Ingredients:
1 pre-shredded rotisserie chicken
2 tbsp tomato sauce
1 tbsp taco seasoning (kinder’s is amazing!!)
12 corn tortillas
2-3 cups of Mexican rice
3-4 cups of Mexican cheese blend
2 cups of pinto beans
Desired amount of Mexican sour cream
Toppings:
Iceberg
Lettuce
Mexican cheese blend
Pico de Gallo
Hot sauce
Instructions:
In a bowl, mix the pre-shredded chicken with 3 tablespoons of tomato sauce and 2 tablespoons of taco seasoning. Set aside.
Heat oil in a pan. Fry each corn tortilla for about 10 seconds on each side. This enhances the flavor and prevents them from falling apart. Once fried, place them on a paper towel to drain excess oil.
Preheat your oven to 380°F (190°C). In a baking dish, place a layer of fried corn tortillas at the bottom. Add a layer of Mexican rice over the tortillas. Add the seasoned chicken mixture. Add a layer of pinto beans (or your preferred beans). Optional: add a layer of cheese. Place another layer of fried tortillas on top. If you have extra tortillas, place them over the top layer.
Cover the dish with foil to prevent the tortillas from burning. Bake in the preheated oven for 20-25 minutes. For the last 5 minutes of baking, remove the foil to allow the top layer of tortillas to get crispy.
After baking, top the casserole with a layer of sour cream. Add finely chopped lettuce, cheese, pico de gallo, and your favorite hot sauce.
Tips:
- Frying the tortillas is optional but recommended for better flavor and texture.
Feel free to customize the recipe to your liking and preferences. Enjoy this delicious chicken taco casserole!
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