About White Chicken Taco Casserole
Sometimes it’s hard to believe that it’s already April 2015. And not only that, we’re already half way through the month. I’m a little sad to see April go, since it marks the end of the only “spring” that Phoenix will get, but at least there’s one bright side to it: Cinco de Mayo is approaching!
When I was living back east, Cinco de Mayo was just a small blip on the holiday radar – sort of like Mardi Gras, when May 5th came around it just meant something fun happening elsewhere in the world. And that’s a crying shame, because really, who doesn’t like a joyful holiday that promotes good food and drinking? Certainly not this girl! Now that I can Phoenix my home, Cinco de Mayo is kind of a big deal, with parties and plans and festivals to look forward to. If I’m being honest here, Cinco de Mayo has kind of become my mid-year New Year Eve bash.
It’s as awesome as it sounds.
I’ve mentioned a few times that The Boyfriend and I not the biggest fans of spicy food, so we have to get creative with Mexican dishes. I like the flavor of the spice, just not the burn, so I’ve always got a healthy dab of sour cream handy to help get me through to the good parts. But there’s still a delicate balance to maintain, because sometimes a dish can be so spicy that no amount of sour cream will keep your tongue safe. You can also go to the other extreme, shying so far away from all the good stuff that you’re left with a dish with no liveliness or taste.
The best Mexican dishes are ones that you can customize to your level, whether that be “spice noobie” or “red hot warrior.” For this recipe, if you make it per the instructions you’ll be right in the goldilocks zone – not too hot but not too bland. I devoured nearly half the dish just by myself (with my trusty sour cream in tow). But if you’re the type that likes a little more kick to the face, just double the dose of taco seasonings or use a spicy version instead. You’ll be sweating through dinner in no time, I promise.
What about you? Do you have any favorite Mexican dishes? Do you do anything fun for Cinco de Mayo?
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White Chicken Taco Casserole
For the Chicken Taco Mix
- If preparing raw chicken: Place chicken in a pot of boiling water and cook for 10-12 minutes, or until insides are no longer pink. Place in a bowl and let cool, then use two forks to shred into pieces.
- Preheat oven to 375F. Spray a 9x13 baking dish with cooking spray.
- In a large skillet, melt butter over medium heat. Add shredded chicken and toss to coat. Cook for 5-7 minutes or until butter is absorbed and chicken is fragrant.
- Add beans, corn, and diced tomatoes to skillet. Pour taco seasoning in 1 cup water, stir, then drizzle on top of other ingredients. Toss all ingredients together until blended. Reduce heat to low and cover while preparing the next steps.
For the Cheesy Bisquick Topping
- In a medium bowl, whisk together eggs and sour cream. Add Bisquick and whisk until there are no more clumps, then fold in 2 cups of cheddar cheese.
Putting it All Together
- Pour chicken taco mix in the bottom of the baking dish, spreading out into an even layer.
- Add Bisquick topping 1/4 cup at a time, spreading with a spatula so that the topping completely covers the chicken taco mix.
- Bake uncovered for 30 minutes.
- Remove from oven. Top with crushed tortilla chips and sprinkle with remaining 1 cup cheddar cheese. Cook for another 5 minutes or until cheese has melted. Let casserole cool 10-15 minutes before serving.