Over a Cup of Coffee: Mexican casseroles | CraigDailyPress.com

Over a Cup of Coffee: Mexican casseroles

Diane Prather/For Craig Press

Winter is time for hearty meals, and this column features two recipes for Mexican casseroles using chicken as the meat. The “Mexican Chicken” comes from Marcey Dyer, of Pierce (where I used to teach school), who gave me permission to reprint her recipes. The second comes from my files. The thing I like about Mexican casseroles is that there’s not much you can do to mess them up, and you can easily make the recipes your own my adding or changing ingredients.

Mexican Chicken

• 1 can cream of chicken soup

• 1 can cheddar cheese soup

• 1 can cream of mushroom Soup

• 1 (10-ounce) can Ro-Tel tomatoes (mild or hot)

• 1 whole chicken, cooked, boned, and chopped

• 1 package flour tortillas

• 2 cups shredded cheddar cheese

In a large bowl, stir together the three kinds of soups and tomatoes. Stir in the chicken. In a greased 9-by-13-inch casserole, layer the tortillas (I tear them up) and the chicken mixture, beginning and ending with the tortillas. Sprinkle cheese over the casserole. Bake at 350 degrees for 30 minutes.

Note: I am going to make the casserole this week, but instead of cooking a chicken, I’m going to try canned chicken, the kind that comes in flat cans. I’m going to use mild tomatoes but perhaps will add some diced mild chilies.

Recipe courtesy of Marcey Dyer, Pierce

Cheesy Chicken Chile Bake

• 1 can cream of chicken soup

• 1 ( 8-ounce) jar cheese spread

• 1/2 cup milk

• 2 cups leftover cooked, diced chicken

• 1 (4-ounce) can chopped green chilies

• 2 tablespoons chopped green onion or 2 teaspoons dried minced onion

• 4 cups corn chips

In a saucepan over medium-low heat, heat soup and cheese until well-blended. Gradually stir in the milk. Add chicken, chopped chilies, and onion. Cook and stir until bubbly. Crush half of the corn chips. Place in the bottom of a 1 1/2 -quart casserole. Pour in soup and chicken mixture; top with remaining chips. Bake at 350 degrees for 20 minutes. Serves 4.

Do you have recipes to share with readers? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.


Over a Cup of Coffee: Supper in a skillet

July 12, 2019

This column’s first recipe is good for a quick supper — or anytime for that matter. The recipe comes from Marcey Dyer, of Pierce, who has shared several delicious recipes with me. To save time, use leftover cooked rice when making this skillet dish.

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