Tuesday, April 29, 2008

Mexican Chicken Bake

This is a yummy casserole that is easy, and uses stuff I mostly keep on hand. It can be spiced up or down depending on your tastes.

Prep Time: 25 minutes
Cook Time: 40 minutes

1/4 C butter
1 onion, chopped
1 bell pepper, chopped
1 can Cream of Mushroom soup
1 can diced tomatoes with green chiles (this is where you get your spice)
2 C Cooked chicken shredded or chopped
10 6-in corn torillas (soft, and you can use flour, but the corn gives it a more robust flavor)
2 C Shredded Monterey Jack Cheese (you can use cheddar, a blend, whatever is your favorite)
1 C sour cream (I substitute plain fat-free yogurt for a healthier option)
1 Tbsp milk
1 small jalpeno, chopped (I use a 4 ounce can of diced chile, or just leave it off)
1/4 C fresh parsley, chopped (I don't use this at all)


Preheat your oven to 325 F.
Melt butter in a large skillet, add pepper and onion. Cook until tender, about 5 minutes. Stir in the soup, undrained tomatoes, and chicken. Stir well, and let simmer to blend flavors while you tear the tortillas into bite-sized pieces.

Spray a large casserole with cooking spray. Layer tortillas, chicken mixture, and cheese (Depending on the size of your dish, you may have up to 3 layers).

Mix sour cream, milk and jalapeno, and spread over top of casserole.

Bake until bubbly, around 40 minutes. Sprinkle with parsley and serve immediately.

This dish is yummy, and tastes really good topped with some shredded lettuce, tomatoes, olives, a little more cheese, OR just as it is. I usually serve salad with this but its filling in its own right.

1 comment:

Brando said...

Could this be made with ground beef?