Mexican Casserole has layers of taco chips, topped with a creamy chicken mixture and lots of cheese.
I have been making this for years and never took the time to write the recipe down. I am one of those people who cook without recipes most of the time. If I do you can bet I change it in some way.
This casserole is an easy recipe to adapt you can add black beans if desired, use a pound of ground beef instead of chicken or even a vegetarian version with zucchini and summer squash.
Here is the casserole before going in the oven. The cheese is added after the casserole has been baking 20 minutes. I used the flour tortillas to separate the layers and corn chips for the flavor and crunchiness.
Right out of the oven.
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- 3 chicken breast halves
- 1 can rotel tomatoes
- 1 can cream of chicken soup
- 2 cups sharp cheddar cheese
- 1 cup corn
- 2 tablespoons taco seasoning
- 1 cup salsa
- 3 flour tortillas
- 4 - 5 cups corn chips - crushed
- Cover the chicken breasts with water and cook until tender, about 15 minutes. Shred with a fork. Reduce liquid to 1/2 cup.
- Add soup, taco seasoning, corn, salsa and Rotel tomatoes. Cook for 10 minutes over medium heat. Add 1/2 cup cheese to mixture and stir until melted.
- Spray a 9 x 9 casserole dish. Place a flour tortilla on the bottom, add a cup of the crushed chips, add about a third of the chicken mixture. Add 1/2 cup of cheese. Repeat this steps to add a second layer. Top with a another flour tortilla and chips. Add the remaining mixture on top.
- Bake at 375 degrees for 20 minutes, add remaining cheese. Bake another 15 minutes or until it is bubbly and cheese is melted.
- Serve with salsa, sour cream, tomatoes and lettuce if desired.
Maybe you’d like to try:
Chicken Enchiladas with Green Chili Sour Cream Sauce
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