Mexican Chicken Casserole
Total Time
30 mins
Prep Time
3 mins
Cook Time
27 mins
Rating
5 out of 5 stars
(110)
Ingredients
8 servings
- 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 can with their juice)
- 1 small avocado, diced
- 1 roma tomato, diced
- 2 Tbsp cilantro, chopped
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 400˚F and butter a 9x13 casserole dish.
Step 2
Cut chicken breasts in half lengthwise and season both sides with salt and pepper.
Step 3
Place a large skillet over medium heat and add 2 Tbsp oil. Once oil is hot, add chicken in a single layer and cook about 3 minutes per side or until golden and just cooked through with an internal temperature of 165˚F. Cook chicken in 2 batches so you don’t overcrowd the pan and add more oil as needed.
Step 4
Arrange sautéed chicken in buttered casserole dish so they are flat and not overlapping too much.
Step 5
In a medium bowl, mix together 2/3 of your Mexican cheese, 1 cup sour cream and 2 cans of green chilis with their juice. Pour over chicken. Sprinkle the top with 1/3 remaining cheese and bake uncovered at 400˚F for 15 min or until cheese is melted and sauce is bubbling at the edges.
Step 6
Serve garnished with diced avocado, tomatoes and chopped cilantro.
Step 7
Save recipe for the next time?
Chef's notes
Don’t overload the chicken in the casserole dish. Increase everything proportionally and use a larger baking dish if scaling up the recipe.
Arrange Chicken in a single layer in the casserole dish – you want the sauce to cover each piece of chicken.
Don’t over-bake or the chicken will get dry. Remember the chicken is already cooked through.
Use green chilis with their juice – do not drain.
The avocado, tomato, cilantro garnish is optional but highly necessary. You can also serve this with fresh Pico de Gallo. We love this Mexican Chicken Casserole served over white rice.
