Tex-Mex King Chicken Casserole

Tex-Mex cuisine is defined by the flavors of Mexican cuisine combined with American foods that were developed to have long shelf lives. For the Tejanos (Mexican Americans) in southern Texas, traditional Mexican dishes were hard to reproduce due to unavailability of needed ingredients in the US. As the train and automobile networks began to reach more locations carrying processed ingredients, the Tejanos started replicating Mexican dishes with a combination of both Mexican and American ingredients, producing the hybrid dishes that make up Tex-Mex cuisine. This King Chicken Casserole is a great example of that mash-up.

Tex-Mex King Chicken Casserole

This Tex-Mex weeknight or party casserole is packed with cheesy goodness. It's surprisingly good for how very little effort is needed to make this dish.
5 from 2 votes
Print Pin
Course: Lunch, Main Course
Cuisine: American Southwest, North American, Tex-Mex
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Author: My Hungry Traveler


  • Medium skillet
  • Large bowl
  • 3 quart baking dish


  • 5 cups Leftover or rotisserie chicken, chopped
  • 2 cups Sour cream
  • 1 large White onion, chopped
  • 4 cloves Garlic, minced
  • 1 tbsp Butter
  • 16 oz Jarred salsa verde
  • 14 oz Canned diced chiles
  • ½ cup Fresh cilantro, chopped
  • 2 tsp Cumin
  • 4 cup Mexican cheese blend
  • 20 small White corn tortillas


  • Preheat oven to 400℉ ( 205℃). Melt butter in a skillet over medium heat. Add onion and garlic. Sauté for 4-5 minutes to soften.
    1 large White onion, chopped, 4 cloves Garlic, minced, 1 tbsp Butter
  • In a large bowl mix together the chopped chicken, sour cream, salsa verde, chopped chiles, cilantro, and cumin. Mix in the sautéed onions and garlic to combine. Tear tortillas into rough pieces.
    5 cups Leftover or rotisserie chicken, chopped, 2 cups Sour cream, 16 oz Jarred salsa verde, 14 oz Canned diced chiles, ½ cup Fresh cilantro, chopped, 2 tsp Cumin, 20 small White corn tortillas
  • Spoon ¼ of the chicken filling over the bottom of a large casserole dish. Top that with ¼ of the cheese and then spread ⅓ of the torn tortillas over the cheese. Repeat process 2 more times ending with a layer of tortillas. Spread remaining chicken pieces and cheese on top.
    4 cup Mexican cheese blend
  • Bake until golden and bubbly, about 20-25 minutes. Let casserole cool for 5 minutes before cutting into serving size pieces. Serve warm.


  • This casserole freezes well. Thaw thoroughly at room temperature before baking.
  • Leftovers can be refrigerated for a few weeks and reheated in the microwave.


Calories: 313kcal | Carbohydrates: 29g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 735mg | Potassium: 310mg | Fiber: 4g | Sugar: 5g | Vitamin A: 786IU | Vitamin C: 15mg | Calcium: 526mg | Iron: 1mg

Search All MHT Recipes:

Key Ingredients
Cooking Method

Search all Recipes 

Load More