Mexican Chicken Casserole
Mexican Chicken Casserole smothered in a simple sour cream, green chili and cheese sauce. The bubbly cheese sauce seals in the chicken juices so it bakes up tender, juicy and flavorful.
Foto: Natasha's KitchenIngredients
- 2 lbs chicken breasts ((4 small or 3 medium))
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 8 oz shredded Mexican cheese ( divided)
- 1 cup sour cream ((full fat))
- 14 oz diced green chilis (two 7 oz can with their juice
- 1 small avocado (diced)
- 1 roma tomato (diced)
- 2 Tbsp cilantro (chopped)
Steps
Preheat oven to 400˚F and butter a 9x13 casserole dish.
Cut chicken breasts in half lengthwise and season both sides with salt and pepper.
Place a large skillet over medium heat and add 2 Tbsp oil. Once oil is hot, add chicken in a single layer and cook about 3 minutes per side or until golden and just cooked through with an internal temperature of 165˚F. Cook chicken in 2 batches so you don’t overcrowd the pan and add more oil as needed.
Arrange sautéed chicken in buttered casserole dish so they are flat and not overlapping too much.
In a medium bowl, mix together 2/3 of your Mexican cheese, 1 cup sour cream and 2 cans of green chilis with their juice. Pour over chicken. Sprinkle the top with 1/3 remaining cheese and bake uncovered at 400˚F for 15 min or until cheese is melted and sauce is bubbling at the edges.
Serve garnished with diced avocado, tomatoes and chopped cilantro.
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