Mexican Chicken Casserole
This Mexican Chicken Casserole is a warm, cheesy, and zesty comfort meal perfect for busy weeknights or cozy gatherings.
Equipment
- Large Skillet
- Baking Dish
- Mixing Bowl
- Knife and cutting board
- Meat Thermometer
Ingredients
- 2 lbs chicken breasts (4 small or 3 medium)
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 8 oz shredded Mexican cheese (divided)
- 1 cup sour cream (full fat)
- 14 oz diced green chilis (two 7 oz cans with their juice)
- 1 small avocado (diced)
- 1 roma tomato (diced)
- 2 Tbsp cilantro (chopped)
Instructions
- Begin by seasoning your chicken breasts with salt and black pepper. In a large skillet over medium heat, add a splash of oil and cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, shred the chicken using two forks or chop it into bite-sized pieces.
- In a mixing bowl, combine the shredded chicken, 1 cup of shredded Mexican cheese, sour cream, and half of the diced green chilis (reserve the other half for later). Stir until everything is well incorporated.
- Preheat your oven to 350°F (175°C). In a baking dish, spread the chicken mixture evenly. Top it with the remaining diced green chilis and the rest of the shredded cheese.
- Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden brown.
- Once out of the oven, let the casserole cool for a few minutes. Before serving, top it with diced avocado, fresh roma tomato, and chopped cilantro for a burst of freshness.
Notes
- This casserole can be made ahead by preparing up to the baking step and refrigerating for up to 24 hours.
- Swap chicken with shredded rotisserie chicken to save time.
- For a vegetarian version, substitute chicken with black beans or chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.
- Adjust spiciness by adding jalapeños, spicy salsa, or hot diced green chilis.