Description
This Mexican Chicken Casserole recipe is a delicious and easy-to-make dish that’s perfect for a family dinner. Packed with flavorful ingredients like shredded chicken, cheese, and spices, this hearty casserole is sure to be a hit at the dinner table.
Ingredients
Scale
Ingredients:
- 3 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups shredded cheddar cheese, divided
- 2 cups crushed tortilla chips
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Sauté onion: In a skillet over medium heat, warm the olive oil and sauté the diced onion until softened, about 3–4 minutes.
- Mix ingredients: In a large mixing bowl, combine shredded chicken, sautéed onion, diced tomatoes, cream of chicken soup, sour cream, chili powder, cumin, garlic powder, salt, and 1 cup of shredded cheddar cheese. Stir until fully mixed.
- Layer and bake: In a greased 9×13-inch baking dish, layer half of the crushed tortilla chips, followed by the chicken mixture. Top with remaining chips and cheese. Bake uncovered for 25–30 minutes until bubbly and golden.
- Garnish and serve: Let cool slightly, then garnish with chopped cilantro before serving warm.
Notes
Notes:
- Rotisserie chicken works great for convenience.
- Add black beans or corn for extra flavor and texture.
- Use pepper jack cheese for a spicier version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3 g
- Sodium: 740 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 90 mg
