Mexican Chicken Casserole

Make this easy Mexican chicken casserole with tender chicken, creamy cheese, sour cream, and flavorful green chiles. This simple oven-baked recipe is perfect for busy weeknights, meal prep, or family dinners. Serve with rice, tortillas, or your favorite toppings for a hearty, delicious dish.

Ingredients

For the Casserole:

• 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 blend, divided
• 1 cup full-fat sour cream
• 14 oz diced green chiles (two 7 oz cans, with juice)

For Serving:

• 1 small avocado, diced
• 1 roma tomato, diced
• 2 Tbsp fresh cilantro, chopped

Instructions

1. Preheat Oven: Set oven to 400˚F and grease a 9×13-inch casserole dish with butter.
2. Prepare the Chicken: Slice chicken breasts in half lengthwise. Season both sides with salt and black pepper.
3. Cook the Chicken: Heat 2 Tbsp oil in a large skillet over medium heat. Add chicken in a single layer and cook for about 3 minutes per side, until golden and cooked through (internal temperature of 165˚F). Cook in batches if needed to avoid overcrowding.
4. Assemble the Casserole: Arrange the cooked chicken in the prepared casserole dish in a flat layer without too much overlap.
5. Make the Sauce: In a medium bowl, mix 2/3 of the shredded cheese, sour cream, and diced green chiles (including their juice). Pour the mixture evenly over the chicken.
6. Bake: Sprinkle the remaining 1/3 cheese on top and bake uncovered at 400˚F for 15 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
7. Serve: Garnish with diced avocado, tomatoes, and chopped cilantro. Serve warm.

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Tips

• Use Rotisserie Chicken: Save time by using shredded rotisserie chicken instead of cooking raw chicken breasts.
• Even Cooking: Slice chicken evenly so it cooks at the same rate.
• Extra Creaminess: Add a little cream cheese or heavy cream for a richer sauce.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Variations and Substitutions

• Spicy Version: Add diced jalapeños or a dash of hot sauce for heat.
• Low-Carb Option: Serve over cauliflower rice instead of traditional rice.
• Different Cheese: Swap Mexican cheese blend for cheddar, Monterey Jack, or pepper jack.
• Vegetarian Alternative: Replace chicken with sautéed mushrooms and bell peppers.
• Tortilla Addition: Layer with soft tortillas for a more enchilada-like dish.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and add more flavor.

What can I substitute for sour cream?
Greek yogurt is a great alternative for a lighter version.

How do I make it ahead of time?
Assemble everything except the baking step, cover, and refrigerate for up to a day. Bake when ready to serve.

Serving Suggestions

• Serve with rice, black beans, or refried beans.
• Pair with warm tortillas for an easy taco-style meal.
• Add a side of guacamole, salsa, or a fresh salad for balance.
• Top with extra cheese, hot sauce, or crispy tortilla strips for added texture.

Why You’ll Love This Recipe

• Quick and Easy: Simple steps and minimal prep time make this a great weeknight dinner.
• Flavorful and Creamy: A delicious blend of cheese, sour cream, and green chiles gives it a rich taste.
• Customizable: Easily adjust the spice level and ingredients to fit your preferences.
• Crowd-Pleaser: Perfect for family dinners, potlucks, or meal prepping for the week.