Mexican Casserole #3 (Chicken & Corn)

Before going out of town the other week, I bought a large pack of chicken breasts.  I made one meal, and then realized I wouldn’t be around to use the rest.  Instead of just throwing it all  in the freezer, I quickly cooked it in my pressure cooker, shredded it in my mixer, divided it into bags, and then stuck in the freezer.

I was glad to have it when I got home.  By the time I got back from Nashville, grocery store shelves were pretty bare because of the big snow we had, and more snow was coming. I ended up not buying any meat and depending on what I had in the freezer.   This recipe is one way I used the chicken.

Mexican casseroles are easy and fun to make.  This one uses several canned products making it a good for days when the frig is rather bare.  It’s even easier if you have precooked chicken in the freezer as I did.

I realize it can be difficult to find gluten free enchilada sauce, but I happened to have some.  If you don’t have any, you could make your own, or try using tomato sauce or salsa.  I actually did not use a full package of taco seasoning.  If you use a full pack you might not need the spicyness of the enchilada sauce, making tomato sauce a good choice.  We don’t like our food very spicy, though.

We all really enjoyed this, and I’m sure I will be making it again before too long.

Mexican Casserole #3 (Chicken & Corn)
Recipe type: Main Dish
 
Ingredients
  • 1 can refried beans
  • 1 can sweet corn
  • ½ can gluten-free enchilada sauce (or try tomato sauce or salsa)
  • 2 cup shredded cooked chicken
  • 1 package taco seasoning mix (McCormick)
  • shredded cheese
Instructions
  1. Grease a 2 quart casserole dish.
  2. Spread the refried beans over the bottom of the dish.
  3. Drain the corn and spread over the beans.
  4. Heat the chicken in a skillet, add the taco seasoning mix and water according to package instructions.
  5. Put the chicken over the corn in the dish.
  6. Spread about half a can of enchilada sauce over the chicken.
  7. Top with shredded cheese.
  8. Bake at 350 degrees 20 – 30 minutes until hot through.
  9. Let it rest about 10 minutes before eating.

More Chicken Recipes

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Comments

  1. I love how delicious, filling, and easy this looks!

  2. I need to make more meals ahead of time and throw them in the freezer…it would save me so much stress.

    Stop by my blog for an award. :)

  3. Aubree Cherie says:

    Corn and chicken, whats not to love? And it looks like it would still be pretty amazing if I didn't use the cheese!

    ~Aubree Cherie

  4. Brenda says:

    This looks delicious! Did you serve it with rice? Maybe you could post the brand of enchilada sauce you bought that is gluten free, I'm always looking for ideas.

  5. Brenda ~ The brand I use is Carlita and I find it at Shoppers Food Warehouse. I served this casserole with a salad. Because corn is a grain, I count it as the starch/carbs for the meal, not as a vegetable.

  6. Our Treasured Home says:

    Have you ever made this in the crockpot?

  7. That looks great Linda.
    Thanks for the recipe.
    I have really been enjoying the food carnival. Thank-You.

  8. Danielle says:

    I went to a cooking demo for GF and was told mixed sold spices are not GF….you have a pre made sold spice in this recipe are those was ok????

  9. Danielle ~ You need to read the ingredients. Many of them do contain gluten, but not all. Any wheat has to be listed on the label. Barley and rye are not likely to show up, but look for them too. McCormick taco seasoning is gf, but not all their seasonings are.

  10. This looks a lot better! I have tried some recipes like the one at http://www.101lowcarbmeals.com/mexican-casserole, but it think this is just right! I cant wait for the weekend to cook it for my husband!

  11. I LOOOVE this! It was a huge hit at home and I've already forwarded the recipe around my office!

  12. vickie thompson says:

    Someone mentioned about the brand of enchilada sauce and I wanted to share that you can make your own very inexpensively. I just typed it in and found just what I needed. Also did the same for taco seasoning. It calls for items you mostly keep on hand if you cook at all.I’d be glad to share these if anyone is interested.

    • Vickie, You’re right. It’s not difficult to make either of those. I don’t know if anyone is still reading these comments, but feel free to leave the recipes.

  13. Is McCormick taco seasoning gluten free?

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