Thursday, May 5, 2011

Individual Mexican Chicken & Veggie Casseroles

Yesterday I made these.

They were so easy, so delicious and yielded tons of already-individually-portioned-leftovers.  Perfect for grabbing in the morning and taking to work for lunch!

Here's what you'll need to make this ramekin-deliciousness yourself ...

Individual Mexican Chicken & Veggie Casseroles
 adapted from Kelly's Korner Recipes

2 large Chicken Breasts, boiled and shredded
1 1/2 cups Mixed Vegetables
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Rotel
8 Whole Wheat Tortilla Wraps
2 cups Four Cheese Mexican Blend Cheese

Let's start with our cans, shall we?  Crack them all open and pour into a bowl ... 

Whisk it all together.

Once the chicken has cooked through (I usually dump them in frozen and let them boil for 20-30 minutes) remove and use two forks to shred the pieces.  Add them to the soup mixture ... 

As well as your mixed veggies.  I used carrots, peas & carrots - pick your favorites!

Then take your tortillas and line the ramekins with them.

And pour in the soup mixture.

Mmm ... hearty goodness!

Top with the shredded cheese.

And put them into a 350 degree oven for about 20-25 minutes, or until the cheese is bubbling.

Then enjoy!

I like serving them with tortilla chips and - in lieu of a fork - dishing the meal with the chips!  Once you've eaten some of it you can dig into the tortilla - just like a soup bread bowl!


1 comment:

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