I am a committed food connoisseur. It’s difficult to select one ethnic food that I like best. Mexican food is way up there on the list of likes. I came across a recipe for Mexican Layered Chicken Casserole that I tried once and I fell in love with. This is one delicious dish.
I misplaced the recipe so over the past few months I’ve had to make this recipe my own. The lovely thing about this dish is there is no right or wrong way to do it. It’s just a matter of layering different foods. Well you could say it’s very similar to making lasagna. I know if you try this casserole you will also make it your own.
This casserole could be considered a parent helper. Most children love Mexican food. They are sure to come back for seconds, and maybe even thirds.
Mexican layered chicken casserole is one of those dishes where kids of any age will love helping to prepare.
The recipe calls for a few simple ingredients. Most of these ingredients can be found in your neighborhood market or right in your pantry.
I used a 8″x12″ baking dish. If you have a larger family you may want to use a larger baking dish adding more ingredients. As I stated you will want to make this Mexican layered casserole your own. So there maybe other ingredients that you might like to add to the mix.
The ingredients I used were rotisserie chicken, mixed vegetables, black beans, cut green beans, salsa verde, shredded Mexican cheese, and flour tortillas.
Now we get to the fun part. Spray the casserole dish with vegetable spray and let the layering began. Position the flour tortillas (or corn tortillas) to cover the bottom of the pan. Place a layer of vegetables in the dish followed by a layer of chicken, and sprinkle with a layer of shredded cheese.
Continue with the layering process until the baking dish is filled. The final layer should be lots and lots of shredded cheese.
Remember to subscribe to The Crafty Boomer for the next post to be delivered right to your inbox!
- 3 cups shredded rotisserie chicken
- 16 ounce can drain black beans
- ½ cup frozen cut corn
- ½ cup frozen cut green beans
- 1 package small floured tortillas or (corn tortillas)
- 2-16 ounce jars Salsa Verde
- 12 ounces package shredded Mexican Cheese
- Preheat the oven to 375 degrees.
- Spray an 8"x12" casserole dish with vegetable spray to prevent the food from sticking to the dish.
- Combine all the vegetable in a large mixing bowl and stir together.
- Line the dish with 4-6 tortillas, overlapping the tortillas in order to cover the dish.
- Spread some of the sauce in the bottom of the dish.
- Spread a layer of the vegetables, a layer of chicken, and followed by a layer of cheese over the sauce.
- Top with a second layer of tortillas repeat the layers adding sauce, vegetables, chicken, and cheese. Repeat this step once more if ingredients allow.
- Top with extra shredded cheese.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and golden brown. Allow the Mexican layered chicken casserole to sit for 10 minutes before cutting. Serve with avocados and cilantro.
