Smothered Chicken Queso Casserole

I'm always looking for something different to make for my boys. We have a lot of recipes that are similar, and I tend to be afraid to jump out of my box (very far, at least) for dinner. However, this combines things that Nate & the boys all like-- chicken, taco seasoning, salsa, rice... Salsa in a main dish, however, is why this is out of my box. I am not a big salsa fan, but the boys loved this!

(However, this does make a lot-- too much for my boys, they tired of it quickly. I will definitely only make a 1/2 batch next time!)

The picture is questionable, but it is much tastier than it looks! I'm just not much of a photographer. ;)

Remember, comments are loved! What's your favorite out-of-the-box dish?

Printable Recipe

Smothered Chicken Queso Casserole

Ingredients

• 1 tablespoon oil 
• 1-2 large boneless skinless chicken breasts, cut in half lengthwise 
• 1 tablespoon taco seasoning, divided
• 15 ounces salsa 
• ½ cup heavy whipping cream
• ¼ cup milk
• 1 medium red/orange/green bell pepper, seeded, chopped 
• 2 ½ cups cooked white rice
• 1 cup shredded Mexican cheese blend 
• Chopped tomatoes and chopped fresh cilantro, if desired

Directions

1. Preheat oven to 350°. Spray 13”x9” baking dish with cooking spray.
2. Heat oil over medium-high heat in a large skillet. Sprinkle ½ tablespoon taco seasoning over chicken, then cook for 6-8 minutes. Turn once, cooking til golden brown on both sides.
3. In large bowl, stir together salsa, whipping cream, milk, and pepper. Reserve approximately ¾ cup of the sauce mixture; set aside. Stir rice into remaining sauce mixture.
4. Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. 
5. Cover with foil and bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when cut.
6. Cool for 10 minutes, then garnish as desired.

Yield/Time

6 servings

1 hour

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

323-371, depending on amount of chicken

Source (for original): Betty Crocker

Green Chili Enchilada Bake... and my secret confession

I have a confession.

I am afraid of enchilada sauce.

There, I said it. Go ahead, laugh. Get it out of your system.

....

Done? Good.

Now, to explain: I was always a picky eater growing up. If you've met my parents/grandparents, you'll realize that it's almost impressive that I managed to stay a picky eater. I have been working to rectify that & broaden my horizons, but some things I just can't get over.

Like enchilada sauce, beans, & salsa. All three of which are in this recipe.

(It's not like I don't like enchiladas. I love enchiladas. It just happens that my recipe for enchiladas does not require enchilada sauce....which is pure coincidence.)

Salsa I can explain: I don't like to just eat tomatoes.  Have them in something? Sure, as long as it's not the dominant flavor. Just have salsa & chips? Blech. I don't even like to watch Nate eat it. (But being the good wife I am, I still buy salsa & chips for him. See? Don't I get good wife points? ) 

Beans actually make sense. I have yet to find a type of beans that I like the texture of. (I am, of course, not referring to green/yellow beans. Those things are delicious, especially fresh and raw.)

Enchilada sauce isn't so easily explainable. Before I bought it for this, I couldn't even tell you what's in the stuff; I just knew that it's not something I would like. (Then I read the side of the can today, and decided maybe I was better off NOT eating the stuff...) However, if I am going to broaden my horizons, expand my cooking skills, blah blah blah, I need to try it.

Once. 

So, I made this recipe.... cut in half. (Which is actually a very good tip: if you have serious doubts about liking the dish, cut the recipe down the first time you make it. That way, if you have to pitch most of the pan, it's not a large pan.)

Green Chili Enchilada Bake

Ingredients

• 1 cup mild green enchilada sauce
• 1 cup reduced fat sour cream
• ¾ cup salsa verde, mild
• 12 white corn tortillas broken into 1” pieces
• 2 cups cooked chicken or turkey breast
• 15 ounces black beans, drained
• 1 cup shredded cheddar cheese
• Tortilla chips (optional)
• Extra salsa (optional)

Instructions

1. Preheat oven to 350° and spray a 9”x13” baking dish with cooking spray.
2. Place enchilada sauce, sour cream and salsa into prepared baking sheet. Stir until well combined.
3. Stir in broken tortillas, chicken or turkey and black beans. Stir to combine and top evenly with cheese.
4. Bake for 22-25 minutes, until cheese is hot and melted. Serve with chips and salsa if desired.

Yield/Time

12 servings

30 minutes

Nutrition Facts

194 per serving

Source (for original): Picky Palate

 I, of course, did not add the beans. Maybe I will be more adventurous next time.

 Hahahahahaha......

No, seriously. Beans are gross. Maybe if I know I am not going to have to eat the dish, I will add some for Nate.

Aside from cutting it in half (and baking in an 8"x8" pan), that was the only change I made. We all liked this well enough, and I will probably make it again. It does have a strong enchilada sauce/salsa flavor, but I think I can get over that. I surprisingly liked it better reheated. (Odd.)

I am going to try making my own enchilada sauce--really, have you read the ingredient list on the cans of that stuff?? I found a recipe on one of the blogs that I follow, but anyone else have recommendations?

As always, comment & let me know if you try this! (Or even if you just feel like commenting!)