LAYERED MEXICAN CASSEROLE RECIPE - BETTYCROCKER.COM
Dig into family-pleasing casserole packed with ground beef, tortillas, refried beans and rice. Olé!
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
- Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.
- Bake 30 to 40 minutes or until hot in center and bubbling along sides.
Nutrition Facts : Calories 470 , CarbohydrateContent 48 g, CholesterolContent 80 mg, FatContent 1 , FiberContent 7 g, ProteinContent 26 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 1150 mg, SugarContent 6 g, TransFatContent 1 g
SHREDDED CHICKEN ENCHILADA CASSEROLE | RECIPES | WW USA
Mexican meets Italian in this lasagna-like casserole. Corn tortillas replace noodles and traditional marinara sauce is swapped out for a cumin and chili-spiked tomato sauce, made super quick by using the blender to combine all the elements. Feed a crowd this cheesy delight filled with sauteed vegetables layered among the ingredients. A dollop of sour cream add the cool zing to each of the 12 hearty servings, totally ready in under 1 1/2 hours. Serve this alone or get a bag of angel hair coleslaw and dress it with some lime juice and roasted pepitas for a crunchy side salad.
Provided by WEIGHTWATCHERS.COM
Categories Lunch
Total Time 85 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F. Coat 13-by-9-inch baking dish with nonstick spray.
- In large nonstick skillet, heat oil over medium. When oil shimmers, add 2 cups onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, zucchini, and 1⁄2 tsp salt and cook, stirring occasionally, until vegetables are softened, 15 to 20 minutes.
- Meanwhile, make sauce: In blender, purée tomatoes, chipotle pepper (if using), garlic, chili powder, cumin, oregano, and remaining 1 cup onion and 1 tsp salt.
- Transfer cooked vegetables to medium bowl. Stir in chicken and 1 cup tomato sauce.
- Spread 1⁄2 cup tomato sauce in bottom of prepared baking dish. Top with 6 tortillas, overlapping to fit dish. Sprinkle with half of chicken mixture and 1⁄2 cup cheese. Top with 6 more tortillas, remaining chicken mixture, and 1⁄2 cup cheese. Top with remaining 6 tortillas. Spread top with remaining sauce and sprinkle with remaining cheese. Bake until golden and bubbling, 15 to 20 minutes.
- Let cool for 5 to 10 minutes. Serve each piece with 1 tbsp sour cream.
- Serving size: 1/12 of casserole and 1 tbsp sour cream
Nutrition Facts : Calories 65 kcal
More about "layered mexican chicken casserole recipes"
SHREDDED CHICKEN ENCHILADA CASSEROLE | RECIPES | WW USA
Mexican meets Italian in this lasagna-like casserole. Corn tortillas replace noodles and traditional marinara sauce is swapped out for a cumin and chili-spiked tomato sauce, made super quick by using the blender to combine all the elements. Feed a crowd this cheesy delight filled with sauteed vegetables layered among the ingredients. A dollop of sour cream add the cool zing to each of the 12 hearty servings, totally ready in under 1 1/2 hours. Serve this alone or get a bag of angel hair coleslaw and dress it with some lime juice and roasted pepitas for a crunchy side salad.
From weightwatchers.com
Total Time 85 minutes
Category Lunch
Cuisine Mexican
Calories 65 kcal per serving
From weightwatchers.com
Total Time 85 minutes
Category Lunch
Cuisine Mexican
Calories 65 kcal per serving
- Serving size: 1/12 of casserole and 1 tbsp sour cream
See details
SHREDDED CHICKEN ENCHILADA CASSEROLE | RECIPES | WW USA
Mexican meets Italian in this lasagna-like casserole. Corn tortillas replace noodles and traditional marinara sauce is swapped out for a cumin and chili-spiked tomato sauce, made super quick by using the blender to combine all the elements. Feed a crowd this cheesy delight filled with sauteed vegetables layered among the ingredients. A dollop of sour cream add the cool zing to each of the 12 hearty servings, totally ready in under 1 1/2 hours. Serve this alone or get a bag of angel hair coleslaw and dress it with some lime juice and roasted pepitas for a crunchy side salad.
From weightwatchers.com
Total Time 85 minutes
Category Lunch
Cuisine Mexican
Calories 65 kcal per serving
From weightwatchers.com
Total Time 85 minutes
Category Lunch
Cuisine Mexican
Calories 65 kcal per serving
- Serving size: 1/12 of casserole and 1 tbsp sour cream
See details
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