Description
This Mexican Chicken Casserole is a flavorful and creamy baked dish featuring tender sautéed chicken breasts layered with a cheesy, tangy sauce made from sour cream and diced green chilis. Topped with melted Mexican cheese and fresh garnishes like avocado, tomato, and cilantro, it’s a comforting, crowd-pleasing meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Chicken
- 2 lbs chicken breasts (4 small or 3 medium), cut in half lengthwise
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 2 Tbsp oil (for sautéing)
Casserole and Toppings
- 8 oz shredded Mexican cheese, divided (about 5.3 oz + 2.7 oz)
- 1 cup sour cream (full fat)
- 14 oz diced green chilis (two 7 oz cans with their juice)
- 1 small avocado, diced
- 1 roma tomato, diced
- 2 Tbsp cilantro, chopped
- Butter (for greasing the casserole dish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (204°C). Butter a 9×13 inch casserole dish to prevent sticking and add flavor.
- Season the Chicken: Cut the chicken breasts in half lengthwise to ensure even cooking. Season both sides of each piece with salt and black pepper according to your taste preferences.
- Sauté the Chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Once hot, add the chicken pieces in a single layer. Cook for about 3 minutes on each side or until the chicken is golden and the internal temperature reaches 165°F (74°C). Work in batches to avoid overcrowding the pan, adding more oil as necessary.
- Arrange in Casserole Dish: Place the cooked chicken pieces flat in the buttered casserole dish, making sure they do not overlap too much to ensure even coverage of the sauce and toppings.
- Prepare and Add Sauce: In a medium bowl, combine 2/3 of the shredded Mexican cheese, sour cream, and the two cans of diced green chilis along with their juice. Pour this mixture evenly over the chicken in the casserole dish. Sprinkle the remaining 1/3 of the cheese over the top.
- Bake the Casserole: Bake the dish uncovered in the preheated oven at 400°F for 15 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
- Garnish and Serve: Remove the casserole from the oven and garnish with diced avocado, diced roma tomato, and chopped cilantro. Serve warm and enjoy!
Notes
- Chicken breasts can be substituted with boneless, skinless chicken thighs if preferred; adjust cooking time accordingly.
- For a spicier version, add diced jalapeños or use spicy diced green chilis.
- Use low-fat sour cream to reduce calories if desired, though full-fat provides better creaminess.
- This casserole pairs well with a side of Mexican rice or a fresh green salad.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
