Mexican Chicken Casserole is a delightful dish that brings the rich flavors of Mexican cuisine to your kitchen. With tender chicken, creamy cheese, and zesty green salsa, all layered between soft flour tortillas, this casserole is both comforting and versatile. Perfect for a cozy family meal or a casual dinner with friends, this recipe is sure to become a favorite.
Ingredients
1/2 Onion, sliced
1 can diced green chilis
1.5 lbs frozen, sliced, seasoned chicken breast (thawed)
1/4 cup cream cheese
1 cup milk
1 cup chicken broth
1/4 cup green salsa
8 flour tortillas
1 cup shredded cheddar or Monterey Jack cheese (for topping)
Step-by-Step Instructions
Step 1: Cook the Aromatics
Sauté the Onions and Chilis:
Heat a large skillet over medium heat.
Add the sliced onions and diced green chilis to the skillet.
Sauté until the onions are soft and translucent, about 5 minutes.
Step 2: Add the Chicken
Cook the Chicken:
Add the seasoned chicken breast slices to the skillet with the sautéed onions and chilis.
Cook the chicken until it’s no longer pink in the center, stirring occasionally, about 7-10 minutes.
Step 3: Create the Sauce
Mix the Sauce:
In a separate bowl, combine the milk, chicken broth, and green salsa.
Gradually stir in the cream cheese, mixing until it’s fully melted and the sauce is smooth.
Continue cooking the sauce over medium heat, stirring occasionally, until it slightly thickens, about 10 minutes.
Set the sauce aside.
Step 4: Layer the Casserole
Assemble the Casserole:
Preheat your oven to 350°F (175°C).
Grease a 2-quart baking dish lightly with cooking spray or butter.
Place 4 flour tortillas in the bottom of the dish.
Spoon half of the chicken mixture over the tortillas.
Add another layer of 4 tortillas on top of the chicken mixture.
Pour the remaining sauce over the tortillas.
Sprinkle the shredded cheese evenly over the top.
Step 5: Bake the Casserole
Bake:
Place the casserole in the preheated oven.
Bake for 25-30 minutes, or until the cheese is melted, golden, and the dish is bubbling.
Remove from the oven and let it cool for 5 minutes before serving.
Variations and Substitutions
Spicy Kick
Add Heat: Incorporate chopped jalapenos or red pepper flakes into the chicken mixture for a spicy kick.
Use Hot Salsa: Substitute the green salsa with hot salsa to increase the spiciness.
Vegetarian Option
Meatless Version: Replace the chicken with a mixture of black beans, corn kernels, and bell pepper slices for a vegetarian option. The beans provide a hearty protein alternative.
Creamy Delight
Extra Creaminess: Add a can of cream of chicken soup to the sauce for a denser, richer casserole, perfect for cold weather.
Healthier Twist
Whole Wheat Tortillas: Use whole wheat tortillas and low-fat cheese to make the dish healthier.
Greek Yogurt Substitute: Replace the cream cheese with Greek yogurt to reduce fat while maintaining creaminess.
Cheese Lovers
Mix Cheese: Combine cheddar, Colby, and pepper jack cheeses for a complex flavor profile. Add cotija cheese on top after baking for a traditional Mexican touch.
Loaded with Veggies
Add Vegetables: Incorporate more vegetables like zucchini, spinach, or mushrooms into the chicken mixture. This adds texture and nutrition.
Gluten-Free
Gluten-Free Tortillas: Use gluten-free tortillas and ensure all other ingredients are gluten-free for those with dietary restrictions.
Conclusion
Mexican Chicken Casserole is a versatile and flavorful dish that can easily be adapted to suit any lifestyle or taste preference. Whether you’re in the mood for something spicy, creamy, or packed with veggies, this casserole has you covered. With simple ingredients and straightforward preparation, it’s the perfect meal for busy weeknights or a comforting weekend dinner. So go ahead, customize it to your liking, and enjoy a delicious taste of Mexico right at home!
Mexican Chicken Casserole recipe
Ingredients
- 1/2 onion sliced
- 1 can diced green chilis
- 1.5 lbs frozen sliced, seasoned chicken breast, thawed
- 1/4 cup cream cheese
- 1 cup milk
- 1 cup chicken broth
- 1/4 cup green salsa
- 8 flour tortillas
- 1 cup shredded cheddar or Monterey Jack cheese for topping
Instructions
- Heat a large skillet over medium heat; sauté sliced onions and diced green chilis until onions are soft and translucent, about 5 minutes.
- Add thawed, seasoned chicken breast slices to the skillet; cook until chicken is no longer pink, about 7-10 minutes.
- In a separate bowl, combine milk, chicken broth, and green salsa; gradually stir in cream cheese until melted and smooth; cook sauce over medium heat until it slightly thickens, about 10 minutes, then set aside.
- Preheat oven to 350°F (175°C); grease a 2-quart baking dish, place 4 tortillas in the bottom, spoon half of the chicken mixture over tortillas, add another layer of 4 tortillas, pour remaining sauce over tortillas, and sprinkle shredded cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until cheese is melted, golden, and dish is bubbling; let cool for 5 minutes before serving.
