Mexican food is a vast and flavorful world. This Mexican chicken casserole is a heartwarming and spicy casserole.
This is a fantastic way of reusing chicken leftovers. You can either make boiled chicken breast or use bought rotisserie chicken.
I can not start describing you how delicious this casserole is. The first time I made it and it was a winner. My boyfriend didn’t let a single piece left.
The filling has tons of sweet pepper, onion, shredded chicken, black beans and jalapeños. You are welcome to add more ingredients to this list: sweet corn, tomato, red beans, meat instead of chicken, etc.
Also, the filling has a rich sauce that is made with some chicken stock — I save a ¾ cup of the chicken boiling water — the black beans water, some Mexican salsa and a splash of milk to get a creamy touch.
To get a firm base that can hold the creamy filling I use wheat tortillas and I bake them 10 minutes to make them semi-crispy and harder.
And to finish this amazing Mexican chicken casserole I like to cover it with shredded cheese and the cheesy and stringy factor is guaranteed.
This is a complete dish by itself but you can serve it with sour cream, guacamole, pico de gallo and more Mexican salsa.
I hope you enjoy this recipe as much as I do and I see you in the next one!
More Mexican recipes:
- 3 Mexican wheat tortillas
- 2 boneless chicken breasts
- 1 bouillon cube
- 1 small red pepper
- 1 small orange pepper
- 1 small onion
- 1 tbsp thinly chopped canned jalapeños
- ½ cup black beans
- 3 tbsp Mexican salsa
- ¼ cup milk
- 1 tbsp olive oil
- 1 cup shredded cheddar
- Salt and pepper
- Fresh coriander for garnish
- Sour cream
Preheat the oven to 180ºC (350ºF)
In a rectangular baking pan place the tortillas at the bottom and take to the oven for 10 minutes until they are semi-crispy.
Boil the chicken in a pot with enough water to cover the chicken breasts. Add the bouillon cube. Boil for 15 minutes until the chicken is fully cooked. Reserve ½ cup of the chicken stock. Let the chicken chill and shred.
In a big pan pour the olive oil and heat it over medium heat. Toss the red pepper, the orange pepper, and the onion cut into julienne.
When the onion is slightly transparent add the jalapeños, the black beans, the chicken, the salsa, the chicken stock, and the milk. Let it simmer for 10 minutes until you get a thick sauce. Adjust salt and pepper.
Pour the chicken mix over the tortillas and top with the shredded cheddar. Bake for 15 minutes until the cheese slightly golden.
Serve with sour cream and thinly chopped coriander.