Chook Me!

What is a good side dish to a Mexican Chicken Casserole?

Any thoughts? I though about cheesy rice or a dip to start out with but I want to make it cheap and easy. Thanks!

Public Comments

1. curried potatoes maybe ?
2. refried beans. Guacamole tostada.
3. A zesty rice, or refried beans traditionally are mexican side dishes. You could also do a nice taco salad with chips and salsa.
4. Since casserole is so busy, I would just simply serve some chips and salsa as a side. Tortillas might be a nice side as well : )
5. Chilied Corn 16 oz bag of frozen corn -or- 2 cans, drained 1 small can of roasted red chiles, finely diced 1/4 teaspoon cumin 1 teaspoon chile powder 1 teaspoon serrano chile, finely diced 1 tablespoon oil salt to taste Heat oil in a large saucepan over medium heat. Add in corn and let it heat for 5-10 minutes. Sprinkle in seasonings and chiles and cook for an additional 5 minutes. Salt to taste. Jalapeno Refried Black Beans 16 oz. black beans, cooked or canned 1/4 cup lard or bacon drippings 2 pickled jalapenos, seeded and diced 2 cloves fresh garlic, chopped 1/4 cup onion, chopped 1/2 teaspoon cumin 1 cup shredded jack cheese or queso blanco Prepare a large skillet by heating drippings or lard over medium heat. Cook the garlic, onions and jalapenos until slighlty wilted. Sprinkle in the cumin. Add in about 1/2 cup of beans and mash with back of spoon or mashing utensil. If the mixture seems thick, add about a tablespoon of liquid from canned beans or the cooking liquid. Continue to add beans and mash them together, adding liquid as necessary. Top with shredded cheese. Easy Spanish Rice 1 1/2 cups rice 2 1/2 cups chicken broth 1 cup plain tomato sauce* 3 cloves finely chopped garlic * 1/4 of a medium onion* 2 tablespoons oil 4 heaping tablespoons of finely chopped parsley (optional) In a medium sauce pan, heat oil over medium heat . Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color. Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork. *If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.
6. Spanish rice, refried beans, nachos, French Style green beans with jalapenos and cheese mixed in, Mexican corn. The possibilities are endless!
7. Spanish rice, pinto beans, bean salad. All are good. You could also do a roasted corn, either cook them on a grill or saute until slightly blackened in a hot pan.
8. A simple leafy green salad with a lime vinagrette...Cheap, easy, and couldn't compliment the cassarole any better...If not, a cold bean salad, again with lime vinagrette..A little heavier, but the cold will play out well against the casserole...
9. you can't go wrong with tortilla chips and salsa/guacamole :)
10. Pinto Beans, Flour Tortillas, pico de gallo (to get some kind of fresh veggie into the meal) Green salad... make a Salsa-Ranch dressing using equal parts of salsa or picante sauce and prepared ranch dressing... put tomatoes, avocado, drained canned beans, all sorts of good stuff in there.
11. Easy Cheesy Stuffed Jalapenos 12 large jalapenos 1-2 cups shredded mozzarella cheese 1 bottle tomato-vegetable juice 12 slizes center cut bacon Preheat oven to 375 degrees. Cut tops off jalapenos and carefully use a knife to pull out seeds and membranes. In a small saucepan, add prepared jalapenos, cover with juice and bring to a boil. Once boiling, turn down temperature to simmer for 5 minutes. Remove jalapenos and let cool. Reserve some juice. Once jalapenos have cooled, stuff with mozzarella and wrap each with a strip of bacon. Place in a shallow baking dish and add a small amount of reserved V8. Place dish in oven and let cook for about 10 minutes or until bacon is cooked. Pilaf 1 1/2 tablespoons vegetable oil 1 cup long or medium-grain rice 1 small onion, finely diced 1 3/4 cup chicken broth salt (1/2 teaspoon) 3 medium fresh poblano chiles, roasted, peeled, seeded and sliced into short thin strips 1 cup thawed frozen corn 1/2 - 3/4 cup queso fresco (or Feta) (2 -3 ounces) Start the rice about 40 minutes before you want serve. Combine the oil, rice, and onion in a 2 quart saucepan over medium heat. Stir frequently for about 7 minutes until the onion is translucent but not browned. Meanwhile, add the salt to the broth and bring to a simmer. Add the broth to the rice mixture along with the chiles and corn, stir well, scrape down the side so the pan, cove and simmer over medium-low heat for 15 minutes. When the rice has cooked 15 minutes, let it stand off the fire, covered for 5 to 10 minutes until the grains are tender but not flowered open. Add the crumbled cheese and toss the with a fork to incorporate the ingredients and stop the cooking.
12. There's no such thing as a chicken casserole in Mexico, sorry, and certainly not "cheesy rice". Try pinto beans and Spanish rice.