Spice up the evening with this hearty chicken casserole that is quick to put together and so good, everyone will ask for seconds. Layers of corn tortillas, cheese, and a spicy chicken mixture combine to make this Tex-Mex dish. Because the casserole uses both canned diced tomatoes with chiles and soups, this meal is quick to prepare, but extremely delicious. It's perfect for those times when you just don't have a lot of time to spend in the kitchen. To make the prep even quicker, substitute a deli rotisserie chicken for the chicken breast halves. If using the rotisserie chicken, simply sauté the veggies in a couple of tablespoons of olive oil, butter or a combination of the two.
If you opt to use the chicken breast halves, keep in mind that the casserole is going to bake in the oven, so the chicken only needs to be browned in the skillet. It will finish cooking in the oven and will be tender and juicy.
To make this meal more figure friendly, feel free to use reduced fat soups and cheese.
Mexican Chicken Casserole
- 4 chicken breast halves
- salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1 green pepper, chopped
- 2 cans mild or regular Rotel
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 12 corn tortillas
- 1 1/2 cups colby-jack cheese
Directions
Preheat oven to 350. Lightly grease a 13x9 baking dish.
Salt and pepper the chicken on both sides. In a large skillet, heat oil over medium-high heat. Once oil is hot, add butter. Reduce heat to medium and sauté chicken breasts until nicely browned on both sides, about 3-5 minutes per side. Remove chicken from skillet, reserving drippings. Coarsely chop the chicken.
Sauté the onions and peppers in the drippings over medium heat until onion is translucent and pepper is tender, about 3-5 minutes. Add the Rotel, soups, chili powder, cumin, and chopped chicken to the skillet. Stir well.
Working with 4 tortillas at a time, tear into small pieces and place on bottom of prepared pan. Top with 1/3 of chicken mixture and then 1/3 of the cheese. Repeat layers two more times, ending with the chicken mixture. Save the last 1/2 cup of cheese.
Bake for 30 minutes. Remove from oven and top with the reserved cheese and return to oven for 5 more minutes or until cheese melts.
Makes 6 servings
Broken Arrow Farmer's Market
Don't forget that the farmer's market will be closing for the season on October 16th. It is opened on Tuesdays from 4:30 p.m. - 8:00 p.m. and on Saturdays from 8:00 a.m. - 1:00 p.m. It is located at 418 South Main in downtown Broken Arrow.
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