Best 3 Quick Mexicali Chicken Casserole Recipes

**A Flavorful Fusion: Embark on a Culinary Journey to Delight Your Palate with Quick Mexicali Chicken Casserole**

Prepare to tantalize your taste buds with a culinary masterpiece that seamlessly blends the vibrant flavors of Mexican and American cuisine – the Quick Mexicali Chicken Casserole. This delectable dish is a symphony of textures and flavors, featuring tender chicken nestled in a creamy and flavorful sauce, all topped with a crispy, golden-brown crust. Accompanying this main course are three additional tantalizing recipes: a refreshing Pico de Gallo, a creamy Avocado Ranch Dressing, and a sweet and tangy Mango Salsa. Together, these dishes create a harmonious meal that will leave you craving for more.

Here are our top 3 tried and tested recipes!

MEXICALI CHICKEN CASSEROLE

Mexicali Chicken Casserole image

Make and share this Mexicali Chicken Casserole recipe from Food.com.

Provided by Sean and Janel

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups cubed cooked chicken
2 cups monterey jack cheese, shredded
1 (11 ounce) can corn, drained
1 (10 3/4 ounce) can cream of chicken soup
1 cup flour
1/4 cup cornmeal
1 3/4 teaspoons baking powder
1 teaspoon seasoning salt or 1/2 teaspoon chili powder (I use both)
1 1/2 cups milk
3 eggs, beaten
1/4 cup chopped onion
1 (4 ounce) can chopped green chilies, drained
1 (2 ounce) jar chopped pimiento, drained

Steps:

Combine first 4 ingredients in 3 qt casserole or dutch oven.
In large bowl combine all dry ingredients and then add milk, margarine and eggs.
Stir in onion, chilies and pimento.
Pour over chicken mixture.
Bake at 350 degrees for about 50-60 minutes.

MEXICALI CHICKEN CASSEROLE

Mexicali Chicken Casserole image

Try this delicious Mexican style chicken casserole for a twist on enchiladas. This cheesy baked casserole is full of flavor that all kids will love!

Provided by Courtney Wallace

Number Of Ingredients 12

Ingredients

4.1875 pounds Chicken meat, breast, boneless, skinless, raw ((4 pounds, 3 ounces))
4.1875 pounds Chicken meat, thigh, boneless, skinless, raw ((4 pounds, 3 ounces))
2 each Cream of chicken soup, condensed ((50-ounce cans))
3.25 quarts Milk, 2 percent ((3 quarts, 1 cup))
6 each Tomatoes, mexican-style, canned ((28-ounce cans))
1.28 cups Onions, chopped ((1¼ cups, ½ tablespoon))
1¼ teaspoon Garlic, powder
1¼ teaspoon Cumin
1¼ teaspoon Salt
1¼ teaspoon Pepper, cayenne
4 pounds Tortilla chips, plain
5.25 ounces Cheese, cheddar ((5 pounds, 4 ounces))

Steps:

Cook chicken the day before. Chop chicken and store until ready to put casserole together.
Mix cream of chicken soup, milk, Mexican style canned tomatoes, chicken and spices together.
Carefully add in the tortilla chips and stir. Spread 9 pounds of chicken mixture into each steam table pan.
Bake in 325° F convection oven until internal temperature reaches 160° F or approximately 30-45 minutes.
As soon as casserole is removed from oven, sprinkle with 1 pound 10 ounces of cheese and put in the hot box to keep warm and melt the cheese.
Cut steam pan 5 X 6 or 30 portions per pan.

Nutrition Facts : ServingSize 0.75 cups, Calories 312 kcal, Carbohydrate 22.5 g, Protein 17 g, Fat 16.7 g, SaturatedFat 8.3 g, Cholesterol 55 mg, Sodium 1395 mg, Fiber 2.8 g

MEXICALI CASSEROLE

Mexicali Casserole image

If you like Mexican food but are watching your diet, try this tasty bake. It takes advantage of ground turkey and reduced-fat cheese without sacrificing flavor. -Gertrudis C. Miller, Evansville, Indiana

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound lean ground turkey
2 medium onions, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
2/3 cup uncooked long grain rice
1/3 cup sliced ripe olives
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 331 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 604mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

Tips

Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you save time and avoid scrambling during the cooking process.

Use a large skillet: A large skillet will allow you to cook all the chicken and vegetables in one go, without overcrowding the pan.

Don't overcrowd the pan: Overcrowding the pan will prevent the chicken from cooking evenly. If you need to cook more chicken, do it in batches.

Cook the chicken thoroughly: Make sure the chicken is cooked through before adding the other ingredients. This will help prevent foodborne illness.

Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables you like, such as bell peppers, onions, zucchini, or corn.

Don't forget the spices: The spices in this recipe are what give it its flavor. Be sure to use a good quality chili powder and cumin.

Serve with your favorite toppings: This casserole is delicious served with sour cream, guacamole, and salsa. You can also add shredded cheese or chopped cilantro.

Conclusion

This quick Mexicali chicken casserole is a delicious and easy weeknight meal. It's packed with flavor and can be on the table in under an hour. Serve it with your favorite toppings and enjoy!