Mexican Chicken Casserole Recipe

A white dish of Mexican chilaquiles casserole.

4.70 from 10 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Main Dish

Cuisine: Mexican

Diet: Gluten Free

Servings:

Calories: 509kcal

Author: Linda

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

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.

Nutrition