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Ready, Set, Cook! Hidden Valley Contest Entry. This tasty combination of chicken, tostadas, cheese and southwest sauce is feel good food for the entire family. Think of it as a Mexican take on lasagna. You can make this the day before and pop it into the oven after a long work day. We like eating this with additional tostada chips and using the cassarole as an "almost" dip.
- 2 boneless skinless chicken breasts
- 340.19 g tostada chips (about 25-30)
- 2 (822.13 g) can red enchilada sauce
- 170.09 g can tomato sauce
- 118.29 ml frozen corn kernels
- 118.29 ml breadcrumbs
- 2 garlic cloves, minced
- 59.14 ml chopped chives
- 118.29 ml canned black olives, drained and sliced
- 226.79 g shredded monterey jack and cheddar cheese blend
- 56.69 g package Hidden Valley Original Ranch Seasoning Mix
- 56.69 g taco seasoning
- 2 roma tomatoes, chopped
- sour cream
- picante sauce, if desired
- Spray baking pan with cooking spray. Spray chicken with cooking spray. Bake chicken in baking pan at 375 F for 35-40 minutes until juices run clear. Cut a piece and if you see no pink or red, it's done. Cool meat, shred.
- Meanwhile spray a 14" x 8" baking pan with cooking spray. Put tostada chips in the bottom.
- In a mixing bowl, add tomato sauce, enchilada sauce, taco seasoning, Ranch Seasoning Mix, frozen corn, minced garlic and chopped chives. Mix together.
- Layer shredded chicken over chips, spoon sauce over the chicken, sprinkle cheese on top.
- Continue layering chips, chicken, sauce and cheese ending with sauce. Sprinkle bread crumbs over sauce. Add the last layer of cheese. On top, add sliced black olives.
- Bake at 325F for 30 minutes until cheese is melted through and sauce is bubbling. Check it after 15 minutes and if it seems too dry, add a little water and cover loosely with foil so that bread crumbs don't get too brown.
- After taking it from the oven, sprinkle with more chopped chives and chopped roma tomatoes. You may serve with sour cream and picante if you wish.