Mexican Chicken Casserole

This is truly one of those recipes where I think I throw everything in the kitchen sink into this Mexican Chicken Casserole.  My family is big fans of most things Mexican.  This dish has so much flavor, so much cheesy goodness.  to kick this up a notch, I added a can of marinated jalapenos.

Mexican Chicken Casserole from Feed Your Soul Too

Mexican Chicken Casserole

This Mexican Chicken Casserole is truly a sister to Italian Lasagna.  It is a layered dish with the main difference being the substitution of tortillas for the lasagna noodles.

Ingredients (adapted from Trisha Yearwood):
2 Whole Chickens
Adobo Seasoning
Ground Annatto
Ancho Chili Pepper
Salt
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar
1 can of marinated jalapenos
1 can of Mexican stewed tomatoes

Chicken Gravy:
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and pepper

Ingredients

Directions
Place the chicken on a broiling pan.  Pour a cup of water in the bottom of the pan. Generously spice the chickens with the adobo, annatto and the ancho chili powder.  Bake in 350 degree oven for 50 – 60 minutes and set aside to cool.

Chicken After baking

When cool enough to handle, shred the chicken and set aside.  Add in a good couple of tbsp of the adobo, annatto and ancho powder again to get a good kick and deeper flavor.

Shredded Chicken

Reserve as much of the broth as you have (1 cup is for the chicken gravy, supplement with boxed stock if you don’t have enough.)

Chicken Gravy:
Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.

In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, stewed tomatoes, green chiles, onions, garlic, sour cream, cumin, salt and pepper.  Bring the mixture to a boil, stirring constantly.  Add in the marinated jalapenos and remove from the heat.

Spread 1 cup of the mixture into the prepared baking dish.

Sauce Layer

Arrange a layer of 6 tortillas over the mixture

Corn Tortilla Layer

and then top with 1 cup shredded chicken

Chicken Layer Added

and 1/2 cup of the Cheddar

Cheese Added

add the sauce

Sauce Added

Repeat this layer three more times, ending with cheese.  Spread any remaining mixture over the cheese.  Make sure all of the tortillas are covered or they will get very hard during baking.  I added a little more of the stewed tomatoes on the top layer.

Top layer

Bake uncovered for 30 minutes.

Mexican Chicken Casserole from Feed Your Soul Too

Mexican Chicken Casserole plated

Serve and enjoy!

Print

Mexican Chicken Casserole

Mexican Chicken Casserole - a super fun, super tasty totally comfort meal that is a fusion spin on its Italian cousin - lasagna.

Course dinner

Cuisine Casserole, Mexican

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Servings 8 people

Author Feed Your Soul Too

Ingredients

• 2 Whole Chickens baked
• 3 Tbsp Adobo Seasoning
• 2 Tbsp Ground Annatto
• 1 Tbsp Ancho Chili Powder
• 1 Tbsp Salt
• 1 Cup Green Chilis drained
• 1 Medium Onion diced
• 1 Clove Garlic Minced
• 1/2 Tsp Cumin
• 1 Cup Sour Cream
• 1/4 Tsp Black Pepper
• 24 Whole 6" Tortillas
• 3 Cups Shredded Cheddar Cheese
• 1 Can Marinated Jalapenos
• 29 Ounces Mexican Stewed Tomatoes

Gravy

• 6 Tbsp Butter Melted
• 6 Tbsp All Purpose Flour
• 1 Cup Chicken Stock
• 1 Cup Milk
• 2 Tsp Salt
• 2 Tsp Black Pepper

Instructions

1. Place the chicken on a broiling pan. Pour a cup of water in the bottom of the pan. Generously spice the chickens with the adobo, annatto and the ancho chili powder. Bake in 350 degree oven for 50 - 60 minutes and set aside to cool.

   When cool enough to handle, shred the chicken and set aside. Add in a good couple of tbsp of the adobo, annatto and ancho powder again to get a good kick and deeper flavor.

   Reserve as much of the broth as you have (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)

   Chicken Gravy:

   Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

   Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.

   In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, stewed tomatoes, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Add in the marinated jalapenos and remove from the heat.

   Spread 1 cup of the mixture into the prepared baking dish.

   Arrange a layer of 6 tortillas over the mixture

   and then top with 1 cup shredded chicken

   and 1/2 cup of the Cheddar

   add the sauce

   Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. I added a little more of the stewed tomatoes on the top layer.

   Bake uncovered for 30 minutes.

   Serve and enjoy!