Mexican chicken casserole

Mexican chicken casserole

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Create a fiesta in your dining room later than this spicy Mexican casserole.

The ingredient of Mexican chicken casserole

  1. 2 enchilada tortillas (Old El Paso brand), cut into 2cm strips
  2. 1 tbsp vegetable oil
  3. 600g chicken thigh fillets, cut into 3cm pieces
  4. 1 x 420g can Mexican chilli beans
  5. 1 x 310g can corn kernels, drained
  6. 1 x 300g jar mild tomato salsa
  7. 1 long lively green chilli, deseeded, scratchily chopped

The instruction how to make Mexican chicken casserole

  1. Preheat oven to 220C. Place the tortilla strips, in a single layer, more or less a large baking tray. Bake in preheated oven for 5 minutes or until crisp and golden. separate from oven and set aside until required.
  2. Meanwhile, heat the oil in a large non-stick frying pan higher than high heat. ensue the chicken and cook, stirring occasionally, for 3-4 minutes or until brown all over.
  3. Place the beans over the base of a 1L (4-cup) faculty ovenproof baking dish. summit zenith later a lump bump of chicken pieces and a accrual of corn. Pour higher than the tomato salsa and sprinkle taking into consideration chilli. Bake, covered, in oven for 15 minutes or until chicken is cooked through.
  4. promote chicken casserole and subsequently crispy tortilla strips immediately.

Nutritions of Mexican chicken casserole

calories: 444.54 calories
fatContent: 14 grams fat
saturatedFatContent: 3 grams saturated fat
carbohydrateContent: 37 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 40 grams protein
cholesterolContent:
sodiumContent:

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