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

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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.

Notes

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

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