Mexican Chicken Casserole
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 lb boneless skinless chicken breast half, cooked and shredded
- 1 (16 ounce) can black beans, drained and rinsed
- 1 cup chicken broth
- 1⁄2 cup onion
- 3⁄4 cup green pepper
- 1⁄4 cup scallion
- 1 (16 ounce) can whole kernel corn, drained
- 1 (16 ounce) can diced tomatoes with green chilies
- 1⁄2 lb American cheese
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can cream of chicken soup
- 7 ounces tortilla chips
directions
- mix everything together except the chips and 1/4 cup of cheese. butter a deep casserole dish. Pour some of the mixture in the bottom of the pan. break chips into small pieces and sprinkle on top the mixture - repeat with about 3 layers. use the remaining cheese to sprinkle on top. bake uncovered at 350 for 30 minutes or less. Check oven occasionally.
- you can add green chiles and jalapenos depending on how spicy you'd like it.
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Reviews
-
This was quick, easy, and delicious! I was looking for a Mexican dish with chicken - but I didn't have the tortillas that I usually use. The chips on the inside layers do soften - but taste just like regular corn tortillas! The chips on the top get nice and crunchy. I did use a Mexican blend of shredded cheese instead of the American cheese - just a matter of personal preference. Even my husband, who normally dreads new recipes (!), liked this one! Thanks for sharing it.
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I enjoyed this recipe, but would make a change if making again. I did not enjoy the layers of tortilla chips within the casserole, as they got soggy and mushy. Next time I would leave these out and just do the layer on top, which stays nice and crispy. I had to bake for over 45 minutes to get it hot all the way through (likely in part because I used frozen kernel corn). Otherwise, a good recipe! Thanks for sharing.
Tweaks
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This was quick, easy, and delicious! I was looking for a Mexican dish with chicken - but I didn't have the tortillas that I usually use. The chips on the inside layers do soften - but taste just like regular corn tortillas! The chips on the top get nice and crunchy. I did use a Mexican blend of shredded cheese instead of the American cheese - just a matter of personal preference. Even my husband, who normally dreads new recipes (!), liked this one! Thanks for sharing it.