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Chicken Mexicana Casserole

Chicken Mexicana Casserole
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Your rating: None Average: 3.9 of 5 (12 votes)

Yield: 6 to 8 servings

  • 1-1/2 cups hot salsa
  • 6 large flour tortillas, cut into 1-inch strips
  • 1-1/2 pounds boneless chicken breast, precooked, cut into 1-inch cubes
  • 2 cups corn kernels (canned, frozen, or fresh)
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1/2 cup sliced black olives

Preheat oven to 375 degrees F. Using some of the salsa, spread a light coating on the bottom of a 13x9-inch baking pan, then line it with 4 of the cut-up tortillas. Mix the chicken, remaining salsa, and corn in the pan, and top with the remaining tortilla strips. Sprinkle the cheese and olives on top of the casserole. Cover with aluminum foil and bake for 30 minutes; uncover and bake 15 minutes more. Let sit 10 minutes before serving.

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Comments

I usually add bell peppers to

By Shelley Jeltema

I usually add bell peppers to this along with the rice and beans.

If time is short, heat everything up but the cheese in a pan, then the baking time is much less.

This is a lot better with

By Dusty Daniel

This is a lot better with some precooked Spanish rice and black beans added...

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