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Tex-Mex Chicken Casserole

pastryparrot1's picture
Although I made this casserole with chicken, you can easily make it with ground beef as well. You can also make this with left-over cooked chicken if you would like. The combination of meat sauce with tortillas, salsa and different cheeses make this casserole a winner. It is a nice weeknight meal that freezes very well if you have left-overs or want to make more than one.
Ingredients
  Olive oil 2 Tablespoon
  White onion 1 Medium, chopped finely
  Garlic 2 Clove (10 gm), minced
  Bell pepper 1 Small, diced finely
  Chicken breast 1⁄2 Large, diced finely (skinless, boneless)
  Tomatoes 2 Medium, peeled, chopped
  Oregano 1⁄2 Tablespoon, crushed
  Ground cumin 1⁄2 Tablespoon
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
  White rice 1 Cup (16 tbs), cooked
  Cilantro leaves 1 Tablespoon, chopped (Optional)
  Salsa 2 1⁄2 Cup (40 tbs) (of choice)
  Ricotta cheese 500 Gram, grated
  Garlic powder 1⁄2 Teaspoon
  Egg 1 Large
  Chicken stock 1 Cup (16 tbs)
  Corn tortilla 16 Small
  Cheddar cheese 3⁄4 Cup (12 tbs)
Directions

GETTING READY
1. Prepare the ingredients according to the list.
2. Preheat oven to 350 degrees.
3. Heat the oil in a skillet.
4. Add the onion and cook until translucent or about 8 minutes.
5. Put the garlic, mix well, and cook for a couple of minutes or until you can smell it.
6. Place the bell peppers and the chicken, mix well and cook until the chicken starts cooking through or about 5 minutes.
7. Add the tomatoes, oregano, cumin, salt and pepper. Mix well and cook for about 6 minutes or until tomatoes have rendered their juice.
8. Mix in the rice, cilantro if using and ½ cup salsa. Mix well and set aside.
9. In a bowl place the Ricotta cheese. Add the garlic powder and egg. Mix until uniformly blended. Add a ½ cup salsa and mix well. Set aside.

MAKING
10. In a square casserole dish spread a ½ cup layer of salsa.
11. Soak the tortillas – one at a time – in the chicken stock and top the salsa with 4 of them.
12. Add ½ of the chicken and rice mixture, spreading it evenly.
13. Sprinkle ¼ cup of Cheddar cheese on the rice and meat.
14. Place a second layer of 4 soaked tortillas.
15. Spread the Ricotta cheese on the tortillas.
16. Top it with a third layer of 4 soaked tortillas.
17. Spread the remaining meat and rice on the tortillas and add a final fourth layer of 4 soaked tortillas on that.
18. Spread the remaining cup of salsa on the top. Sprinkle with the remaining ½ cup Cheddar cheese.
19. Cover the pan with aluminum foil and bake for 40 minutes.
20. Carefully remove the foil and bake for an extra 10 minutes.
21. Remove from oven and allow sitting for about 10 minutes before serving.

SERVING
22. Cut lasagna into 8 pieces. On serving plates, serve with a side salad and some sliced avocado.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
8

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4.33
Average: 4.3 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 535 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.2%

Saturated Fat 10.6 g53.2%

Trans Fat 0 g

Cholesterol 78.7 mg26.2%

Sodium 928.7 mg38.7%

Total Carbohydrates 69 g22.9%

Dietary Fiber 4 g15.9%

Sugars 6.7 g

Protein 21 g41.7%

Vitamin A 25.9% Vitamin C 34.2%

Calcium 39.3% Iron 22.4%

*Based on a 2000 Calorie diet

Tex-Mex Chicken Casserole Recipe Video