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.

👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 3 min🔥 Cook: 27 min👤 Natasha Kravchuk📖 natashaskitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●casserole dish
●pan
●skillet
●bowl

📝 Preparation 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.

chicken breasts (4 small or 3 medium)2 lbssalt (or to taste)1 tsp

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.

shredded Mexican cheese ( divided)8 ozsour cream (full fat)1 cupdiced green chilis (two 7 oz can with their juice14 oz

Serve garnished with diced avocado, tomatoes and chopped cilantro.

cilantro (chopped)2 Tbsp

Nutrition Facts

calories

338 kcal

fat Content

21 g

serving Size

1 serving

fiber Content

3 g

sugar Content

2 g

sodium Content

842 mg

protein Content

32 g

cholesterol Content

114 mg

carbohydrate Content

6 g

saturated Fat Content

9 g

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