Mexican casserole with chicken

Must Try

Lots of vegetables with chicken under a roof of tortilla chips, cheese and a fresh salsa


1 zucchini
1 can 300 g corn
2 peppers
700 g chicken, diced
250 g canned kidney beans
2 cloves garlic
1 onion
1 tbsp olive oil
800 g canned diced tomatoes or pack
Jalepeno peppers to taste (1 for mild, 3 for spicy)
1 bag tortilla chips
75 g grated cheese
250 g crème frache
2 tsp paprika powder
1 tsp cumin, ground
pepper and salt
1 tsp ground coriander seed
1 avocado
1 mango
1 tbsp lime juice
2 tomatoes
Large oven dish or several small oven dishes


Finely chop the onion and garlic and fry in the olive oil. Add the chicken and fry until lightly browned on all sides. Remove the chicken from the pan. Cut the zucchini and the bell pepper into cubes and fry for a few minutes in the pan. Drain the corn and beans and add to the vegetables. Season with the paprika powder, cumin, coriander seeds, pepper and salt. Cut the jalapeno peppers into pieces and add to the vegetables.
mexican casserole with chicken 01mexican casserole with chicken 01 mexican casserole with chicken 01
Return the chicken to the pan and add the diced tomatoes. Let the dish simmer for 15 minutes. Meanwhile heat the oven to 200 degrees. Put everything from the pan into an oven dish and spread the crème frache over it. Cover the dish with the tortilla chips and sprinkle the top with the grated cheese. Place in the oven for 20 minutes.
mexican casserole with chicken 01mexican casserole with chicken 01 mexican casserole with chicken 01
Meanwhile, make the salsa: halve the avocado and remove the skin and pit. Cut the flesh into pieces. Do the same with the mango. Cut the tomato into pieces and remove the watery part with the seeds. Toss the tomatoes, avocado, mango and lime juice together and cover well.
Serve the Mexican casserole with the fresh salsa.

Source: Leukerecepten by leukerecepten-nl.
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