Description
Pioneer Woman Mexican Chicken Casserole packed with cheesy goodness, tortillas, tender chicken, and zesty salsa for a crowd-pleasing meal.
Ingredients
Scale
- 4 cups shredded cooked chicken
- 2 cans (10.5 oz/300g each) cream of chicken soup
- 1 cup sour cream
- 1 can (10 oz/280g) diced tomatoes with green chilies (like Rotel), drained
- 1 can (4 oz/113g) diced green chilies
- 1 medium onion, finely diced (about 1 cup/160g)
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 12 corn tortillas, cut into quarters
- 3 cups shredded Mexican cheese blend
- 2 cups crushed tortilla chips
- Fresh cilantro, chopped (for garnish)
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. In a large bowl, combine the shredded chicken, cream of chicken soup, and sour cream, stirring until well incorporated. Add the drained diced tomatoes with green chilies, canned green chilies, diced onion, minced garlic, cumin, chili powder, and dried oregano. Mix thoroughly until all ingredients are evenly distributed throughout the chicken mixture.
- Step 2: Create Your Base Layer Spread about 1/4 cup of the chicken mixture on the bottom of your prepared baking dish to prevent sticking. Arrange a layer of quartered corn tortillas over this base, slightly overlapping them to create a solid foundation. The tortillas will absorb moisture from the sauce and become wonderfully tender during baking.
- Step 3: Build Your Casserole Layers Spread one-third of the remaining chicken mixture over the tortilla layer, then sprinkle with about 3/4 cup of the shredded cheese. Add another layer of quartered tortillas, followed by half of the remaining chicken mixture and another 3/4 cup of cheese. Create a final layer with the remaining tortillas, topped with the rest of the chicken mixture.
- Step 4: Add Final Touches and Bake Sprinkle the crushed tortilla chips over the top layer, then finish with the remaining cheese, creating a generous cheesy crust that will become golden and bubbly. Cover the dish with aluminum foil, making sure it doesn’t touch the top of the casserole. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and starting to brown at the edges.
- Step 5: Rest and Serve Remove your Pioneer Woman Mexican Chicken Casserole from the oven and let it rest for 10-15 minutes before serving. This resting period is crucial for the layers to set properly. Garnish with freshly chopped cilantro just before serving to add a bright, fresh flavor that complements the rich, savory casserole. Cut into portions and serve while still warm for the best experience.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 calories per serving
- Sugar: 4 grams
- Sodium: 1100 mg
- Fat: 28 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 3 grams
- Protein: 28 grams
- Cholesterol: 110 mg
Keywords: Pioneer Woman Mexican Chicken Casserole