Chicken Tostada Casserole

Chicken Tostada Casserole @amandaformaro Amanda's Cookin'

If you are looking for a fabulously satisfying dinner, one you could even put together ahead of time, then this Mexican inspired casserole is for you! Truly delicious and full of great flavor, this is a weeknight meal your entire family will love!

Turns out, my family revealed to me that one of their favorite meals are my chicken enchiladas. So I thought I would take that another step and make a casserole for those busy weeknights, especially with my youngest playing football and my husband working over an hour away from home. Sometimes we eat kind of late these days, so it’s best to have something you can make ahead and pop in the oven later.

Chicken Tostada Casserole @amandaformaro Amanda's Cookin'

First of all, I have an important note about my photos. These photos show a smaller casserole than is described in the recipe. I halved the ingredients to make a smaller portion. This recipe as printed here is family size and will feed approximately 6 people, pictured will feed 3-4.

Chicken Tostada Casserole @amandaformaro Amanda's Cookin'

This is similar to assembling a lasagna as the ingredients are layered. Start with enchilada sauce (I use my homemade enchilada sauce, but canned works fine too) then add tortillas.

Chicken Tostada Casserole @amandaformaro Amanda's Cookin'

Next, add the chicken mixture (as described in printable recipe below).

Chicken Tostada Casserole @amandaformaro Amanda's Cookin'

Now layer on the refried beans.

Chicken Tostada Casserole @amandaformaro Amanda's Cookin'

Next add the cheese. Now repeat all the layers again.

Chicken Tostada Casserole @amandaformaro Amanda's Cookin'

Place the casserole on a cookie sheet and bake 30-40 minutes. It’ll be good and bubbly when it’s done.

Chicken Tostada Casserole @amandaformaro Amanda's Cookin'

To make it all pretty like, garnish with some sliced green onions and chopped tomatoes. Yum! Let me know if you try it!

Chicken Tostada Casserole

Rating: 51

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4-6 servings

Chicken Tostada Casserole

Ingredients

  • 1 pound cooked chicken, diced
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup chopped red bell pepper
  • 2 14-oz cans enchilada sauce (or two batches of my homemade enchilada sauce)
  • 1 10-oz pkg frozen corn, thawed
  • 1/2 cup pitted black olives, drained and sliced
  • 1 15-oz can refried beans
  • 2 cups shredded cheddar or Mexican cheese blend
  • 6 6-inch corn tortillas, cut into quarters
  • Garnish
  • 1 green onion, sliced
  • 1 tablespoon chopped tomato

Instructions

  1. Preheat oven to 350 F.
  2. In a large bowl, combine chicken, 1 can of the enchilada sauce, onion, garlic, red bell pepper, corn and olives. Stir to coat and combine. If chicken was from leftover and in the refrigerator, heat mixture in the microwave for a couple of minutes to take the chill off the meat.
  3. In a 9x9 baking dish, layer as follows:
  4. 1/2 of remaining can of enchilada sauce
  5. 1/2 of the tortilla pieces
  6. 1/2 of the meat mixture
  7. 1/2 of the refried beans
  8. 1/2 of the cheese
  9. Repeat the layers again.
  10. Bake in preheated oven for 30-40 minutes. Dish will be bubbly and cheese melted.
  11. Remove from oven and garnish with sliced green onions and chopped tomatoes.
http://test.amandascookin.com/2013/10/chicken-tostada-casserole.html

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