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Mexican Chicken Casserole

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Most of you have heard of King Ranch Chicken. It’s a delicious, creamy dish with chicken, corn tortillas, creamy soup, tomatoes, and cheese. It is such a great thing to make ahead and freeze, and an especially great thing to give to friends over the holidays. We cook non-stop during the holiday season, whether it’s baking or just marathon making of side dishes and appetizers, it feels like it never ends.

We have a lot of family in Texas that are unable to get around very much, and this is such a great dish to make as a fresh delivery for a warm winter meal. You can assemble it and freeze it or assemble it and refrigerate it, and your family or friends can just pop it in the oven for a warm, gooey, flavor filled dish.

In my version of King Ranch Chicken, I have reduced the amount of cream soup in half and have added in the tomatillo salsa. This makes it so much lighter, but maintains all of the flavor you are looking for!

P.S. This is also a great option to make with that leftover turkey!

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What you need:

  • 1 whole chicken, cooked and shredded
  • 1 1/2 cups tomatillo salsa
  • 1 can cream of mushroom soup
  • 1 28oz can of chopped tomatoes
  • 1 can chopped green chilies (can substitute these two ingredients with two cans of Rotel chopped tomatoes with green chilies)
  • 1-2 cups of shredded cheese, (cheddar or Mexican blend)
  • 12 corn tortillas
  • salt and pepper to taste

Pre-heat your oven to 350F.

In a large saucepan over medium heat mix together your soup, tomatillo salsa, and 3/4 of your tomatoes. It is a bit of a funky color, but I promise it is delicious!

In a disposable foil tin or a glass baking dish lightly oiled, start layering your tortillas.  Pro-Tip: cut the edges of your tortillas to make more of a square shape for an easier fit in the pan.

Follow the tortilla layer with a layer of shredded chicken and green chilies.

Then spoon over the sauce and sprinkle with cheese.

Repeat this layering process until your dish is full and you have used all of your sauce, chicken, chilies, and cheese.

Bake in the oven for 35-40min and enjoy warm and melty!

 

One thought on “Mexican Chicken Casserole

  1. I always make the original King Ranch casserole recipe, but your version sounds yummy! I’m trying it for sure!

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