Mexican Chicken Casserole with Corn Tortillas.Another nutrient-packed, easy Mexican dinner in one pot – WIN! Check out my Crock Pot Mexican Casserole (similar ingredients, but this one is already adapted to a crock pot, so I’m 100% sure of the results). Slow Cooker Mexican Chicken Casserole.See this Mexican Chicken and Rice for another version. I love using quinoa because of its high fiber and protein content, but if you’d prefer using rice, cooked rice (or farro or any other whole grain) can be swapped in easily to make Mexican chicken casserole with rice. All are healthy carbohydrates. To serve, feel free to pile on more favorite Mexican flavors and toppings, like salsa, green onions, green chilies, or crush tortilla chips. Simply sauté the chicken and veggies, stir in the black beans and other ingredients into the chicken mixture, top with cheese, and bake! Instead of the gobs of heavy, processed add-ins, this healthy, easy Mexican Chicken Casserole uses Greek yogurt (my secret healthy swap for sour cream!), real cheese, and a mix of fresh ingredients like bell peppers and canned pantry staples like black beans to create a healthy dinner that’s still reasonably easy to prepare on a weeknight. Better Ingredients for Easy Mexican Chicken Casserole Hate me if you will, but that is a place I will not go. The only thing about casseroles I will not embrace: the ubiquitous cream of chicken soup. Like Chicken Nachos, casseroles can also be adapted to suit any number of tastes and are categorically creamy and cheesy, leaving me with a welcome case of the warm fuzzies. Today, now that I’m the one doing the cooking, I am all about the casserole, especially when they are as delicious and simple as this easy Mexican chicken casserole.Ĭasseroles are a friendly way to cook in large quantities, hit every food group in a single pan, and generate yummy leftovers for the rest of the week. Growing up, my mom’s trusty 9×13-inch baking dish was among the most well-used and duly-splattered tools in our kitchen. Perhaps I am genetically disposed to love casserole recipes. Everything I love about a casserole, but that I don’t feel too terrible about eating because the base of its healthy whole ingredients.” - Lauren. I also love that it’s perfect for lunch leftovers. Very easy to make without tons of chopping and fairly hands-off, just cook, combine and then bake. Return to the oven for a further 15 minutes, or until the chicken and leeks are tender and the sauce has thickened. Take out of the oven and stir in the leeks. Place in the oven and cook for 45 minutes. Add the chicken pieces back to the pan and bring to a gentle simmer. Sprinkle with the thyme, then pour in the stock, a little at a time, stirring well between each addition. Add the carrots and flour and toss together well. Tip into a medium, lidded oven-safe pan or casserole. Fry over a medium-high heat for 4–5 minutes, or until lightly browned, stirring regularly. Return the pan to the heat and add the onion, bacon and mushrooms. Turn and cook on the other side for 3 minutes more. Heat the oil in a large non-stick frying pan over a medium heat and fry the chicken for 7–8 minutes, skin-side down, or until the skin is nicely browned. Season the chicken thighs all over with a little salt and lots of black pepper.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |