Chicken Tostada Casserole
You can never have too many main course recipes, so give Chicken Tostada Casserole a try. One serving contains 444 calories, 24g of protein, and 19g of fat. For $2.39 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free diet. This recipe is typical of Mexican cuisine. This recipe from Amandas Cooking has 152 fans. Head to the store and pick up red bell pepper, refried beans, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes around 55 minutes. Overall, this recipe earns a solid spoonacular score of 52%. Similar recipes are Chicken Tostada Salad, Chicken Tostada Salad, and Chicken Tostada Salad.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
½ cup pitted black olives, drained and sliced
1 pound cooked chicken, diced
6 6-inch corn tortillas, cut into quarters
2 14-oz cans enchilada sauce (or two batches of my homemade enchilada sauce)
1 10-oz pkg frozen corn, thawed
1 clove garlic, minced
1 green onion, sliced
1 medium onion, chopped
½ cup chopped red bell pepper
1 15-oz can refried beans
2 cups shredded cheddar or Mexican cheese blend
1 tablespoon chopped tomato
Equipment:
microwave
bowl
oven
Cooking instruction summary:
Preheat oven to 350 F.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. of remaining can of enchilada sauce of the tortilla pieces of the meat mixture of the refried beans of the cheeseRepeat the layers again.Bake in preheated oven for 30-40 minutes. Dish will be bubbly and cheese melted.Remove from oven and garnish with sliced green onions and chopped tomatoes.
Step by step:
1. Preheat oven to 350 F.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. of remaining can of enchilada sauce of the tortilla pieces of the meat mixture of the refried beans of the cheese
2. Repeat the layers again.
3. Bake in preheated oven for 30-40 minutes. Dish will be bubbly and cheese melted.
4. Remove from oven and garnish with sliced green onions and chopped tomatoes.
Nutrition Information:
covered percent of daily need
