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Tex-Mex Chicken Casserole

 

This dish is like a taco and enchilada rolled into one.  It’s a great way to use leftover chicken and some of the items you probably already have in your pantry.  This casserole is full of tasty ingredients and flavor I know your family will love.  I know Chris does.   The best part is you can change up the ingredients to what you like by deleting or adding in other ingredients.  To save a little time use a Rotisserie chicken instead of chicken breasts.  I made a white sauce but you can substitute 2 cans of Cream of Chicken soup instead.  Serve with sour cream, guacamole and salsa and a light green salad.

 

 

 

 

 

 

  • Servings: 6-8
  • Difficulty: Intermediate
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Tex-Mex Chicken Casserole

Ingredients

  • 4-5 Chicken Breast, cooked and shredded or substitute a rotisserie chicken, shredded 
  • 1 tsp Garlic powder
  • 1 Tbsp Chili Powder
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 Onion, chopped
  • 3-4 Garlic cloves, chopped
  • 1 small can of Jalapeno Peppers, chopped 
  • 1 14.5 oz can Black Beans, low sodium 
  • 1 14.5 can Corn
  • 1 14.5 can Fire Roasted Tomatoes
  • 6 cups Cheddar Cheese or Cheddar Colby Jack Cheese, shredded
  • 2 – 25 Corn Tortillas 
  • ¼ cup Cilantro, chopped

White Sauce: or 2 cans Cream of Chicken soup

  • 6 Tbsp Butter
  • 6 Tbsp Flour
  • Dash of salt and pepper
  • 4 oz Cream Cheese
  • 2 Cups Milk
  • 2 Cups Chicken Broth

 

Directions

  • Preheat the oven to 350 degrees.  Butter or spray with a non-stick spray on a 9 x 13 baking dish
  • Prep your ingredients.  Use a pizza cutter or sharp knife and cut each tortilla in quarters.  Chop the onions and garlic. 
  • In a sauté pan, on medium heat, cook the onions until translucent.  Add in the garlic and cook until aromatic.  Cook the chicken until done.  Using a fork shred the chicken.  Or if using a rotisserie chicken use a fork and shred.  
  • In a saucepan, melt the butter.  Add the flour and cook the flour until it just begins to turn a light brown.  Slowly add in the milk and chicken broth whisk and stir until the sauce thickens.  
  • In a large bowl add in the chicken, black beans, corn, jalapeno peppers, onion and garlic, fire roasted tomatoes, the garlic and chili powder, oregano and cumin and cilantro.  Mix all the ingredients together.  Add in the sauce 1 cup at a time until you get the desired consistency.  It’ll be approximately 2 cups.  
  • Layer the bottom of the 9 x 13 baking with some of the tortillas overlapping to cover the entire bottom of the dish.  Spoon 1/3 of the chicken mixture on top and evenly spread the mixture.  Sprinkle about 1/3 of the cheese on top.  Repeat again with tortillas, chicken and cheese ending with tortilla.  If any sauce is left over, spoon a little lightly on top and sprinkle with cheese. 
  • Bake for about 35-45 minutes until thoroughly heated through and bubbly.  Sprinkle a little cilantro on top.  

 

Enjoy ☺