Mexican Casserole

Submitted By: FreakyFairy

Recipe Rating:

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Difficulty: easy

Ingredients

Casserole:

8 ounces small-size pasta
1 tbsp. vegetable oil
2 cloves garlic, minced
1 medium red onion, chopped 1 cup
1 medium green bell pepper chopped 1 cup
2 cups shredded cooked chicken
1 can (11 ounces) corn kernels, drained
1 can (4 1/2 ounce) chopped green chilies, drained
1 cup whole milk ricotta cheese
1 cup Monterey jack cheese, divided
1/2 tsp chili powder
1 1/2 cups salsa, divided

Topping:

3 flour tortillas
2 tbsp vegetable oil
chopped green onions

Directions

Casserole:

Preheat oven to 375F.
Cook pasta, drain.
Heat oil in a skillet over medium heat; add garlic, onion and bell pepper.
Cook, stirring frequently, until tender, about 5 minutes.
In a large bowl, combine pasta, vegetable mixture, chicken, corn, chilies, ricotta, 1/2 cup Monterey Jack and chili powder.
Spoon some salsa in the bottom of a medium casserole dish.
Spoon chicken mixture over salsa.
Top with more salsa and sprinkle evenly with remaining cheese.
Bake casserole until mixture is heated through, about 20 minutes.

Topping:

Stack tortillas and slice them into 1/2 inch strips.
Heat oil in a large skillet over medium heat.
Cook the tortilla strips until lightly golden, about 5 minutes.
Transfer to a paper towel to drain.
Spoon any remaining salsa in center of casserole.
Top with tortilla strips and sprinkle with chopped green onions.


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