MEXICAN CHICKEN CASSEROLE
Your family is going to love Jessica's chicken casserole. It's filled with Mexican flavor. For our taste buds, it was not spicy so if you like spice use the hot tomatoes and chiles. We love the layers of tortillas and creamy chicken filling. Cheese on top is ooey gooey good. Serve with refried beans and Spanish rice, for a fun fiesta-themed dinner.
Provided by Jessica Taylor @cercestaylor
Categories Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 350F. Spray a 13x9 casserole dish with cooking spray.
- In a pan, stir together the 3 kinds of soup, tomatoes, and green chili. Stir in the chicken. Warm mixture on low. This makes it easier to spread.
- Add a layer of tortillas to the baking dish.
- Add a layer of the chicken mixture to the dish. Begin and end with tortillas.
- Sprinkle the cheese over the casserole.
- Bake 350 F for 30 minutes. For a golden top, you can broil the top for about 40 seconds.
CHICKEN TAMALE CASSEROLE (COOKING LIGHT)
Got this from Cooking Light Magazine. It is great. Even the kids like it. Nutritional Information Calories:354 (36% from fat) Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein:18.9g Carbohydrate:36.3g Fiber:2.5g Cholesterol:58mg Iron:1.7mg Sodium:620mg Calcium:179mg
Provided by seesko
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9-inch baking dish sprayed with cooking spray.
- Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Nutrition Facts : Calories 336.9, Fat 11.9, SaturatedFat 5, Cholesterol 49, Sodium 946.5, Carbohydrate 38.7, Fiber 3.4, Sugar 13.5, Protein 19.8
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
This extra-cheesy, enchilada-like main dish is sure to please the whole family.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
- Preheat oven to 350 degrees.
- Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
- Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 29.3 g, Cholesterol 90.4 mg, Fat 14.6 g, Fiber 4 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 455.9 mg, Sugar 5.8 g
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
This extra-cheesy, enchilada-like main dish is sure to please the whole family.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
- Preheat oven to 350 degrees.
- Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
- Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 29.3 g, Cholesterol 90.4 mg, Fat 14.6 g, Fiber 4 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 455.9 mg, Sugar 5.8 g
SUPER TASTY LITE MEXICAN CHICKEN CASSEROLE
This is one of my most requested "chicken stuff" recipes. I found it in the Cooking Light magazine (around 1998). Most of my friends don't even know that it is a ligher version of a rich calorie laden recipe because it is so tasty. I usually serve with a mixed green salad and my version of Mexican rice. This is great left over cold or hot!
Provided by SueChef
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat.
- Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.
- Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.
- Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
This extra-cheesy, enchilada-like main dish is sure to please the whole family.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 13
Steps:
- Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
- Preheat oven to 350 degrees.
- Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
- Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 29.3 g, Cholesterol 90.4 mg, Fat 14.6 g, Fiber 4 g, Protein 33.6 g, SaturatedFat 6.7 g, Sodium 455.9 mg, Sugar 5.8 g
More about "cooking light magazines mexican chicken casserole recipes"
THE BEST OF COOKING LIGHT: OVER 500 OF OUR ALL TIME …
From amazon.com
Reviews 134Format HardcoverAuthor Cooking Light Magazine
MYPLATE-INSPIRED CASSEROLES | COOKING LIGHT
From cookinglight.com
HEALTHY MEXICAN FOODS | COOKING LIGHT
From cookinglight.com
QUICK AND EASY MEXICAN RECIPES | COOKING LIGHT
From cookinglight.com
MEXICAN CHICKEN CASSEROLE WITH CHARRED TOMATO SALSA …
From myrecipes.com
MEXICAN CHICKEN CASSEROLE - AMANDA'S COOKIN'
From amandascookin.com
BEST MEXICAN CHICKEN CASSEROLE RECIPE - DELISH
From delish.com
4/5 (2)Total Time 20 mins
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE …
ALLRECIPES
CREAMY TUSCAN CHICKEN RECIPE: HOW TO MAKE IT | TASTE OF HOME
From tasteofhome.com
MEXICAN CHICKEN CASSEROLE COOKING LIGHT RECIPES
From stevehacks.com
CHICKEN ENCHILADA CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE | RECIPE
From pinterest.com
MEXICAN CHICKEN CASSEROLE - SAVOR THE BEST
From savorthebest.com
MEXICAN CHICKEN CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
MEXICAN CHICKEN CASSEROLE | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
COOKING LIGHT MAGAZINE'S MEXICAN CHICKEN CASSEROLE
From allrecipes.com
You'll also love