This easy, 6-ingredient chicken taco casserole makes a great choice for your family's Mexican night.
1 1/2 pounds skinless, boneless chicken breasts
Salt and pepper
1 (24 oz.) jar pasta sauce
9 (5-inch) corn tortillas
1 cup chopped cilantro
2 cups shredded Monterey Jack (8 oz.)
1 small tomato, sliced
How to Make It
Preheat oven to 400°F. Season chicken with salt and pepper. Place in a small skillet and add cold water to cover. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes. Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.
Spread one-third of sauce over bottom of a 7-by-11-inch baking dish. Arrange 3 tortillas, slightly overlapping, on top. Sprinkle one-third of chicken and cilantro over tortillas. Top with a third of cheese. Make two more layers of sauce, tortillas, chicken, cilantro and cheese. Arrange tomato on final layer of cheese. Cover with foil and bake until bubbly, about 20 minutes. Remove foil and cook until top is lightly browned, 10 minutes more.
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This recipe had no taco flavor at all. The jarred pasta sauce is all wrong and it definitely needs some chili powder or cumin or something to make it taste Mexican. I like the concept, so I will probably try to rework this recipe using enchilada sauce or by cooking the chicken in taco seasoning and using canned tomatoes.
My familly loved it. I added more fresh tomatoes, fresh pickled banana peppers and a dash of cumin. Will definitely make again as we usually have leftovers with a casserole of this size, but not this time.
We made this at a shelter this weekend for 80 people and it was enjoyed by all. One gentleman came back three times. Kind of reminds you of lasagne but with a mexican flavor flare. We were unable to get cilantro at Sam's Club so we added a little Taco seasoning to the recipe. We served this with salad, fruit cup and rolls. I am anxious to make it at home and will probably make it this week.
This recipe is delicious. My family really enjoyed. I am always cautious when using cilantro, because it really isnt a favorite of mine- but it was great. I think that the casserole needs more texture, because after it cooks, it because soft. I would either try to crush some tortilla strips, or saute some green pepper and add it to the recipe to give it that extra texture.
A better title for this recipe would be "Mexican Pizza Casserole." The pasta sauce gives it a distinct pizza-type flavor and it is actually relatively tasty. If you are a fan of Tex-Mex, you will like this dish. If you prefer more authentic Mexican flavors, this might not be the dish for you. I gave it 3 stars because the recipe is a good, solid recipe and is simple to put together. I changed a few things: I added diced onions with the chicken and cilantro layers, I cut back a bit on the cilantro (used 1/2C instead of 1C), and I also added crunchy corn tostadas with the tortillas to give it a better texture. Next time, I'd completely leave out the tortillas and just use the tostadas. I also might make up my own sauce that's a bit less Italian. I would make this again with a few tweaks.