Mexican Casserole Variations

When I saw Fannetastic Food’s super easy and adaptable Mexican Chicken Lasagna, I decided to make it as a part of the four course Mexican-inspired meal I was planning to whip up.

I decided to make two different versions of the casserole- one vegetarian and one with chicken. Both had plenty of beans though!

On the big one:
  • Corn tortillas
  • Shredded chicken
  • Chopped red onion
  • Black olives
  • Yellow and green sauteed peppers
  • Salsa
  • Canned green chiles (on half)
  • Chopped jalapenos (on other half)
  • Cheddar cheese

On the smaller one:

  • Corn tortillas
  • Chopped red onion
  • Refried beans
  • Black olives
  • Shredded zucchini
  • Salsa
  • Plain Greek yogurt
  • Corn (cut off the cob)
  • Cheddar cheese
  • Enchilada sauce

I lined both pans with corn tortillas (6 in total)

Next up: refried beans for the smaller one; kidney and black beans for the bigger one

Corn and zucchini for the small one; sauteed yellow and green peppers for the large one

Ready for the oven!

Cover the casseroles with tin foil and bake at 350 for 20-30 minutes {until the cheese is melted}. I couldn’t decide which one I liked better!

A sample of both versions served with spiced tomato & chickpea soup and watermelon & feta salad

——–

If I had my choice, I would have used flour tortillas, but the corn tortillas ended up tasting great anyway- and they’re gluten-free.

Pepper jack cheese would be good in addition to or in place of cheddar cheese.

I made the big one with sour cream and the smaller one with plain Greek yogurt- in the future, I would just use Greek yogurt because it’s healthier and you can’t taste a difference!

The chopped jalapenos were a bit intense {even for me!} so I would stick to sauteed jalapenos or the canned green chiles next time.

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One thought on “Mexican Casserole Variations

  1. Pingback: Keeping Your Sanity During Hectic Weeks {or Months} | Scintillating Simplicity

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