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
- one pound chicken tenderloins
- one can diced tomatoes with green chilis
- one packet taco seasoning
- one can pinto beans, drained
- 2 cups frozen corn
- juice of one lime
- 1 cup white rice, cooked to package directions
- In the slow cooker, add the chicken tenderloins, diced tomatoes, and half of the taco seasoning.
- Cook on high for 3 hours.
- When the chicken is cooked through, use two forks to shred the chicken.
- Cook the rice to package directions.
- When the rice is just about done cooking, add the rest of the taco seasoning to it.
- 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.
- In a casserole dish, layer the rice, chicken mixture, and beans and corn on top. Bake at 350 degrees for 15-20 minutes.
- Serve hot, and top with cheese if desired.