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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

  • 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!