Description
Hearty Mexican chicken recipe from the pioneer woman combines zesty spices and tender meat for a comforting family meal. Savory flavors and simple ingredients make this dish a quick weeknight dinner you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 3 cups shredded chicken
- 1 can (10 oz) cream of chicken soup
Cheese and Dairy:
- 2 cups shredded cheddar or Mexican blend cheese
- 1 cup sour cream
Spices, Vegetables, and Extras:
- 12 small corn tortillas, torn into pieces
- 2 cups salsa
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup chopped cilantro
Instructions
- Thoroughly combine shredded chicken with salsa, sour cream, diced tomatoes, green chilies, cumin, chili powder, and cream of chicken soup in a spacious mixing vessel.
- Generously grease a 9×13-inch casserole dish to prevent sticking.
- Create the first foundation layer by carefully arranging torn tortillas across the bottom of the prepared dish.
- Distribute half of the richly seasoned chicken mixture evenly over the tortilla base, ensuring complete coverage.
- Sprinkle the first layer of shredded cheese generously across the chicken mixture.
- Construct a mirror layer by repeating the tortilla, chicken mixture, and cheese sequence.
- Position the casserole in a preheated 350F (175C) oven.
- Bake for 25-30 minutes until the cheese transforms into a golden, bubbling surface.
- Remove from oven and enhance the dish’s visual appeal by scattering freshly chopped cilantro across the top.
- Serve immediately while the casserole maintains its piping hot temperature and melted cheese consistency.
Notes
- Customize heat levels by selecting mild, medium, or spicy salsa to match your preferred spice tolerance.
- Swap corn tortillas for flour tortillas to create a softer, more pliable texture in the casserole.
- Use rotisserie chicken for quicker preparation and enhanced flavor depth without extra cooking time.
- Transform into a gluten-free dish by using corn tortillas and confirming gluten-free cream of chicken soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 388 kcal
- Sugar: 4 g
- Sodium: 740 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg