Mexican Chicken Casserole π²π½π
Description
This Mexican Chicken Casserole is so good that your kids won’t realize that it’s not bad for them! Originally sourced from an old “Cooking Light” recipe, it’s packed with flavor and perfect for a weeknight dinner. With layers of tender chicken, gooey cheese, and just the right amount of spice, this dish is sure to become a family favorite.
- Prep Time: 20 minutes
- Cook Time: 1 hour 3 minutes
- Total Time: 1 hour 23 minutes
- Servings: 8
- Calories: 356.4 per serving
- Rating: ββββΒ½ (4.5)
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 can | Green chilies |
| 2 | Boneless skinless chicken breasts |
| 1 3/4 cups | Olive oil |
| 2 | Onions |
| 1 cup | Monterey Jack cheese |
| 1 cup | Light cream cheese |
| 1 | Can (6-inch) corn tortillas |
| 1/4 cup | Reduced-fat sharp cheddar cheese |
| 1 | Bag of tortilla chips |
Instructions
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Prepare Chicken: In a large skillet, combine chicken broth and one can of green chilies. Bring to a boil.
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Cook Chicken: Add chicken breasts to the skillet. Reduce heat and simmer for about 15 minutes, or until the chicken is fully cooked, turning it once to ensure even cooking.
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Shred Chicken: Once cooked, remove the chicken from the skillet, but reserve the cooking liquid. Let the chicken cool slightly, then shred it using two forks. Set aside.
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Preheat Oven: Preheat your oven to 350Β°F (175Β°C).
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Prepare Sauce: In a separate large nonstick skillet, heat olive oil over medium-high heat. Add one can of green chilies and chopped onions. SautΓ© for about 3 minutes until soft.
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Create Sauce: To the skillet, add the reserved cooking liquid, milk, Monterey Jack cheese, light cream cheese, and enchilada sauce. Stir well until everything is fully combined and creamy.
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Combine Chicken and Sauce: Stir in the shredded chicken, ensuring it’s evenly coated with the sauce. Cook for an additional 2 minutes, then remove the skillet from heat.
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Layer Casserole: In a 2-quart casserole dish coated with cooking spray, layer the bottom with 4 corn tortillas. Spoon about 2 cups of the chicken mixture over the tortillas. Repeat this layering process twice, ending with the chicken mixture on top.
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Add Toppings: Sprinkle the shredded sharp cheddar cheese over the top of the casserole, followed by a generous layer of tortilla chips.
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Bake: Place the casserole in the preheated oven and bake for approximately 30 minutes, or until thoroughly heated and the cheese is melted and bubbly.
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Rest and Serve: Allow the casserole to cool for about 10 minutes before serving. This helps to set the layers and makes it easier to dish out.
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Enjoy: Serve hot, garnished with your favorite toppings like fresh cilantro, diced tomatoes, or a dollop of sour cream.
Notes
- Feel free to customize this casserole by adding extra vegetables like bell peppers or corn.
- For a spicier kick, use hot enchilada sauce or add diced jalapeΓ±os to the chicken mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.
This Mexican Chicken Casserole is a delightful blend of flavors and textures that will satisfy your cravings for comfort food with a south-of-the-border twist. Perfect for busy weeknights or casual gatherings, it’s a dish that’s sure to please the whole family!
