Mexican Chicken And Tortilla Casserole
From NPMarie 10 years ago
- 45 Minutes to make
- Serves 6-8
I slightly adapted this recipe is from "The Paula Deen Family Cookbook". This was an easy & delicious recipe using just a few ingredients I usually have on hand:)
Ingredients
- 1 - 16 oz jar salsa (2 cups) (I used Herdez Salsa Casera - Hot) shopping list
- 1 - cup chicken broth shopping list
- 1 - 6-7 oz bag tortilla chips shopping list
- 3 - cups chopped cooked chicken shopping list
- 1 - small yellow onion, thinly sliced shopping list
- 1 - Jalapeno, sliced (optional- seeded OR deseeded) shopping list
- 3 - cups grated Monterey Jack cheese, or Pepper Jack for a spicer dish (I used approximately 2 cups of Monterey Jack) shopping list
How to make it
- Preheat oven to 375F. Combine the salsa & broth in a blender and process until smooth. In a large bowl, toss the tortilla chips with 2 1/2 cups of the salsa mixture. In a separate bowl, toss the chicken with the remaining 1/2 cup salsa mixture.
- In a greased 13 x 9 inch baking dish, layer 1/3 of the chips, followed by 1/2 of the chicken, 1/2 of the sliced onion & sliced Jalapeno if using, and 1/3 of the cheese. Repeat. Top with the remaining chips and cheese. Cover with foil and bake on the middle rack for 30 minutes or until heated through and the cheese is melting. Serve hot.
- Note: I baked for 20 minutes with the foil on and removed for the last 10 minutes:)
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