Mexican Chicken Casserole

I  love Mexican food. I don’t know what it is about it, but I would pick Mexican cuisine over just about anything else any day of the week. I love going into a Mexican restraurant and being served warm tortilla chips, the thinner the chip, the better. So it wasn’t any wonder when I saw a recipe on Facebook for a Mexican casserole, I knew I would have to try it. I changed the recipe up a little to better suit my family.

Photo of Mexican Chicken Casserole
1 lb. cooked chicken (breast or thigh) cubed or shredded
or 2-3 cans shredded chicken
1 packet taco seasoning
1 15 oz. can refried beans
2 cups Colby-Jack, Cheddar or Pizza cheese
1 can Rotelle tomatoes
1 (2 1/3 oz) can sliced black olives, drained
1/8 cup sliced jalapenos
2 cups crushed corn chips or tortilla chips
3 green onions, chopped

Preheat oven to 375 degrees
In a large skillet brown chicken in oil. Add taco seasoning and cook according to package directions by adding the amount of water stated on the package. Set aside. Heat refried beans in a medium sauce pan over medium heat until hot. Stir in 1 cup of cheese and can of Rotelle tomatoes., Stir until combined and cheese is melted.

Spray bottom of 8”x8” casserole dish with cooking spray and place crushed chips in the bottom of the dish. Pour bean mixture over the chips. Add taco meat on top of bean mixture. Sprinkle the remaining 1 cup of cheese on top of the taco meat and top the cheese with the chopped green onions, jalapenos and black olives.

Bake in the oven until the cheese has melted and the caserole is heated through. Garnish servings with chopped tomatoes, sour cream and chips, if desired.

Yield 4 Yummy servings. My husband, son and I all loved this and it will be a definite to remake again (in the near future!)

To download a PDF version of this recipe, click here.


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