Mexican Chicken Casserole
Mexican Chicken Casserole

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mexican chicken casserole. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. Easy and quick to fix weekday casserole with a Mexican flair. What ingredients are in mexican chicken casserole? This Mexican Chicken Casserole a few ingredients that you likely already have on hand Mexican Chicken Casserole.

Mexican Chicken Casserole is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Mexican Chicken Casserole is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have mexican chicken casserole using 8 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Mexican Chicken Casserole:
  1. Prepare 2 pounds chicken thighs, boiled and cut into 1/2 in. pieces
  2. Prepare 10 corn tortillas, shredded into 1-in. square pieces
  3. Take 1 can cream of chicken soup
  4. Prepare 1 can cream of mushroom soup
  5. Prepare 1/3 can Rotel, drained (tomato & green chilis)
  6. Make ready 24 oz. mozzarella cheese, shredded
  7. Make ready 1/2 large white onion, chopped
  8. Take 1/2 can black olives, whole and drained

It's always fun to try out new variations of the same recipes. Easy Mexican Chicken Casserole combines the best parts of taco night into one easy, hearty, flavorful dish with chicken, rice, beans, cheese, and tortilla chips or Doritos. This Mexican casserole is one of those dishes, and one of my favorite weeknight meals to make. Keywords: mexican casserole, chicken casserole, chicken and quinoa, easy casserole.

Steps to make Mexican Chicken Casserole:
  1. Preheat oven to 400°F.
  2. Stir chicken and mushroom soups, along with Rotel in a medium-sized bowl and set aside. Use more Rotel if a spicier casserole is desired.
  3. Stir cheese and onion in a medium-sized bowl and set aside.
  4. In an 8 x 10 greased casserole dish, begin layering. Start with a thin layer of soup mixture on the bottom, mainly to prevent tortillas from sticking.
  5. Layer 1/2 tortilla pieces.
  6. Layer soup mixture, just enough to cover tortillas.
  7. Layer 1/2 chicken.
  8. Layer 1/2 cheese mixture.
  9. Layer remaining tortilla pieces.
  10. Layer more soup mixture to cover tortillas.
  11. Layer remaining chicken. Pour more soup mixture to fill in any gaps.
  12. Top with black olives.
  13. Cover casserole with remaining cheese mixture.
  14. Cook in oven uncovered for 20 minutes, then check. Remove from oven when cheese is completely melted. Enjoy!

This Mexican casserole is one of those dishes, and one of my favorite weeknight meals to make. Keywords: mexican casserole, chicken casserole, chicken and quinoa, easy casserole. Tag @pinchofyum on Instagram and hashtag it #pinchofyum. Spicy, cheesy Mexican casserole with cooked chicken, cream of chicken soup, Rotel tomatoes, canned green chiles, cheese, and tortilla chips. This Mexican chicken casserole has all the cheesy Mexican flavors I love and it's easy enough to make any night of the week!

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