Mexican Chicken Layered Casserole Recipe
Course: CasseroleDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
35
minutesCalories per serving
200
kcalThis unique dish combines the flair of Mexican flavors, but in a traditional casserole setting. Great idea for leftover chicken!
Healthy Mexican Chicken Layered Casserole
There’s nothing quite as daunting as a bowl full of leftover chicken and a family who isn’t overly fond of leftovers. It’s time to turn that bowl of leftovers into a chicken recipe that’s a whole lot tastier!
This Mexican chicken-layered casserole recipe can be made in various ways. The ingredients listed below are for the healthiest variant that doesn’t use any tortillas. Instead, it’s created in layers using the other ingredients. With one simple twist, you can easily add tortillas and turn this casserole into a delicious-albeit-somewhat-less-healthy enchilada casserole instead.
You can also change up the ingredients in order to make the casserole spicier. Jalapenos can be added optionally. The recipe below is milder in nature, and ideal for families with children.
Healthy Mexican Chicken Layered Casserole
There’s nothing quite as daunting as a bowl full of leftover chicken and a family who isn’t overly fond of leftovers. It’s time to turn that bowl of leftovers into a chicken recipe that’s a whole lot tastier!
This Mexican chicken-layered casserole recipe can be made in various ways. The ingredients listed below are for the healthiest variant that doesn’t use any tortillas. Instead, it’s created in layers using the other ingredients. With one simple twist, you can easily add tortillas and turn this casserole into a delicious-albeit-somewhat-less-healthy enchilada casserole instead.
You can also change up the ingredients in order to make the casserole spicier. Jalapenos can be added optionally. The recipe below is milder in nature, and ideal for families with children.
Ingredients
1 can mild (or medium/hot) green chile enchilada sauce
2 cans pinto beans OR black beans (depending on your preference), drained
2 tsp vegetable oil
1/2 onion, chopped
1 green pepper, chopped
1 can of whole kernel corn, drained
1 small can of sliced olives, drained
1 small can of diced green chiles, drained
3/4 cup sour cream (low fat is the healthiest option)
2 cups cubed/shredded chicken breasts (if you’re using fresh chicken, you’ll need at least 1 lb)
1/2 cup green onion, chopped
1 1/2 cups cheese (low fat is the healthiest option)
Directions
- If you’re using fresh chicken breasts, you’ll need to first cook your meat. This can be done quickly by cutting it into cubes and heating it up in a frying pan until it turns light brown and fully loses its pink color.
- Place the green chile enchilada sauce in a small pot to simmer. While it’s thickening, drain your chosen beans inside a colander and rinse them well. Heat the oil in a separate pan and add the onions and bell pepper. Sauté until the onions are brown. Stir in the corn.
- Add the green chiles to the mixture and let it cool. Add the beans to your onion/pepper/oil mixture and let this mixture cook for a few minutes on a relatively low setting.
- Mix your sour cream, cooked chicken, sliced olives and green onion to the enchilada sauce mixture.
- Spray a standard 8′ x 13′ casserole dish with non-stick cooking spray and begin to layer your ingredients inside. Place half of your bean/onion/bell pepper mixture on the bottom. Cover it with half of the sauce mixture. Repeat both layers. Add the cheese to the very top.
- Note: As noted in the introduction, you can optionally add corn tortillas to this dish. Simply cover the bottom of the pan with six tortillas, place half the bean mixture on top and place half the sauce mixture on top of that. Add six more tortillas and add a final layer of beans, sauce and finally the cheese.
- Cook for 30-40 minutes uncovered at 200C° (375 degrees F).
- This chicken recipe is flavorful, nutritious and will quickly become your family’s south-of-the-border favorite.
