Cheesy Mexican Casserole

4.50 (18)
⏱ 60 mins 🍽 ['8', '8 servings'] 🌶 mexican 🏷 Main course

This satisfying dinner dish combines shredded chicken with a creamy mixture of soup, sour cream, and green chillies. Torn corn tortillas and taco seasoning add authentic flavour, while a generous topping of melted cheese creates a golden finish. It's a simple, one-dish bake that yields eight generous portions, ideal for a cosy weeknight meal with minimal fuss.

Cheesy Mexican Casserole

Ingredients

  • cooking spray
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (8 ounce) container fat-free sour cream
  • 1 (4.5 ounce) can chopped green chilies
  • 0.5 cup low-fat milk
  • 2.5 cups cooked, shredded chicken breast meat
  • 8 (6 inch) yellow corn tortillas, torn into bite-size pieces
  • 1 teaspoon taco seasoning mix, or more to taste
  • 1 large tomato, chopped
  • 1.5 cups shredded Mexican-style cheese blend, divided

Method

  1. Heat your oven to 350 degrees F (175 degrees C). Use cooking spray to coat a 9x13-inch baking dish.
  2. In a large bowl, combine the condensed soup, sour cream, chopped green chillies, and low-fat milk. Fold in the shredded chicken, torn tortilla pieces, and 1 teaspoon of taco seasoning. Then, stir through the chopped tomato and 1 cup of the shredded cheese blend.
  3. Transfer the combined mixture into the prepared baking dish, spreading it evenly. Cover the dish tightly with a sheet of aluminium foil.
  4. Place the covered dish in the preheated oven and bake for 40 minutes. Remove the foil and scatter the remaining 0.5 cup of cheese over the top. Return to the oven and bake for another 5 to 10 minutes, until the cheese has melted and the casserole is bubbling. Allow it to stand for 5 minutes before serving.

Nutrition (per serving)

Calories287 kcal
Fat12 g
Sugars5 g
Protein22 g
Sodium690 mg

Recipe details

CategoryMain course
Cuisinemexican
AuthorTexasgal60