Gluten free
Mexican casserole
A delicious Mexican casserole perfect for satisfying your Mexican cravings, featuring a blend of cheddar cheese, Monterrey Jack, salsa, and more. This gluten-free dish is ideal for Autumn events and has an impressive Spoonacular score of 88%. Try it for a satisfying and flavorful main course option.
Ingredients
chicken breasts
4
shredded monterrey jack
330 g
cream of chicken soup
283.5 g
condensed cream of mushroom soup
283.5 g
onion
1
rice
185 g
salsa
260 ml
shredded cheddar cheese
226 g
Method
- Take a large pot and ring water to a boil. When finished, place you chicken breasts in to boil for 20 minutes or until cooked. Take a smaller pan and cook rice as directed. Allow both rice and chicken time to cool when once fully cooked.
- Heat over to 350 degrees. Take cooled chicken breasts and shred, or cut into bite size pieces.
- Add into a large mixing bowl. Stir in cooked rice, 2 cups of Monterrey Jack cheese, and 1 cup of Cheddar. Stir in both soups, chopped onion, and salsa.Take a 9 x 13 baking dish and coat with non stick spray.
- Place mixture into the 9 x 13 dish and cover with the remaining cup of cheddar cheese.
- Bake for 40 minutes. Allow to cool before serving.
Nutrition:
581 kcal
Carbs
48 g
Fat
21 g
Protein
48 g
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