Mexican Chicken & Mushroom Casserole

  • Serves: 46
  • Cooks In: 40 minutes
  • Share:


Ingredients

¼ cup plain flour
8 (about 1.4kg) chicken thigh fillets, trimmed
2 tbs vegetable oil
1 brown onion, finely chopped
400g button mushrooms, trimmed
40g sachet Fajita seasoning
453g jar mild tomato salsa
1 cup chicken stock
¼ cup coriander leaves
1 tbs jalapeno chilli, drained, finely chopped
Lime wedges & warm tortillas, to serve, optional

Method

1

Place flour on a plate and season. Dust chicken in seasoned flour. Shake off excess. Reserve any remaining flour. Heat half the oil in a large flameproof casserole dish or large deep frying pan over high heat until hot. Cook the chicken, in two batches, for 2-3 minutes on each side, or until browned. Remove to a plate.

2

Reduce heat to medium. Add remaining oil and onion to same dish. Cook, stirring occasionally, for 5 minutes, or until soft. Add mushrooms, Fajita seasoning and reserved flour. Cook, stirring for 1 minute.

3

Return chicken to pan with salsa and stock. Bring to boil. Reduce heat. Cover and simmer gently for 25 minutes, or until chicken is just cooked.Remove lid. Simmer for a further 5 minutes, or until sauce is thickened slightly. Sprinkle over coriander and jalapeno. Serve with lime wedges and warm tortillas.

Ingredients

 ¼ cup plain flour
 8 (about 1.4kg) chicken thigh fillets, trimmed
 2 tbs vegetable oil
 1 brown onion, finely chopped
 400g button mushrooms, trimmed
 40g sachet Fajita seasoning
 453g jar mild tomato salsa
 1 cup chicken stock
 ¼ cup coriander leaves
 1 tbs jalapeno chilli, drained, finely chopped
 Lime wedges & warm tortillas, to serve, optional

Directions

1

Place flour on a plate and season. Dust chicken in seasoned flour. Shake off excess. Reserve any remaining flour. Heat half the oil in a large flameproof casserole dish or large deep frying pan over high heat until hot. Cook the chicken, in two batches, for 2-3 minutes on each side, or until browned. Remove to a plate.

2

Reduce heat to medium. Add remaining oil and onion to same dish. Cook, stirring occasionally, for 5 minutes, or until soft. Add mushrooms, Fajita seasoning and reserved flour. Cook, stirring for 1 minute.

3

Return chicken to pan with salsa and stock. Bring to boil. Reduce heat. Cover and simmer gently for 25 minutes, or until chicken is just cooked.Remove lid. Simmer for a further 5 minutes, or until sauce is thickened slightly. Sprinkle over coriander and jalapeno. Serve with lime wedges and warm tortillas.

Mexican Chicken & Mushroom Casserole

Tags:

 Chicken, Dinner

VIEW OUR LATEST RECIPES...

Mushroom Stir FryAsianMushroom stir fry This mushroom stir fry is not just incredibly easy to make, it’s also healthy and delicious!
Mushroom OrzoDinnerMushroom Orzo Nourishing and perfect for those cooler months, say hello to your next comfort food!
DinnerLow carb mushroom pizza This low carb mushroom pizza is not just good for those wanting a healthier option over the summer, but it’s also incredibly easy to make.

© 2023 by Hort innovation

P