Mexican Style Casserole


bari posted 11-25-98 8:44 AM pt (US)


Mexican-Style casserole

5 Boneless, skinless chicken breasts
2 Tbsp. butter

Dry Seasonings (all "to taste"):
Garlic Season-All
Black Pepper
Red Pepper
Chili Powder
Ground Cumin

1 8 oz. bag finely shredded sharp Cheddar
1 bag finely shredded Monterey Jack Cheese
1 large (28 oz.) can diced tomatoes (roasted garlic flavor)
Pickled Jalapeno Pepper Slices
splash of heavy cream
1 onion, diced

Slice chicken to "fork-size" & sautee in a non-stick fry-pan with butter and dry seasonings.

Then put in a casserole dish and add 1/2 of each of the cheeses, 1/2 of the tomatoes, jalepenos & cream. Mix together well, and add onion, remaining tomatoes & cheese. Bake for a half hour at 350.

Note, when I made this I didn't drain the liquid from the chicken or the tomatoes for the first half can that I spooned into the dish. I drained for the reamining that I put on top. This made for a slightly soupy consistency--but there was a lot of flavor in that "soup". You may want to drain the tomatoes first, or not. This was an experiment I tried , but it turned out really good.

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