Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mexican chicken casserole. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mexican Chicken Casserole is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Mexican Chicken Casserole is something which I’ve loved my whole life.

Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. Easy and quick to fix weekday casserole with a Mexican flair. What ingredients are in mexican chicken casserole?

To begin with this particular recipe, we have to first prepare a few ingredients. You can have mexican chicken casserole using 8 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Mexican Chicken Casserole:

1. Take 2 pounds chicken thighs, boiled and cut into 1/2 in. pieces
2. Make ready 10 corn tortillas, shredded into 1-in. square pieces
3. Prepare 1 can cream of chicken soup
4. Prepare 1 can cream of mushroom soup
5. Get 1/3 can Rotel, drained (tomato & green chilis)
6. Make ready 24 oz. mozzarella cheese, shredded
7. Take 1/2 large white onion, chopped
8. Prepare 1/2 can black olives, whole and drained

My easy Mexican Chicken Casserole is excellent in a low carb tortilla, in crisp lettuce wraps, in cheese taco shells, or on a bed of cauliflower rice. This Mexican Chicken Casserole recipe uses rotisserie chicken, penne pasta, corn, black beans & cheese for an easy chicken dinner perfect for any night! This Mexican casserole is one of those dishes, and one of my favorite weeknight meals to make. Mexican Chicken Casserole that comes stacked with a delicious combination of shredded chicken, corn tortillas, a savory, smoky red sauce, and melty shredded cheese!

Steps to make Mexican Chicken Casserole:

1. Preheat oven to 400°F.
2. Stir chicken and mushroom soups, along with Rotel in a medium-sized bowl and set aside. Use more Rotel if a spicier casserole is desired.
3. Stir cheese and onion in a medium-sized bowl and set aside.
4. In an 8 x 10 greased casserole dish, begin layering. Start with a thin layer of soup mixture on the bottom, mainly to prevent tortillas from sticking.
5. Layer 1/2 tortilla pieces.
6. Layer soup mixture, just enough to cover tortillas.
7. Layer 1/2 chicken.
8. Layer 1/2 cheese mixture.
9. Layer remaining tortilla pieces.
10. Layer more soup mixture to cover tortillas.
11. Layer remaining chicken. Pour more soup mixture to fill in any gaps.
12. Top with black olives.
13. Cover casserole with remaining cheese mixture.
14. Cook in oven uncovered for 20 minutes, then check. Remove from oven when cheese is completely melted. Enjoy!

Spicy, cheesy Mexican casserole with cooked chicken, cream of chicken soup, Rotel tomatoes, canned green chiles, cheese, and tortilla chips. This Mexican chicken casserole has all the cheesy Mexican flavors I love and it's easy enough to make any night of the week! This Mexican chicken casserole is one of our favorites! Keywords: mexican casserole, chicken casserole, chicken and quinoa, easy casserole. Tag @pinchofyum on Instagram and hashtag it #pinchofyum.

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