My Favorite Mexican Casserole Recipe - Cooking Index
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole.
Courses: Casseroles, Main Course1 1/2 cups | 219g / 7.7oz | Crushed tortilla chips |
1 lb | 454g / 16oz | Shredded cooked chicken meat |
= (from a small roasted chicken) | ||
1 | Garbanzo beans - (15 1/2 oz) - drained | |
1 | Kidney beans - (15 1/2 oz) - drained | |
1 | Corn kernels - (15 1/4 oz) - drained | |
1 | Tomato sauce - (8 oz) | |
1 cup | 237ml | Prepared salsa |
1 cup | 62g / 2.2oz | Chopped red onion |
1 | Green bell pepper - cut 1/4" dice | |
1/4 cup | 4g / 0.1oz | Chopped fresh cilantro leaves |
1 tablespoon | 15ml | Minced garlic |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
6 oz | 170g | Grated Monterey Jack cheese |
6 oz | 170g | Grated sharp Cheddar cheese |
Garnishes | ||
2 cups | 125g / 4.4oz | Diced (1/4") ripe tomatoes |
1 cup | 237ml | Sour cream |
1/2 cup | 8g / 0.3oz | Chopped fresh cilantro leaves |
Preheat oven to 350 degrees. Grease a 13- by 9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.
Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.
Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.
This recipe yields 8 servings.
Per serving: 440 calories, 33g carbohydrates, 36g protein, 18g fat, 90mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 09-29-2002
Average rating:
7.3 (3 votes)
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