Best 6 Acapulco Chicken Casserole Recipes

ACAPULCO CHICKEN

Steps:

• Place chicken in a greased 9x13" casserole dish.
• Melt butter in skillet. Add flour & cook until golden brown.
• Stir in soup, sour cream, chilies, onion salt & pepper. Simmer for 10 minutes, stirring frequently.
• Pour sauce over chicken in casserole. Bake at 400 degrees for 15 minutes.
• Cover with foil, reduce heat to 350 degrees and bake for 1 hour.
• Uncover & sprinkle cheese over top. Bake uncovered for 15 minutes more or until cheese is melted.

ACAPULCO CHICKEN

Steps:

• Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
• In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

ACAPULCO BEAN CASSEROLE

Steps:

• Cook onions & celery in butter.
• Add chili, refried beans & salsa.
• In 13 X 9 pan, layer tortilla chips, 1/2 chili mixture, all corn & 1/2 cheese.
• Repeat layers of chips & chili.
• Bake 45 minutes at 350.
• Top with remaining cheese & bake 3-4 minutes more.

ACAPULCO CHICKEN

Steps:

• Boil broth and pickling spice in heavy large saucepan 10 minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about 10 minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili.
• Boil cooking liquid until reduced to 2/3 cup, about 10 minutes. Pour liquid over chicken and let cool 30 minutes.
• Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours.(Can be prepared 1 day ahead.)
• Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as 'pushers'.

ACAPULCO DELIGHT

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Add taco sauce; simmer until slightly thickened, 5-10 minutes., Cover the bottom of a 13x9-in. baking dish with 3 tortillas, tearing them into pieces as necessary. Layer half the meat mixture over tortillas; sprinkle with half the cheese. Layer with 3 more tortillas; spread with refried beans. Cover with sour cream; sprinkle with green onions and olives. Layer remaining tortillas over top; cover with remaining meat mixture and cheese. Bake until heated through, 25-30 minutes. Let stand a few minutes before serving. If desired, serve with chopped tomatoes and avocados.

CHICKEN ACAPULCO

Steps:

• Cut chicken breasts into strips and cook thoroughly and then put into 9x12 casserole dish.
• In medium saucepan, melt margarine on low - medium heat. Add flour gradually. Mix until smooth. (*note: if the flour/margarine mixture starts getting too dry, just add a little more margarine so that the mixture will be balanced and smooth. Same goes for adding more flour if the mixture is too wet---you don't want it too dry and you don't want it too wet)
• Add sour cream and cook until just starting to bubble. Add soup, chilies, and onion powder. Blend well. Pour over cooked chicken.
• Bake at 350°F for 30 minutes. Add cheese and bake until melted. Serve over bed of white rice.