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Southwestern Chicken Casserole with Green Molcajete Crema

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Maria Sierra

Blog Name

La Cooquette

Southwestern Chicken Casserole with Green Molcajete Crema

Shredded Chicken, Salsa de Molcajete Verde

A creamy pasta and chicken casserole with the Southwestern spicy touch we all love thanks to a wonderful green molcajete crema! So comforting and delicious!

Serves 5

10 Minutes

30 Minutes

  • -½ package of Del Real Foods’ Salsa de Molcajete Verde
  • -1 full package of Del Real Foods’ Shredded Chicken
  • -300 grams (or 12 oz) of fusilli (or favorite pasta), cooked
  • -1 can of black beans, rinsed
  • -14 oz of media crema (thick, Mexican cream. Substit

1. Preheat oven to 350 F 2. Make your green molcajete crema: in a small pot add half of Deal Real Foods’ Salsa de Molcajete Verde and 1 ¾ cup (or 14 oz) of media crema (this is a Mexican thick cream, substitute with heavy cream). Cook in medium heat, stirring, and mix well. Remove from stove. 3. Build your casserole in layers! In an oven-safe pan (I used a 6 x 6 in pan), add a thin layer of green media crema to the bottom and then a layer of pasta - make sure you cover all the surface. Next, spread out on top of the pasta about 1 cup of black beans, ½ cup of corn, a couple of tablespoons of chopped red onion, the slices of 4 cherry tomatoes and half of your shredded manchego cheese. 4. Add a layer of Del Real Foods’ Shredded Chicken, spread it out. 5. Continue your layers with a cup of the green media crema top it off with ½ cup of shredded asadero cheese. 6. Repeat the pattern! Pasta + veggies + manchego cheese + chicken + media crema + asadero cheese. 7. Finish off with a last layer of pasta, 1 cup of media crema, and shredded asadero cheese. 8. Cover pan with aluminum foil and bake for 20 min covered. 9. Take casserole out of the oven, remove aluminum foil and bake for 10 more minutes for added crispiness. 10. Remove from oven and enjoy!