Ina Garten Mexican Chicken Casserole Recipe
If you love warm, cozy and bold flavors, you will enjoy this Ina Garten Mexican Chicken Casserole Recipe. This dish is simple, creamy and full of delicious ingredients.
Ingredients
- 3 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1 can Rotel tomatoes drained
- 1 cup black beans rinsed
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 cup chicken broth
- 8 small flour tortillas
- Salt to taste
- Pepper to taste
Instructions
Prepare the Chicken Mix
- Mix chicken, Rotel, beans, corn and spices in a large bowl until everything blends well.
Add Creamy Ingredients
- Add sour cream, half of each cheese and chicken broth to the mix. Stir until smooth and creamy.
Slice the Tortillas
- Cut tortillas into small strips so they mix easily with the casserole layers.
Build the First Layer
- Spread some chicken mix on the bottom of the baking dish to create a soft base.
Add Tortilla Strips
- Place tortilla strips over the first layer, covering the surface without pressing too hard.
Add More Filling
- Spread more chicken filling over the tortillas to create even layers throughout.
Repeat the Layers
- Continue layering tortillas and filling until you reach the top of the dish.
Add Cheese Topping
- Sprinkle the remaining cheese evenly on top to get a golden crust after baking.
Bake the Casserole
- Bake at 350°F for 30–35 minutes until cheese melts and bubbles around the edges.
Rest and Serve
- Let the casserole cool for 10 minutes before cutting so the layers stay firm.
Notes
- Use rotisserie chicken for quick prep.
- Add jalapeños if you want more heat.
- Mix cheeses for a richer flavor.
- Ensure tortillas are fully covered with filling.
- Let the casserole rest before serving.