Mexican Chicken Casserole

I love Mexican Food, but often find that store bought corn tortillas often fall apart.  So, I tried to make a Mexican Chicken Casserole that I could have for dinner that didn’t need a corn tortilla.  I like the base that I created, but would definitely change a few things next time I make it.  Next time, I would add a little cilantro, salsa, and sliced avocado.  Then I think this recipe would really pop.  But here is take one…

Mexican Chicken Casserole Take One

Pieces:

1. one pound chicken tenderloins
2. one can diced tomatoes with green chilis
3. one packet taco seasoning
4. one can pinto beans, drained
5. 2 cups frozen corn
6. juice of one lime
7. 1 cup white rice, cooked to package directions

Process:

1. In the slow cooker, add the chicken tenderloins, diced tomatoes, and half of the taco seasoning.
2. Cook on high for 3 hours.
3. When the chicken is cooked through, use two forks to shred the chicken.
4. Cook the rice to package directions.
5. When the rice is just about done cooking, add the rest of the taco seasoning to it.
6. While the rice is cooking, combine the drained beans, corn, and lime juice in a pan.  Saute on medium heat until beans and corn are hot.
7. In a casserole dish, layer the rice, chicken mixture, and beans and corn on top.  Bake at 350 degrees for 15-20 minutes.
8. Serve hot, and top with cheese if desired.

Happy Allergy Free Eating!