Creamy Chicken Mexican Casserole
A rich and satisfying casserole filled with tender chicken, creamy sauce, and a blend of Mexican spices.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken breasts
- ●6-8 warm tortillas
- ●1 cup creamy salsa
- ●1 cup shredded cheese (cheddar or Monterey Jack)
- ●1 cup cooked Mexican rice
- ●1/2 cup diced onions
- ●1/2 cup diced bell peppers
- ●1 teaspoon cumin
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook the Mexican rice according to package instructions.
- 3
Dice the onions and bell peppers, and sauté in a pan until tender.
- 4
Add the cumin to the pan and stir to combine.
- 5
In a separate pan, warm the tortillas over medium heat.
- 6
In a large mixing bowl, combine the cooked rice, sautéed onions and bell peppers, and cooked chicken.
- 7
In a separate bowl, combine the creamy salsa and shredded cheese.
- 8
In a 9x13 inch baking dish, create a layer of tortillas.
- 9
Next, add a layer of the rice and chicken mixture, followed by a layer of the creamy salsa and cheese mixture.
- 10
Repeat this process two more times, ending with a layer of the creamy salsa and cheese mixture on top.
- 11
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- 12
Remove from the oven and let cool for a few minutes before serving.