We're In The Kitchen Wednesday 05/21/14

Published 05/21 2014 08:04AM

Updated 05/21 2014 12:13PM

Tex-Mex Casserole

Yield: 6-8 servings

-- 1 rotisserie chicken, chopped
-- 1 tablespoon unsalted butter
-- 1 large onion, chopped
-- 1 teaspoon salt
-- 1 teaspoon cumin
-- 1 teaspoon chili powder
-- 1 10oz. can cream of mushroom
-- 1 10oz. can cream of chicken
-- 1 jalapeno, deveined, deseeded and finely chopped
-- 1 10oz. can ranch style beans, drained
-- 1 10oz. can original rotel tomatoes, drained
-- 6 corn tortillas
-- 1 1/2 cups shredded cheddar cheese

--Preheat oven to 350 degrees. Melt butter in medium size pan over medium heat. Add onions and let them cook for 5 minutes.
-- Add salt, cumin and chili powder to the onions and stir.
-- In medium size bowl combine cream of mushroom and chicken along with the chopped jalapenos.
-- Add the chopped chicken to the sauteed onions and let them cook with onions for an additional 5 minutes then remove from heat.
-- In a large casserole dish, add 1/2 of the meat and onion mixture followed by 3 corn tortillas torn into chip size pieces. Top with 1/2 soup mixture, 1/2 beans and 1/2 rotel tomatoes. Sprinkle with 1/2 cheese and then top with the rest of the corn tortillas. Top with meat, soup mixture, beans and tomatoes.
-- Cook uncovered for 30 minutes and top with the rest of the cheese. Cook for an additional 5 minutes.

For more fun and simple recipes, head to Meagan's blog: A Zesty Bite

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