Casserole chicken Mexican


Today, try a delicious casserole with chicken, green chili, corn bread, three kinds of cheese and spicy sauce.

The dish is cooked very easily, but the result is stunning. We will only have to cook the chicken, prepare the sauce, mix all the ingredients and put it in the oven. Mexican casserole served at dinner combined with pickles or a salad of fresh vegetables.

Casserole chicken Mexican

Casserole chicken Mexican


Chicken fillet — 900 g.
Red hot sauce — 2 tsp
Chicken broth — 1 Cup
Chips from corn tortillas — 1 tbsp
Green chili peppers, canned — 2 cans
Cheese or Dor blue cheese — 60 grams.
Onion chopped — 1 Cup
Corn tortillas — 12 pieces
Milk — 1 Cup
Cheddar cheese or Monterey Jack 1 Cup
Cream cheese — 1/4 Cup


1.Bring to a boil in a large pot, a jar of canned chili and chicken broth. Add the chicken and boil until cooked the fillets for about 15 minutes. Take out the meat and shred it with two forks on a cutting Board.

Put in a pan and start cooking

2.Heat oil over medium heat in a nonstick skillet. Add a second jar of chili and onions. Fry until soft, three minutes. Pour in the milk and add the Cheddar cheese, cream cheese and tomato sauce. Mix well the whole composition.

Heat oil over medium heat in a nonstick skillet

3. Add cooked chicken and continue to cook for 2 minutes. Meanwhile, fry corn tortilla until Golden brown and grind into crumbs.

Add cooked chicken and continue to cook for 2 minutes

4.Baking dish cover with layer of butter and put the corn tortillas. Put up the chicken mixture. Repeat these layers twice. We end with the chicken mixture. Sprinkle top with grated cheese and slices of toasted bread. Put bake at 180 degrees for half an hour. Stand on the table 10 minutes before serving.

Bon appetit!

My recipes

Bake for half an hour at 180 degrees

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