Favourite Mexican Casserole
Prep
45 mins
Cook
30 mins
Servings
8
Difficulty
Medium
This is hands down my family's most requested dinner, and honestly, it's embarrassingly easy to throw together. The beauty of this casserole is that it comes together in just 75 minutes total, making it perfect for busy weeknights when you need something impressive but don't have hours to spend cooking. I love that it's loaded with fresh cilantro and bell peppers, which are packed with vitamin C to boost immunity. Plus, because you're using rotisserie chicken or leftovers, there's minimal prep work involved. It's the kind of comforting, crowd pleasing dish that looks fancy enough for company but tastes like pure home cooking.
Ella x
Ingredients
- 237 mltortilla chips(crushed)
- ½ kgcooked chicken meat(shredded)
- 11(15 1/2 ounce) can garbanzo beans, drained)
- 237 mlsalsa
- 237 mlred onion(chopped)
- 11 green bell pepper(cut into 1/4-inch dice)
- 237 mlfresh cilantro(chopped)
- 1 tablespoongarlic(minced)
- 1salt & freshly ground black pepper(to taste)
- 18 ounces monterey jack cheese(grated)
- 18 ounces sharp cheddar cheese(grated)
- 473 mldiced tomatoes
- 237 mlsour cream
- 237 mlchopped cilantro
Detail level
Instructions
- 1
Preheat oven to 350 degrees. Grease a 13x9 inch baking dish, then scatter the crushed tortilla chips evenly in the bottm of the pan.
- 2
Combinethe chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt & pepper in a bowl. Place half of mixture evenly in baking dish on top of the crushed chips. Combine the cheeses, and sprinkle half over the mixture.
- 3
Cover with the remaining half of the chicken mixture and sprinkle with the remaining cheese.
- 4
Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so people can top their own portions as they prefer.
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