mexican chicken casserole

This spicy, savory and cheesy Chicken Fajitas Casserole is a staple chicken dinner recipe. It&#039;s such an easy way to make chicken fajitas that will have everyone asking for the recipe!

Chicken Fajitas Casserole

chicken breasts, (shredded)

olive oil

green bell pepper,

red bell pepper,

yellow onion, (thinly sliced)

salt

cream cheese,

cheddar cheese

fajita seasoning mix

salt and fresh ground pepper, (to taste)

cilantro (for garnish)

Preheat oven to 350˚F.  Lightly grease a 9x13 baking dish with cooking spray; set aside.  Shred the baked chicken breasts and then transfer to a large mixing bowl; set aside.

Heat olive oil in a skillet set over medium-high heat.  Add strips of peppers and onions to the hot oil; sprinkle with salt and cook for 4 to 5 minutes, or until softened. Stir frequently.  Remove from heat and add to the chicken. Set aside.

In a large bowl combine cream cheese, HALF of shredded cheese, fajitas seasoning mix, salt, and pepper; mix until thoroughly combined.

Add sour cream mixture to the chicken and peppers; mix until everything is well combined.

Transfer chicken mixture to previously prepared baking dish and sprinkle with remaining shredded cheddar cheese.

Bake for 25 to 30 minutes, or until hot and bubbly, and cheese is melted.  Remove from oven and garnish with chopped cilantro or parsley. Serve and enjoy!

This Mexican Chicken Casserole has all of the flavors of your Mexican Food favorites packed into a quick and easy to make one dish casserole!  The kids and adults can agree that this meal is a dinner time winner!

Shredded Mexican Chicken Casserole

chicken

salsa

15.25 oz canned corn, drained ((1 can))

black beans (rinsed)

garlic powder

tsp cumin

colby jack cheese (shredded (or mexican blend))

sour cream

guacamole

green onions

Mix the shredded chicken, salsa, corn, black beans, salt, garlic, and cumin together and spread in a large casserole dish.

Cover evenly with cheddar cheese.

Bake at 350˚F for 20-25 minutes or until the cheese is melted and the chicken is heated through.

Once done, remove from the oven and garnish with your choice of sour cream, guacamole and green onions.  Enjoy!

This is a delicious dish that could also be called layered enchiladas, enchilada casserole, Mexican lasagna. Something along those lines. My recipe has layers of tortillas, corn, chicken, tomatoes, some spiciness and a creamy sauce to bind it all. It's great for using leftover chicken.

Pastel Azteca (Mexican Tortilla Casserole)

corn tortillas

corn

chopped tomatoes, seeded (about 2 medium)

chicken,

onion

jalapeño

cup cream

milk

mayonnaise

Salt and pepper

Chili powder or cayenne pepper,

Mozzarella cheese or Oaxaca cheese (available online)

Monterrey Jack or Swiss cheese

Preheat

or butter a glass or ceramic dish, about 7x12 inches.

Grate

the cheeses with a large-holed grater. Or process chunks with the steel blade careful not to turn it into a paste. 

Cook

corn with onion and chile in a skillet with a little oil over medium/high heat until softened and slightly browned.

Heat

tortillas in an oiled skillet at medium heat until slightly charred, about 10-15 seconds per side. just until they lose their softness and begin to crisp. Alternatively, you can fry them in hot oil until crisp but not too brown. Or in a medium (350°F) oven. 

Combine

the binding cream ingredients in a medium bowl or jar. No need to beat them, simply integrate. It doesn't matter if it's not super smooth. 

Cover

the prepared dish with the tortillas creating a sort of container. Start with the sides and then move to the middle. If using crisp or baked tortillas they will most probably brake a little as you try to cover the dish. That is fine. 

Scatter

the tomatoes and the shredded chicken on top of the tortillas. 

the mix of corn and onion, spreading to cover the chicken. 

Drizzle

the binding cream on top making sure you cover the edges. 

Bake

for about 45 minutes, until the top is golden and the cream is quite set. It will still be jiggly as it doesn't contain eggs. If needed bake a little longer. 

Alternative: you can make two layers of each ingredient, lasagna style. Simply divide in half and layer as instructed above.  

Serve

it with a dollop of Mexican cream (crema Mexicana) or sour cream and avocado slices. Or a green salad on the side. 

Assembling this dish:

Tender chicken and rice in a zesty cheesy casserole.

Salsa Chicken and Rice Casserole

garlic

butter

water

Zatarain's® Spanish Rice

black beans

rotisserie chicken (shredded)

cheddar cheese (shredded)

Preheat oven to 375°F and lightly grease an 11&quot;x7&quot; casserole dish with butter. Set aside.

Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes).&nbsp;Add garlic and butter and cook until fragrant and butter is melted.

Add water, ZATARAIN&#039;S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.

Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.

Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.

Evenly spread shredded chicken over the top of the rice mixture.&nbsp;Top evenly with remaining 1 cup salsa and cover with cheddar cheese.

Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.

Serve, top with sour cream, cilantro, and corn chips, if desired.

This Chicken Enchilada Casserole is so easy to make with just four ingredients! Instead of rolling the enchiladas in tortillas, you&#039;ll layer everything in a casserole dish to make this favorite Mexican dinner!

Chicken Enchilada Casserole

red enchilada sauce

corn tortillas (or flour tortillas)

chicken (shredded

For serving: sliced green onions, avocado

Preheat oven to 350° F.

Place a few spoonfuls of the enchilada sauce in the bottom of an 8x8-inch baking dish and spread to evenly cover the bottom of the dish. Lay 2 tortillas over the sauce, cutting them in half as needed to make them fit evenly.

Put ⅓ of the chicken on top of the tortillas, followed by ¼ of the cheese and ¼ of the remaining enchilada sauce. Repeat the layers twice more: tortillas, chicken, cheese, sauce. For the top layer, use the last 2 tortillas, the rest of the sauce, and finally the remaining cheese on top.

Cover the dish with foil that is lightly greased with cooking spray (to prevent the cheese from sticking to the foil). Bake in the preheated oven for 25 minutes. Then uncover and bake for 5 to 10 minutes more, until sauce is bubbly and cheese just begins to brown.

Let stand at room temperature for 5 minutes before serving. Serve with green onions, cilantro, avocado, guacamole, sour cream, etc., as desired.

Mexican Chicken Casserole is so easy to make! Your family will be raving for more of this creamy casserole loaded with Tex-Mex flavors!

Mexican Casserole

chicken (diced)

light cream cheese

green chiles

tomato (diced)

green onions (sliced)

Mexican cheese blend (shredded)

tortilla chips (crushed)

Sour cream (for garnish)

onion (thinly sliced, for garnish)

Preheat oven to 350 degrees F. Grease the inside of an 8-inch x 8-inch casserole dish. Set aside

Place a large skillet over medium heat. Add the chicken, salsa, and cream cheese to the pan and stir until cheese is melted. Add the black beans and chiles and cook until everything is warmed through.

Place a layer of crushed tortilla chips in the bottom of the casserole dish. Then top the chips with the chicken mixture and spread into an even layer. Top the casserole off with tomatoes, green onions, and cheese.

Bake for 30 minutes until hot and bubbling. Remove from the oven and cut into 6 portions. We like to top with casserole with sour cream and green onions.

This Cheesy Crock Pot Chicken Casserole is bursting with great Tex-Mex spices. It is too easy to be this good. Plus, it is lower in fat and calories, so it will fit many diet types.

Cheesy Crock Pot Chicken Casserole - Tex Mex Style

chicken breasts

tomato sauce

oz black beans (low sodium, rinsed)

oz RoTel

chili powder

pepper

dry pasta

shredded cheese

Trim two skinless boneless chicken breast of any visible fat.

Add one 14 oz can tomato sauce, 14 oz can low sodium black beans rinsed, 10.5 oz can of RoTel, one teaspoon chili powder, 1/2 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup dry pasta (uncooked) to a smaller crock pot. Here I use my 3.5 qt pot. Mix well.

Add two trimmed skinless boneless chicken breast. Push down into the liquid until covered.

Cook on low for 4 hours total. At 3 hours into the cooking, remove the chicken and shred.

Add chicken back along with 3/4 cup shredded cheese of your choice. Mix well then top with 1/4 cup of the cheese.

Cook for the final hour.

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.

Mexican Chicken Casserole

tortilla chips (or Dorito Nacho Cheese chips)

chicken ((rotisserie chicken works well))

cumin

cream of chicken soup (2 (10.5 oz) cans)

10 oz. can Rotel tomatoes (undrained)

jack cheese

cilantro

Jalapeños (optional)

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.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1611928311/jjz9tsglheq5mcrexmu4.mp4

Just 30 minutes in the oven and your family will be enjoying this delicious Mexican Chicken Casserole!

Mexican Chicken Casserole smothered in a simple sour cream, green chili and cheese sauce. The bubbly cheese sauce seals in the chicken juices so it bakes up tender, juicy and flavorful.

lbs chicken breasts ((4 small or 3 medium))

salt (or

tsp black pepper (or

oz shredded Mexican cheese

sour cream ((full fat))

avocado (diced)

roma tomato (diced)

Tbsp cilantro (chopped)

Preheat oven to 400˚F and butter a 9x13 casserole dish.

Cut chicken breasts in half lengthwise and season both sides with salt and pepper.

Place a large skillet over medium heat and add 2 Tbsp oil. Once oil is hot, add chicken in a single layer and cook about 3 minutes per side or until golden and just cooked through with an internal temperature of 165˚F. Cook chicken in 2 batches so you don’t overcrowd the pan and add more oil as needed.

Arrange sautéed chicken in buttered casserole dish so they are flat and not overlapping too much.

In a medium bowl, mix together 2/3 of your Mexican cheese, 1 cup sour cream and 2 cans of green chilis with their juice. Pour over chicken. Sprinkle the top with 1/3 remaining cheese and bake uncovered at 400˚F for 15 min or until cheese is melted and sauce is bubbling at the edges.

Serve garnished with diced avocado, tomatoes and chopped cilantro.

https://www.youtube.com/watch?v=cVSJJtjZ7bI

Mexican chicken casserole smothered in a simple sour cream, green chili and cheese sauce. Everyone needs an easy chicken casserole for unexpected company or when you are craving Mexican food! 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

🖨 PRINT THIS TASTY RECIPE HERE: https://natashaskitchen.com/mexican-chicken-casserole/

GREASE SPLATTER GUARD (affiliate link) - https://amzn.to/2Mn6URv

Mexican Chicken Casserole Ingredients:

2 lbs (3 medium or 4 small) chicken breasts, halved

Salt and Pepper, to taste

8 oz (3 cups) shredded Mexican cheese, divided

1 cup sour cream

14 oz diced green chilis (two 7 oz cans) with their juice


🥘Casserole Toppings To Serve:

1 small avocado, diced

1 roma tomato, diced

Cilantro, chopped

MORE CASSEROLE RECIPES TO TRY 😋

How To Cook Asparagus Casserole - https://youtu.be/Ky0hOsO9ezc

Easy Chicken Tetrazzini Casserole Recipe - https://youtu.be/dlMlv_85wnI

Easy Chicken and Mushroom Casserole Recipe - https://youtu.be/FU_The50Kis


SUBSCRIBE: https://bit.ly/nkyoutubesubscribe

WEBSITE: https://natashaskitchen.com

INSTAGRAM: https://www.instagram.com/NatashasKitchen

FACEBOOK: https://www.facebook.com/NatashasKitchen

PINTEREST: https://www.pinterest.com/NatashasKitchen

#natashaskitchen #chicken #dinner


🛒🛒🛒🛒🛒
NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) - https://www.amazon.com/shop/natashaskitchen
🛒🛒🛒🛒🛒
Thanks for watching!!

💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA

Easy Mexican CHICKEN Casserole (Chicken Bake Recipe)

Chicken Fajita Casserole

chicken ((about 2 large breasts))

instant rice

chicken soup

onion and bell pepper blend

diced tomatoes with chilies (like Rotel), undrained

chicken broth

(1.12-ounce) packet fajita seasoning (I prefer McCormick)

Preheat the oven to 350°F. Lightly spray a 9x13 inch baking dish with nonstick cooking spray.

In a large bowl, stir together the chicken, uncooked rice, cream of chicken, sour cream, diced onion and bell pepper, tomatoes with chilies, chicken broth, fajita seasoning, and about half of the cheese.

Pour the mixture into the prepared dish and spread it evenly. Wrap tightly in aluminum foil. Bake for 35 to 45 minutes or until the rice is tender.

Remove from the oven, top with the remaining cheese and return to the oven until the cheese is melted.

I made this last night. I forgot to get fajita seasoning though so I looked up and made my own fajita seasoning which was pretty decent. I got tortilla and dorito chips to eat with this. It was very good. I didn't use onions though only different sweet peppers. It turned out so yummy. Even my extremely picky eleven year old ate it.

This casserole was the best my family and I have ever had!! The prep work was so easy, and the instructions were clear and concise. It has now become a staple in our weekly meal lineup!! THANK YOU!!

Loved this for dinner once, was so good! Now going to make it for a wedding! How would you go about freezing this? Heating up? I need to make it 2 days before the wedding

We loved it! I will make it often. Thank you 😊

Savory, filling, cheesy, and filled with protein, this family-friendly casserole recipe is perfect for easy weeknight dinners at home.

Top 13 mexican chicken casserole recipes from across the web

The most viewed mexican chicken casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Fajitas Casserole

Shredded Mexican Chicken Casserole

Shredded Mexican Chicken Casserole

Pastel Azteca (Mexican Tortilla Cas...

Salsa Chicken and Rice Casserole

Chicken Enchilada Casserole

Mexican Casserole

Cheesy Crock Pot Chicken Casserole ...

Pastel Azteca (Mexican Tortilla Cas...

Mexican Chicken Casserole

Mexican Chicken Casserole

Chicken Fajita Casserole

Mexican Chicken Casserole

Top 13 mexican chicken casserole recipes from across the web

The most viewed mexican chicken casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Fajitas Casserole

Shredded Mexican Chicken Casserole

Shredded Mexican Chicken Casserole

Pastel Azteca (Mexican Tortilla Cas...

Salsa Chicken and Rice Casserole

Chicken Enchilada Casserole

Mexican Casserole

Cheesy Crock Pot Chicken Casserole ...

Pastel Azteca (Mexican Tortilla Cas...

Mexican Chicken Casserole

Mexican Chicken Casserole

Chicken Fajita Casserole

Mexican Chicken Casserole

The most viewed mexican chicken casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine