Description
Simmering Mexican chicken casserole brings warmth to your dinner table with layers of cheesy, spicy comfort. Packed with tender chicken, zesty salsa, and crispy tortilla chips, this hearty dish delivers a satisfying meal your whole family will devour.
Ingredients
Scale
Proteins:
- 1–½ pounds chicken breasts or tenders (cooked and shredded)
- 1 pound cheddar cheese (grated)
Starches and Base:
- 12 corn tortillas (cut into quarters)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
Flavor Enhancers:
- 1 cup milk
- 1–¼ cups mild salsa
- 8 ounces mushrooms (sliced)
- 1 bunch green onions (chopped)
- 4 cloves garlic (minced)
- 2 tablespoons oregano
- ¾ teaspoon black pepper
- 2 7-ounce cans whole green chiles (rinsed and seeds removed)
Instructions
- Boil 1-½ pounds chicken breasts in water until fully cooked, then shred them completely using two forks.
- Slice 8 ounces of mushrooms, chop 1 bunch of green onions, and mince 4 cloves of garlic into small pieces.
- Whisk together 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 cup milk, and 1-¼ cups mild salsa in a large mixing bowl.
- Add sliced mushrooms, green onions, minced garlic, 2 tablespoons oregano, and ¾ teaspoon black pepper to the soup mixture, stirring until well combined.
- Cut 12 corn tortillas into quarters using a sharp knife.
- Rinse 2 7-oz cans of whole green chiles under running water, gently removing seeds by hand.
- Pat green chiles dry with paper towels and set aside.
- Grate 1 pound of cheddar cheese using a box grater or food processor.
- Preheat the oven to 350°F and generously butter a large casserole dish.
- Layer ½ of the tortilla quarters across the bottom of the buttered dish.
- Spread the shredded chicken evenly over the tortilla layer.
- Add the remaining tortilla quarters on top of the chicken.
- Arrange whole green chiles across the tortilla layer.
- Pour the prepared soup mixture over the entire casserole.
- Sprinkle the grated cheese evenly across the top of the casserole.
- Bake at 350°F for 40 to 45 minutes, or until the cheese turns light golden brown and bubbly.
Notes
- Always use freshly shredded chicken for the best texture and flavor in your casserole.
- When preparing chiles, wear gloves to protect your hands from potential irritation during seed removal.
- Grate your own cheese instead of using pre-shredded varieties for a richer, more melty result.
- For a lighter version, substitute low-fat cream soups and use reduced-fat cheese to cut down on calories.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 401 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg