Best 3 Cinco De Mayo Chicken Casserole Recipes

Cinco de Mayo is a vibrant celebration of Mexican heritage and culture, and what better way to honor this festive occasion than with a tantalizing culinary journey? Our Cinco de Mayo Chicken Casserole is a delightful symphony of flavors that will transport your taste buds to the heart of Mexico. This one-dish wonder is not only bursting with authentic Mexican spices but also incredibly versatile, allowing you to customize it to your liking. Whether you prefer a mild or spicy kick, or want to add a personal touch with your favorite toppings, this casserole is sure to be a hit.

In addition to the main event, our comprehensive article features a tempting array of complementary recipes that will elevate your Cinco de Mayo feast. Indulge in the creamy goodness of our Mexican Corn Dip, perfect for dipping tortilla chips or spreading on tacos. Add a refreshing twist to your meal with our zesty Mexican Salad, a vibrant medley of fresh vegetables, tangy dressing, and a hint of Mexican spices. And to satisfy your sweet cravings, our Churro Bites with Dulce de Leche Dipping Sauce will tantalize your taste buds with their crispy-on-the-outside, soft-on-the-inside texture and the irresistible sweetness of the dipping sauce. With this collection of recipes, your Cinco de Mayo celebration will be a culinary fiesta that your guests will never forget!

Let's cook with our recipes!

CINCO DE MAYO CASSEROLE

Cinco de Mayo Casserole image

A simple, satisfying main dish that our family enjoys. You can use reduced-fat cheeses and sour cream, but don't use the fat-free choices. Serve with a dollop of sour cream, sliced black olives, more salsa, and warmed tortillas.

Provided by midwestchef

Categories World Cuisine Recipes Latin American Mexican

Time 1h25m

Yield 6

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 teaspoon vegetable oil, or as needed
1 onion, diced
2 cloves garlic, chopped
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 cup salsa, drained
1 (7 ounce) can Mexican-style corn, drained
1 cup sour cream
3 cups shredded Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish.
Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.
Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.
Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 527.5 calories, Carbohydrate 16.7 g, Cholesterol 123.1 mg, Fat 38.6 g, Fiber 2.5 g, Protein 30.1 g, SaturatedFat 21.3 g, Sodium 1171.1 mg, Sugar 3.3 g

CINCO DE MAYO MEXICAN CASSEROLE

CINCO DE MAYO MEXICAN CASSEROLE image

Just in time for Cinco de mayo, this is a very easy dish.

Provided by April Alvarez

Categories Casseroles

Time 30m

Number Of Ingredients 11

Ingredients

1 lb hambuger meat (ground beef)
1/4 tsp salt and pepper
1/4 tsp chilli powder
1 can(s) cream of mushroom soup
1 can(s) water.
1 small onion diced
1 can(s) rotel (or any brand of tomatoes and green chillis)
1 bag taco or nacho cheese chips
1 lb grated cheddar cheese
1 can(s) sliced black olives
1 medium fresh tomato (diced)

Steps:

1. Brown meat with onions, add seasoning to taste Heat soup,rotel and water in saucepan.
2. In large casserole alternate begining with half each of chips,hamburger, olives soup mixture and cheese and then repeat, LAST FIVE MINUTES OF BAKING ADD FRESH TOMATO' AND A FEW BLACK OLIVES.
3. Bake at 375 degrees for 30 minutes. Can serve with sour cream,guacamole, salsa.

CINCO DE MAYO CHICKEN CASSEROLE

Cinco De Mayo Chicken Casserole image

When I wasn't able to get to the market for Cinco de Mayo, I came up with this recipe. You can use fresh corn and bell peppers. There is certainly room for improvements, but I was impressed with the flavors. Serve with a great salad with Salsa Ranch dressing.

Provided by ReneeT

Categories Mexican

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 teaspoon ground cumin
1/2 teaspoon onion powder
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon salt
1 lb chicken tenders, cut into cubes
3 tablespoons olive oil, divided
1 small red onion, dice
1 cup frozen bell pepper, thawed
2/3 cup frozen corn, thawed
2 garlic cloves, chopped
1 chipotle chile in adobo, chopped sauce reserved
1 tablespoon reserved adobo sauce
3/4 rice
1 1/4 cups chicken broth
3 ounces cream cheese
2 tablespoons sour cream
1/2 cup chunky salsa
1 cup shredded cheddar cheese, divided
1 (6 ounce) box cornbread mix

Steps:

Preheat oven to 350°F Lightly coat a 13x9 in baking dish with cooking spray.
In a medium bowl combine cumin, onion powder, paprika, salt, and chili powder. Add chicken and toss to coat. Set aside.
Heat a 12 inch saute pan over medium high heat and add 2 tbls oil. Saute red onion for 3 minutes. Add corn and bell peppers saute 5 minutes then add garlic. Saute until lightly browned, about 3 minutes more. Remove from pan and set aside.
In same pan over medium low heat add chipotle pepper, adobo sauce, remaining olive oil, and rice. Saute rice until sauce and oil are absorbed.
Add chicken broth, cream cheese, sour cream, and salsa. Heat to a simmer then add veggie mix. Cook for 5 minutes or until heat through and the cream cheese is incorporated.
Prepare corn bread as directed on package. Add 1/4 cup shredded cheese.
Add chicken to rice mixture and gently stir. Spoon chicken and rice into baking dish and top with remaining cheese. Spoon corn bread mix over the top of the cheese and spread evenly.
Place in oven for 35 minutes or until corn bread, tested with a toothpick comes out clean.

Nutrition Facts : Calories 443.5, Fat 24, SaturatedFat 9.8, Cholesterol 81.6, Sodium 1991.8, Carbohydrate 29.7, Fiber 3.8, Sugar 8, Protein 27.9

Tips:

Use a large skillet or Dutch oven to brown the chicken and vegetables. This will help to create a flavorful base for the casserole.
If you don't have a can of diced tomatoes with green chilies, you can substitute a can of regular diced tomatoes and add a teaspoon of chopped green chilies.
Be sure to drain the corn and black beans before adding them to the casserole. This will help to prevent the casserole from becoming too watery.
Top the casserole with shredded cheddar cheese before baking. This will give the casserole a cheesy, golden brown crust.
Serve the casserole with your favorite Mexican-inspired toppings, such as guacamole, salsa, sour cream, and chopped cilantro.

Conclusion:

This Cinco de Mayo Chicken Casserole is a delicious and easy-to-make dish that is perfect for a festive celebration. The combination of chicken, vegetables, and Mexican spices creates a flavorful and satisfying casserole that is sure to be a hit with your family and friends. So, gather your ingredients and get ready to enjoy this delicious Mexican-inspired dish!

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