Mexican Chicken Casserole

Name: Mexican Chicken Casserole
Prep time: 3 min
Cook time: 27 min
Total time: 30 min
Ingredients: 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)

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natashaskitchen.com

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Prep Time: 3 minutes

Cook Time: 27 minutes

Total: 30 minutes

Servings: 8

Author : Natasha Kravchuk

mexican chicken casserole

Ingredients

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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 juice1 small avocado (diced)1 roma tomato (diced)2 Tbsp cilantro (chopped)

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Instructions

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Step 1

Preheat oven to 400˚F and butter a 9x13 casserole dish.

Step 2

Cut chicken breasts in half lengthwise and season both sides with salt and pepper.

Step 3

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.

Step 4

Arrange sautéed chicken in buttered casserole dish so they are flat and not overlapping too much.

Step 5

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.

Step 6

Serve garnished with diced avocado, tomatoes and chopped cilantro.