Cheesy Chicken Taco Casserole

TacoCasseroleThis Cheesy Chicken Taco Casserole from MyRecipes.com would make a great group recipes to share with friends or roommates. It’s very easy to make, and only costs $2.29 per serving.

Here is the original recipe:

Ingredients:

  • 1 1/2 pounds skinless, boneless chicken breasts
  • Salt and pepper
  • 1 (24 oz.) jar pasta sauce
  • 9 (5-inch) corn tortillas
  • 1 cup chopped cilantro
  • 2 cups shredded Monterey Jack (8 oz.)
  • 1 small tomato, sliced

Directions:

  1. Preheat oven to 400°F. 
  2. Season chicken with salt and pepper. 
  3. Place in a small skillet and add cold water to cover. 
  4. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes. 
  5. Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.
  6. Spread one-third of sauce over bottom of a 7-by-11-inch baking dish. 
  7. Arrange 3 tortillas, slightly overlapping, on top. 
  8. Sprinkle one-third of chicken and cilantro over tortillas. 
  9. Top with a third of cheese. 
  10. Make two more layers of sauce, tortillas, chicken, cilantro and cheese.
  11. Arrange tomato on final layer of cheese. 
  12. Cover with foil and bake until bubbly, about 20 minutes. 
  13. Remove foil and cook until top is lightly browned, 10 minutes more.

Reviews were generally positive, though some reviewers had suggestions for improvements:

TacoCasserole1 TacoCasserole2 TacoCasserole3 TacoCasserole4Enjoy!

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Pollo Fundido (Melted Cheese Chicken)

polloThis recipe from Neagle’s Nest offers a homemade version of a popular Mexican Restaurant favorite. I have never tried Pollo Fundido, but it looks like a different take on the typical Mexican dish.

Here is the original recipe:

Ingredients:

  • Chicken Breast (cut in half lengthwise to make them thin)
  • Onion
  • Mexican Dipping Cheese (try the jalapeno flavor)
  • 6 to 8 ounces milk (just add enough to get to the consistency you prefer.) 
  • Chili Salt (1/4 cup sea salt, 1/4 cup pure chili powder, 1/4 teaspoon cayenne, pinch ground oregano. Mix together and store in an airtight container. This makes 1/2 cup of chili salt.)

Directions:

  1. Saute your onions in a lightly greased skillet and set them aside.
  2. Sprinkle your chicken with chili salt and begin cooking it in the skillet.
  3. Grate the Cheese and melt according to directions. I add the milk a little at a time until it gets to a consistency I like. You don’t want it to be so thick you can’t pour it, but so thin it’s like water either.
  4. After you have all your chicken cooked through, put the onions back in the skillet and turn the burner off. Now you are ready to pour your cheese over the top and it is ready to serve!
  5. Of course, you can pair this with your favorite sides and it is absolutely excellent rolled into a tortilla.

pollo1

Reviewers loved this recipe! Several had issues finding a Mexican Dipping Cheese, and chose to use alternatives. Here are a few examples of reviewer comments:

pollo2 pollo3 pollo4 pollo5I can’t wait to try this one out myself.

Enjoy!