Whip up this Mexican Chicken Casserole for a simple, tasty dinner that’s bursting with flavor. Think spicy chilies, crunchy tortilla chips, and plenty of melted cheese.
This Mexican Chicken Casserole is one of those miracle dishes that tastes better the longer you abandon it in your fridge. It’s awesome as soon as you pull it out of the oven, but eat it as leftovers after a day or two and you’ll understand what I’m talking about.
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Reasons to Love This Mexican Casserole
- The Mexican Chicken Casserole recipe is incredibly easy to make, and perfect for busy weeknights.
- The casserole’s gooey cheese and tortilla chips create an irresistible texture combination.
- This dish is perfect for meal prep, as it tastes even better as leftovers.
Recipe Ingredients
- Dried Ancho Chiles: These add a rich, smoky flavor with mild heat.
- Monterrey Jack Cheese: This cheese provides a creamy, gooey texture and adds a mild, buttery flavor.
- Cilantro: This herb adds a fresh, citrusy note that brightens up the casserole, giving it an authentic Mexican flavor and a vibrant finish.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: A dollop of sour cream or Greek yogurt adds a cool, creamy contrast to the spicy casserole. Fresh avocado slices or guacamole bring a rich, buttery element that complements the other ingredients beautifully. For a bit of crunch, sprinkle some chopped green chiles or additional crushed tortilla chips on top. Additionally, salsa and black beans make great toppings.
- Cheese Variation: You can substitute Monterrey Jack cheese with mild cheddar cheese, Colby, or even pepper jack for a bit of extra spice. These cheeses melt well and offer a similar creamy texture.
How to Make Mexican Chicken Casserole
Step #1: Heat a large skillet over medium heat. Add chile pieces and toast for a few minutes until fragrant. Set aside in a bowl of hot water for 15 minutes.
Step #2: Puree with garlic, broth, and ½ cup soaking liquid in a blender. Add in the whole tomatoes and continue to puree. Run through a fine sieve and return to the pan. Stir in cumin, coriander, sugar, and salt. Simmer over medium-low for 10 minutes.
Step #3: Preheat oven to 350°F (175°C). Layer a 9×13 baking dish with half a bag of corn tortilla chips, using your hands to press the chips down and break them into pieces. Add half of the shredded chicken, then half of the sauce. Layer the remaining chips, chicken, and sauce, then top with shredded cheese.
Step #4: Bake, covered with well-greased foil, for 25 minutes. Remove foil, bake another 5 minutes until cheese is bubbly.
Step #5: Let sit for 15 minutes to cool and set, then garnish with cilantro, cherry tomatoes, green onions, Cotija cheese, and jalapeno (if using). Serve warm.
Expert Tips
- Blending Smoothly: For a smoother sauce, blend the ingredients in small batches if your blender is not powerful enough. This ensures all the ingredients are evenly pureed.
- Layering Technique: Pressing down the tortilla chips ensures they absorb the sauce and flavors better. Breaking them into smaller pieces helps in achieving a more even distribution.
Frequently Asked Questions
Yes, you can use Doritos for a fun twist. They add an extra cheesy flavor.
Both cooked chicken breast and rotisserie chicken work great. Rotisserie chicken is convenient and adds a nice, seasoned flavor, while chicken breast can be seasoned to your preference.
Storage Info
To store the Mexican Chicken Casserole, place it in an airtight container, cover it tightly, and refrigerate for up to 4 days. You can also freeze it in your freezer for up to 3 months.
To reheat, thaw in the refrigerator if frozen, then bake at 350°F (175°C) for about 20 minutes, or until heated through. For single servings, microwave on high for 2-3 minutes.
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Mexican Chicken Casserole Recipe
Ingredients
- 2 dried ancho chiles - stems and seeds removed, torn into pieces
- 2 cloves garlic
- 1 cup low-sodium chicken broth
- 1 28 ounce can of whole tomatoes, drained
- 2 teaspoons cumin
- 1 tsp ground coriander
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 7.5 ounce bag white corn tortilla chips
- 2 cups cooked shredded chicken
- 1/2 lb. Monterey jack cheese - shredded
- 1/2 c. chopped cilantro leaves
- 1 c. halved cherry tomatoes
- 2 green onions - sliced
- 4 Tablespoons Cotija cheese
- 1 jalapeno pepper - sliced (optional)
Instructions
- Heat a large skillet over medium heat. Add chile pieces and toast for a few minutes until fragrant. Set aside in a bowl of hot water for 15 minutes.
- Puree with garlic, broth, and ½ cup soaking liquid in a blender. Add in the whole tomatoes and continue to puree. Run through a fine sieve and return to the pan. Stir in cumin, coriander, sugar, and salt. Simmer over medium-low for 10 minutes.
- Preheat oven to 350°F (175°C). Layer a 9×13 baking dish with half a bag of corn tortilla chips, using your hands to press the chips down and break them into pieces. Add half of the shredded chicken, then half of the sauce. Layer the remaining chips, chicken, and sauce, then top with shredded cheese.
- Bake, covered with well-greased foil, for 25 minutes. Remove foil, bake another 5 minutes until cheese is bubbly.
- Let sit for 15 minutes to cool and set, then garnish with cilantro, cherry tomatoes, green onions, Cotija cheese, and jalapeno (if using). Serve warm.
NOTES
Nutrition
Made this for dinner and everyone went back for seconds, it’s that good!!
This enchilada sauce is so good and so easy . . . I used Tomato Puree rather than whole tomatoes and I didn’t strain the sauce – because as someone else said, it didn’t seem necessary. I don’t think I’ll ever purchase sauce again!
Just made this for my family and it is great!. I also.didn’t strain tje.sauce as it seemed unnecessary. I dod.however add an in between layer of half.a wheel of.Cojhita with about 1 cup colby jack, 1 tablespoon fresh minced celentro and some cracked pepper and garlic salt. Yum!