Recipe

Spicy Mexican Chicken Casserole Recipe

Add Step-by-Step Photos	Jim_julian / All my dishes 3 weeks, 2 days ago Flavorful casserole with mostly fresh ingredients; you can adjust spices to taste Prep:45m Cook:30m Servings:8	Jim_julian
	mexican chicken casserole

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Ingredients

¾ lb of boneless skinless chicken thighs or breasts

½ C dried Navy beans

1 can of Kernel Corn (10.5 on)

1 bag of tortilla chips (1 lb)

3 large jalapeno peppers

2 large Anaheim peppers

1 large dry onion

6 cloves of garlic

2 large tomatoes

1 bunch of Cilantro

1 can of cream of mushroom soup

½ lb of shredded cheese, yellow, white, or mixed

1 avocado

1 lime

2 t cumin

1½ t chili powder

1 t coriander

½ t salt

Directions

Cook ½ C of dried Navy beans in 1C of water until beans are starting to get tender, about one hour; yield 1C of cooked beans.

In a small dish mix the cumin, chili powder, coriander, and salt and set aside

Grease an appropriate size casserole dish; a deeper dish is better

Crush sufficient chips to cover the bottom of the casserole about ¼” deep

Drain the canned corn and add the cooked beans to the colander

Remove seeds from the peppers and chop into medium size pieces

Chop the onions and garlic and set aside in a dish with the peppers

Chop the tomatoes and cilantro and set aside in another dish

Cut the chicken into ½” cubes

In a large skillet add the olive oil and brown the chicken cubes; about half way through the cooking add 1/3 of the spices and turn the chicken until the cubes are coated with the spices; add the peppers, onions, garlic and another 1/3 of the dry spices; continue cooking until the chicken is done and the onions are translucent.

Remove the cooked chicken, peppers, onions, and garlic to a large bowl, add the mushroom soup and mix to combine; add the drained beans and corn; mix; add the tomatoes and cilantro; mix; add the remaining dried spices; mix

Add the cooked mixture to the casserole dish and tuck chips around the edges to complete the sides of a “crust”; squeeze the fresh lime over the top

Cover the top of the mixture with about ¼” of shredded cheese; garnish with avocado slices

Bake at 305 deg for about 30 minutes, until the cheese is melted and the casserole is thoroughly heated at the center; allow to cool for 30 minutes prior to serving

Serve with a good commercial salsa as a condiment

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Comments

gagagrits 3 weeks, 2 days ago said:
This sounds like something I would like ,there's alot of diffrent flavors going on here. Thanks for the post....:)

jim_julian 3 weeks, 2 days ago said:
You're welcome Ms GagaGrits (clever nick!) I try to post recipes I've developed myself over a couple of trials. Couldn't quite find a Mexican chicken casserole that quite did it for me so I eventually developed this one.

bigkiwi 3 weeks, 1 day ago said:
I have given this receipe to our Camp Boss and am looking forward to seeing it on the menu in our Mess Hall Thanks Jim

zena824 3 weeks, 1 day ago said:
This does sound wonderful with all the different flavors....

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