Mexican Chicken Casserole


Create a fiesta in your dining room with this spicy Mexican casserole.

The ingredient of Mexican Chicken Casserole

  • 2 enchilada tortillas old el paso brand cut into 2cm strips
  • 1 tablespoon vegetable oil
  • 600g chicken thigh fillets cut into 3cm pieces
  • 1 x 420g can mexican chilli beans
  • 1 x 310g can corn kernels drained
  • 1 x 300g jar mild tomato salsa
  • 1 long fresh green chilli deseeded coarsely chopped

The Instruction of mexican chicken casserole

  • preheat oven to 220c place the tortilla strips in a single layer on a large baking tray bake in preheated oven for 5 minutes or until crisp and golden remove from oven and set aside until required
  • meanwhile heat the oil in a large non stick frying pan over high heat add the chicken and cook stirring occasionally for 3 4 minutes or until brown all over
  • place the beans over the base of a 1l 4 cup capacity ovenproof baking dish top with a layer of chicken pieces and a layer of corn pour over the tomato salsa and sprinkle with chilli bake covered in oven for 15 minutes or until chicken is cooked through
  • serve chicken casserole and with crispy tortilla strips immediately

Nutritions of Mexican Chicken Casserole

fatContent: 444 54 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 37 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 40 grams protein
sodiumContent: n a

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