Mexicanchickenbeancasserole Recipes

Steps:

• Boil the chicken until done. Pull apart. Keep the broth.
• Mix soups, salsa, and chilies together. Set aside.
• In 13x9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top.
• Repeat ending with cheese and broth.
• Add on sliced jalapenos or black olive slices for presentation, if you wish.
• Bake at 350 for 30 minutes.

Steps:

• Heat oven to 375F(190C). Cook chicken in skillet over medium heat until fully cooked.
• In 2L casserole dish, mix chicken with all ingredients except cheese. Cover and bake 40-45 minutes.
• Sprinkle with cheese. Bake uncovered until cheese is melted.
• Cook to an internal temperature of 175F (80C).

Steps:

• 1. Pre-heat oven to 350°F. Spray a 9x13 inch baking dish with non-stick cooking spray. 2. In a saucepan, heat the butter over medium high heat until melted. Add the onions and cook until translucent, about five minutes. Once onions are cooked, add the undrained diced tomatoes, tomatoes with green chilies, and the American processed cheese product. Reduce the heat to medium-low and cook until warm and melted. 3. In a mixing bowl, combine the shredded chicken and the black beans. 4. To start building the casserole, spoon a small amount of the cheese /tomato mixture into the bottom of the prepared baking dish and spread evenly, lay out four tortilla shells on top of the cheese, covering the bottom of the pan. Top with ½ the chicken & bean mixture and ½ of the remaining cheese sauce, spreading each layer evenly. Sprinkle ½ of the cheddar cheese over. Repeat layers. Top with the crushed tortilla chips. 5. Bake for 15-20 minutes, or until heated through and bubbly. Cut and serve.
• - For those who prefer more spice, this recipe can be prepared with 20 oz. of diced tomatoes and green chilies.

Steps:

• Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
• Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
• In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
• In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
• In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
• Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
• Preheat the oven to 350 degrees F.
• Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
• Place chicken in a medium saucepan. Fill with enough water to just cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and let cool 10 minutes.
• Cut cooled chicken into 1-inch pieces. Transfer to a large bowl. Add beans, sour cream, 1 cup Mexican cheese, chilies, cumin, and black pepper and mix well. Pour into the prepared casserole dish. Sprinkle with remaining cup of Mexican cheese.
• Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Let stand for 5 minutes before serving. Serve with salsa on the side.

Steps:

• Heat oven to 375ºF.
• Cook and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook and stir 2 min. or until melted. Stir in beans and tomatoes.
• Spread 1/3 of the chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
• Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.