Cheesy Mexican Chicken Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
• Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
• Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Spread crushed chips out into the bottom of the prepared baking dish.
• Stir chicken, 1 cup Mexican cheese blend, salsa, cream of mushroom soup, cream of chicken soup, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish.
• Bake in the preheated oven for 20 minutes. Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet over medium heat, cook the chicken, onion, green pepper and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in 1-3/4 cups cheddar cheese, Parmesan cheese, salsa, milk and taco seasoning. , Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes. , Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheddar cheese., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.

Steps:

• Combine the black and red pepper, paprika and garlic powder.
• Sprinkle evenly over chicken.
• Melt butter in a large skillet over medium-high heat.
• Add chicken and cook for 5-6 minutes on each side or until golden brown.
• Remove from heat.
• Top with chiles and cheese.
• Cover and let stand 2-3 minutes or until cheese melts.
• Sprinkle with additional paprika.
• (optional).

Steps:

• Mix the tomatoes with green chiles with the undiluted soup.
• Add the cheese and chicken.
• Cook until the cheese melts, stirring constantly.
• Place the vermicelli in a greased casserole.
• Pour the cheese mixture over the vermicelli.
• Bake at 350 degrees for 30 minutes or until the chicken is cooked through.

Steps:

• Heat oil and brown chicken in pan.
• Tip beans over base of 4 cup capacity ovenproof baking dish.
• Top with all the cooked chicken.
• Tip corn over chicken layer.
• Pour over salsa.
• Sprinkle cheese over the top.
• Bake for 20 minutes or until chicken is cooked through
• Serve with guacamole and/or sour cream if desired.

Steps:

• Heat oven to 375°F.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray.
• Mix soup, 1 cup cheese, milk and seasoning mix until blended; spoon over chicken. Cover.
• Bake 30 min. Top with chips and remaining cheese; bake, uncovered, 10 min. or until chicken is done (165ºF) and cheese is melted. Serve over rice.

Steps:

• Place chicken in water in dutch oven on stove, medium heat.
• Add salt, pepper and onions to your liking.
• Cook chicken until it is falling off the bone.
• Cut up the velveeta cheese, melt and mix with green chilies and soup in another pan or even in the microwave.
• Crunch up your bag of doritos and set aside.
• When chicken is done, remove chicken from the bones and place in baking dish, cover with cheese mixture.
• Top with crushed Doritos and bake on 400 for 15 mins or until Doritos are turning a golden brown.

Steps:

• Preheat oven to 350 degrees. In a small skillet over medium heat cook onion and bell pepper in butter until tender. Add garlic clove(s) and cook for an additional 2 minutes. Add chili powder and cumin and stir to combine. Remove from heat and set aside.
• In a blender container combine chicken broth, mushroom soup, undrained tomatoes and 1 tablespoon of the cooked vegetable mixture. Cover and blend on low speed until smooth.
• In 3-quart rectangular baking dish, layer half of soup mixture, half of torn tortillas, half of chicken, half of remaining cooked vegetable mixture, and half of cheese. Repeat layers.
• Bake, uncovered, about 45 minutes or until heated through and lightly browned. Let stand 5-10 minutes before serving.