded cooked chicken meat (from a small roasted chicken)
1 can (15 1/2 ounces) garbanzo beans, drained
1 can (15 1/2 ounces) kidney beans, drained
1 can (15 1/4 ounces) corn kernels, drained
1 can (8 ounces) tomato sauce
1 cup prepared salsa
1 cup chopped red onion
1 green bell pepper, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro leaves
1 tablespoon minced garlic
Salt and freshly ground black pepper, to taste
N/A freshly ground black pepper
6 ounces grated Monterey Jack cheese
6 ounces grated sharp Cheddar cheese
Garnishes:
2 cups diced (1/4-inch) ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro leaves

Steps:

1. Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.
3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.
4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.