I know I’ve told you many times that I’m not a great cook, right? Well, I may not be able to make awesome dishes on the stove top, but I’m actually pretty decent at baking! Okay, maybe I won’t be going on any cooking reality shows anytime soon to show off my talent. Still, I’m proud of the fact that I can make edible food in the oven!
Casseroles are one of the easiest things for me to make. Maybe it’s because you can really put pretty much anything into a casserole dish and it still comes out pretty decent. I was going to tell you how to make my favorite Mac and Cheese dish, but I decided to branch out a bit and try something a little different.
Super Cheesy Tex Mex Chicken Casserole with Country Crock
The inspiration for this dish came from the Tex Mex Chicken Casserole recipe on the Country Crock website. I changed it a bit to make it more my own.
- 1/4 cup Country Crock Original Spread (melted)
- 2 cups shredded cooked chicken
- 1 can (14.75 ounces) sweet corn, blended in a blender to make it creamy (you could use creamed corn and skip the blending, but I was all out of that and had to improvise)
- 1 can (10 oz.) diced tomatoes with green chilies
- 2 cups shredded Cheddar cheese, divided (original recipe called for 1 cup, hence the “super cheesy”)
- 3/4 can of large pitted black olives sliced in thirds
- 6 soft tortillas
- Preheat oven to 375 degrees.
- Spray casserole dish with cooking spray. We used an 8×8 dish. The original recipe called for an 11×7, but we didn’t have one. We opted for a thicker casserole instead.
- Place a layer of half the tortillas on the bottom of the dish. Cut them to make them fit your dish.
- Mix the butter, shredded chicken, diced tomatoes, corn, olives and 1.5 cups of the cheese in a large bowl.
- Scoop half the mixture onto the tortillas. Layer on the rest of the tortillas and add the rest of the mixture.
- Sprinkle top with the rest of the cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes.
- Eat! Serve with sour cream if desired!
One thing I love about this casserole recipe is that it only takes about 15 minutes of actual prep work. The most time-consuming part is shredding the chicken and slicing the olives. You could buy pre-sliced olives and shred the chicken ahead of time to reduce prep time. The main reason I don’t bother learning to cook more dishes is because of time. I don’t have time to create a meal that takes hours to prepare, especially with Jake back in school! He gets home from the bus a little after 4 PM. With traffic around here, he’s gotten home as late as 4:30 (he is technically supposed to be dropped off at 3:46, but that never happens).
With a casserole, I can prep it and put it in the oven. Then we can do homework while it’s baking! I also love using Country Crock in recipes because it has no trans fat, cholesterol or partially hydrogenated oils in it. It also has 30% fewer calories and 70% less fat than butter. What it does have is a great creamy taste that really adds flavor to my casserole dishes!
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.