Description
Hearty Mexican chicken casserole brings layers of spicy comfort straight from southwest kitchens. Bold flavors and cheesy goodness invite you to savor a delicious meal that celebrates traditional culinary magic.
Ingredients
Scale
Main Ingredients:
- 2 lbs chicken, shredded
- 2 cups corn tortillas, chopped
- 1 cup monterey jack cheese, shredded
- 1 cup cheddar cheese, shredded
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
Sauce and Seasonings:
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup salsa
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
Optional Garnish:
- 1/4 cup fresh cilantro, chopped
- 1/2 cup green onions, sliced
Instructions
- Preheat the oven to 375°F and thoroughly grease a 9×13-inch baking dish to prevent sticking.
- In a large mixing bowl, combine shredded chicken, diced onions, chopped bell peppers, and minced garlic, creating a flavorful base mixture.
- Whisk together cream of chicken soup, sour cream, salsa, chili powder, cumin, salt, and black pepper until smooth and well-integrated.
- Pour the creamy sauce over the chicken and vegetable mixture, stirring gently to ensure even coating of all ingredients.
- Layer half of the chopped corn tortillas across the bottom of the prepared baking dish, creating a crispy foundation.
- Spread the chicken and sauce mixture evenly over the tortilla layer, ensuring complete coverage.
- Sprinkle monterey jack and cheddar cheeses generously across the top of the casserole, creating a rich, melty surface.
- Add the remaining tortilla pieces over the cheese, providing additional texture and crunch.
- Bake uncovered for 25-30 minutes, or until the cheese is completely melted and the edges turn golden brown.
- Remove from the oven and let rest for 5 minutes to allow the casserole to set and cool slightly.
- Garnish with fresh chopped cilantro and sliced green onions before serving for added brightness and flavor.
- Slice and serve hot, enjoying the layered textures and vibrant mexican-inspired flavors.
Notes
- Swap corn tortillas with gluten-free alternatives for celiac or gluten-sensitive diets, ensuring everyone can enjoy this delicious casserole.
- Reduce sodium by using low-sodium cream of chicken soup and controlling salt quantities, making the dish heart-friendly.
- Boost protein content by adding black beans or quinoa to the chicken mixture, creating a more nutritionally balanced meal.
- Experiment with different cheese blends like pepper jack or queso fresco to customize flavor profiles and add exciting culinary variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg