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A delicious plate of Mexican Chicken Casserole

Mexican Chicken Casserole

This hearty Mexican Chicken Casserole features layers of soaked corn tortillas, tender shredded chicken, a rich tomato-spice sauce, and generous amounts of melty Cheddar and Monterey Jack cheese, baked until bubbly and golden.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Casserole, Main Dish
Cuisine: Mexican
Calories: 301
Ingredients Equipment Method Notes

Ingredients
  

  • 15-20 pieces corn tortillas cut into quarters for easy layering and soaking
  • 5 cups unsalted chicken broth divided for soaking tortillas and making the sauce
  • 2 cups cooked and shredded chicken prepare in advance for quicker assembly
  • 1.75 cups freshly grated Cheddar cheese freshly grated melts smoother than pre-shredded
  • 1.75 cups freshly grated Monterrey Jack cheese combines with Cheddar for a rich, gooey texture
  • 3 tbsp oil use olive oil or your preferred cooking oil
  • 1 piece white onion diced finely for even cooking and distribution
  • 4 pieces jalapeños remove seeds for less heat, dice finely for flavor
  • 0.5 cup all-purpose flour used to thicken the rich casserole sauce
  • 1 can diced tomatoes 14 ounce can, make sure to drain thoroughly
  • 2 tsp paprika adds a warm, slightly sweet flavor and color
  • 2 tsp ground cumin essential for the authentic Mexican taste
  • 2 tsp Kosher salt adjust to your preference, taste the sauce before adding
  • 1 tsp garlic powder enhances the savory depth of the casserole
  • 0.5 tsp black pepper freshly ground black pepper for best flavor
  • 2 tbsp finely chopped, fresh cilantro optional garnish, adds freshness and vibrant flavor

Equipment

  • 9x13” greased baking dish
  • large rimmed sauté pan

Method
 

  1. Preheat oven to 375° and have ready a 9x13” greased baking dish. Have ready the cooked and shredded chicken, and set aside. Combine the Cheddar and Monterey Jack cheese and set aside. Place the tortillas in a shallow dish (like a pie dish), and pour over 1 cup of chicken broth. Set aside and allow to soak.
  2. Add olive oil to a large rimmed sauté pan over medium-high heat and allow it to come to temperature. Add the onion and jalapeños and sauté until softened and onions are translucent, about 5-8 minutes.
  3. Sprinkle over the flour and stir until it coats vegetables. Very slowly drizzle in the remaining 4 cups of chicken broth, whisking constantly until the flour has completely dissolved and no lumps remain. Allow mixture to come to a boil, then reduce the heat to maintain a simmer for about 5 minutes (or until the mixture has thickened).
  4. Stir in the tomatoes and spices and allow to simmer for about 5 minutes more, stirring occasionally. Remove from the heat.
  5. Spoon a thin layer of sauce on the bottom of the dish and then add a layer of tortillas. Add a layer of sauce over the tortillas, followed by a layer of chicken and then a third of the cheese mixture. Repeat with another layer of tortillas, sauce, chicken, and half of the remaining cheese. Add one more layer of tortillas, along with the remaining sauce, and cheese.
  6. Bake for 25-30 minutes until bubbly. Sprinkle with the remaining cilantro (if desired) and set aside to cool for at least 15 minutes.

Notes

Feel free to adjust the spice level by adding more or fewer jalapeños. This casserole is perfect for meal prep as it reheats wonderfully and is great for feeding a crowd.