Mexican Green Verde Chicken and Black Beans Casserole
"I made this in two smaller pans and yep this is that good! Makes two 8 inch pans with four servings per pan"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (278.1 g)
- Calories 729.9
- Total Fat - 21.4 g
- Saturated Fat - 12.1 g
- Cholesterol - 85.5 mg
- Sodium - 807.8 mg
- Total Carbohydrate - 96.6 g
- Dietary Fiber - 16.9 g
- Sugars - 2.6 g
- Protein - 43.9 g
- Calcium - 687.6 mg
- Iron - 6 mg
- Vitamin C - 2 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Preheat oven to 350degrees.
Step 2
Line two 8" or 9" round pans with foil on the bottom and up the sides, spray the foil with cooking spray.
Step 3
In a large bowl combine sour cream, salsa, garlic and next 4 dry spices,
Step 4
Stir in chicken, beans, corn, and cilantro
Step 5
ASSEMBLE: in ONE pan, place a tortilla in the bottom. Using a large spoon, place three scoops of the chicken mixture and spread evenly over tortilla. Then next step, sprinkle 3/4 cup of cheese over mixture.
Step 6
Repeat layer (tortilla, mixture, and cheese).
Step 7
Place tortilla on top and sprinkle with 1/2 cup cheese.
Step 8
REPEAT the same in second pan.
Step 9
Bake for 20 minutes until cheese is bubbly and is heated through thoroughly.
Step 10
Remove from oven and cool for about 5-10 minutes
Step 11
Remove casserole by holding onto foil and lift it out of the pan
Step 12
Place on cutting board and cut into desired size wedges.
Step 13
Top with green onions
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the green verde salsa, use a mild or medium salsa to avoid making the dish too spicy.
- For the cheese, you can use cheddar, Mexican blend cheese, or any other cheese you prefer.
- Substitute Greek yogurt for the sour cream to reduce the fat and calories. This substitution will provide a creamy texture with a tangy flavor, while still providing the same flavor profile.
- Substitute cooked quinoa for the black beans to add more protein and fiber. This substitution will add a nutty flavor and a chewy texture to the casserole.
Vegetarian Version Replace the chicken with 4 cups of cooked quinoa, and substitute the sour cream with vegan sour cream. Omit the cheese or use vegan cheese.
Mexican Version Replace the chicken with 2 cans of black beans, drained and rinsed. Replace the sour cream with 1 cup of salsa. Sprinkle with 1/2 cup of shredded Mexican cheese blend.
Mexican Street Corn Salad - This delicious side dish is the perfect accompaniment to the Mexican Green Verde Chicken and Black Beans Casserole. It is made with fresh corn, mayonnaise, chili powder, and lime juice, and is the perfect balance of sweet, salty, and spicy flavors.
: Mexican Rice Pilaf
: This Mexican-inspired rice pilaf is a great side dish to serve with the Mexican Street Corn Salad and Green Verde Chicken and Black Beans Casserole. It is made with long-grain white rice, onion, garlic, bell peppers, and Mexican spices, and it adds a flavorful and colorful touch to the meal.
FAQ
Q: How many servings does this casserole make?
A: This casserole makes 8 servings, as it is made in two 8 inch pans with four servings per pan.
Q: What ingredients are needed for this casserole?
A: This casserole requires ground beef, onion, garlic, tomato sauce, diced tomatoes, Italian seasoning, egg noodles, mozzarella cheese, and parmesan cheese.
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Fun facts:
FUN FACT 1: The use of green salsa, or salsa verde, is a common ingredient in Mexican cuisine. It is believed to have been invented by the Aztecs, who used the ingredients of tomatillos, chili peppers, and cilantro to make a fiery green salsa.
FUN FACT 2: Mexican cuisine has become popular around the world, and is often served at celebrity events. It is believed that the first celebrity to serve Mexican food at a Hollywood event was the actress Dolores del Rio, who is credited for introducing Mexican cuisine to the American public in the 1920s.