Tuesday, January 10, 2012

This Mexican food is my comfort food!

This is my favorite casserole. Ever! Hands down! I love it. I make it more than any other casserole, and it never disappoints. The great thing about this casserole is that it gets better the next day, and it freezes and reheats well. It is so easy and so tasty, it is sure to be a hit with your family. I have even served this at a New Year's Party, and my guests loved it.

Chicken Enchilada Casserole

2 cups cooked, diced chicken
Tortilla chips, crushed
1 can Ro-tel
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
2 1/2 cups shredded cheddar cheese

Heat oven to 350 degrees. Use a nonstick spray and coat a 9 x 11 pan. Cover the bottom of the pan with crushed tortilla chips. Place diced chicken on top. Mix soups, Ro-tel and 1/2 cup cheese. Pour over chicken. Add a layer of crushed tortilla chips. Top with a layer of remaining cheese. Bake for 35 minutes.

5 Minute Mexican Rice

(Recipe from www.cook-mexican.com)


1 16 oz can of crushed tomatoes
2 cups chicken stock
2 tsp ground cumin
1 chipotle pepper from a
can of chipotle peppers in adobo sauce
1 tbsp adobo sauce
2 cups 5 minute rice (I used Minute Rice)


Place chipotle pepper, adobo sauce and 1/4 cup of chicken stock in a blender and puree until thoroughly blended.

In a medium size pot, heat crushed tomatoes, remaining chicken stock, chipotle pepper mixture and cumin to boiling.

Stir in 2 cups of 5 minute rice. Remove from heat and let rice sit for 5 minutes.

Fluff rice and serve.

Adjust heat of the rice by adjusting the quantity of chipotle and adobo sauce used.

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