Mexican Chicken Casserole |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A quick creamy, crunchy, spicy casserole-great comfort food dish! Ingredients:
4 cups diced cooked chicken |
1 (15 ounce) can black beans |
4 ounces cream cheese, diced |
1/4 cup old el paso taco seasoning |
1 (10 1/2 ounce) can cheddar cheese soup |
3 cups cooked rice |
3 slices jalapeno peppers, diced |
1/3 cup milk |
3 flour tortillas, cut into short strips |
8 ounces shredded monterey jack cheese or 8 ounces jalapeno jack cheese |
2 tablespoons taco sauce |
2 cups coarsely crushed tortilla chips |
Directions:
1. Preheat oven to 350°F.
2. In large pot combine soup, milk and cream cheese and mix until creamy on medium low heat. Add Taco seasoning and mix well.
3. Drain black beans and add them along with peppers.
4. Add chicken, tortilla strips and rice. Mix well and heat thoroughly. Place in 9x13 casserole and sprinkle taco sauce over. Top with cheese and crushed tortilla chips.
5. Bake at 350°F for 30 minutes until bubbly on the sides.
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