Mexican Chicken Casserole..no Soups! |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I found this recipe online, and altho I did a search trying to find it again, I couldn't. It was on a ladys site, and she sure has a winner! this is absolutely delicious! Those who are sick and tired of Mexican chicken with two or more cans of soup will love this! I used those Tostitos, light tortilla chips, and crumbled them in the bottom and on top before adding the cheese. Ingredients:
1 lb boneless chicken, cut into strips |
1 bell pepper, cubed |
1/2 cup onion |
1 (6 ounce) can enchilada sauce |
1/2 jalapeno, pepper (or one green chili i used dried jalapeno) |
salt |
pepper |
5 tablespoons water |
3 tablespoons sour cream |
2 cups monterey jack cheese, shredded |
2 cups cheddar cheese, shredded |
1 tablespoon chili powder |
1/8 teaspoon cayenne pepper |
2 tablespoons butter (i used light) |
1 cup tomato, chopped (omit or add as desired,) (optional) |
1 1/2 cups tortillas or 1 1/2 cups nacho chips |
guacamole, if desired (optional) |
Directions:
1. Boil chicken strips until done. About 20-30 minutes.
2. While it is cooking, chop the onion, pepper,jaapeno, and tomatoes and set aside.
3. When chicken is done, cool slightly and shred with a fork.
4. Add the onions and peppers with the shredded chicken into a skillet and add the butter, and water.Salt and pepper to taste, and saute for about 10 minutes.
5. Add enchilada sauce, chili powder and cayenne. Simmer 5 minutes.
6. If the mix isn't juicy enough you can add a little more water.
7. Stir in the sour cream and mix well.
8. In an 8x8 casserole dish, put some crushed tortillasor nachos in bottom. Add the chicken mix on top,and spread the diced tomatoes and put on the mix.
9. Mix cheeses and spread on top.
10. Bake in oven at 350 degrees for 15 minutes, or til cheese is melted.
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