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

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Course: Lunch, Main Course

Cuisine: American Southwest, North American, Tex-Mex

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Author: My Hungry Traveler

Equipment

Medium skillet
Large bowl
3 quart baking dish

Ingredients

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

US Customary – Metric

Instructions

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.