Mexican Chicken Casserole (VIDEO)
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. Everyone needs an easy chicken bake for unexpected company. You won’t believe the easy sauce!
Some of our favorite recipes are Mexican-inspired like Ceviche, or Fish Tacos (the #1 recipe on our site right now). This chicken bake satisfies the craving for Mexican food.
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We love easy Mexican chicken recipes. They are a fun way to explore new flavor combinations and change up your dinner routine. The green chilis give this really great flavor without being spicy. This Mexican Chicken Casserole is also a really easy party dish. The kids loved it because it was creamy, cheesy and the green chilis were very mild.
One of our readers, Judy, wrote in and shared this recipe with us and it was an instant hit. Thank you Judy! We really can’t get enough of this 3-ingredient sauce:
Tips for Making Mexican Chicken Casserole:
Even though this is a crazy easy recipe, here are some pitfalls to avoid (because I know it’s super tempting to improvise with an easy recipe):
- Don’t overload the chicken in the casserole dish. Increase everything proportionally and use a larger baking dish if scaling up the recipe.
- Arrange Chicken in a single layer in the casserole dish – you want the sauce to cover each piece of chicken.
- Don’t over-bake or the chicken will get dry. Remember the chicken is already cooked through.
- Use green chilis with their juice – do not drain.
The avocado, tomato, cilantro garnish is optional but highly necessary. You can also serve this with fresh Pico de Gallo. We love this Mexican Chicken Casserole served over white rice.
More Mexican-Inspired Recipes:
- Avocado Corn Salad – so fresh and healthy for summer
- Mango Shrimp Salsa – this always disappears fast!
- Instant Pot White Chicken Chili – so easy with tender chicken
- Beef Tacos – with the easiest ground beef meat sauce
- Hot Shrimp Dip – loaded with shrimp and artichokes
Watch Natasha Make Mexican Chicken:
I hope you love this easy peasy chicken bake! Let me know what are YOUR favorite Mexican foods in a comment below.
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Mexican Chicken Casserole
Mexican Chicken Casserole:
- 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
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.
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.
Serve garnished with diced avocado, tomatoes and chopped cilantro.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Read comments/reviewsAdd comment/review
The Mexican Chicken Casserole is the bomb dot com! I served this dish with Black Beans and Rice and Pico de Gallo. This recipe is very easy to make, and took no time at all to prepare. Thank you for sharing your recipe, Ms. Natasha! 😋
I’m so glad you loved it, Shawnae! Thank you for the feedback. 🙂
This was a quick and easy recipe! I feel that the avocado and tomato were a game changer! Another awesome recipe!
Thank you for your lovely review, Katie! This is a must-have dish!
This was a total hit! Doubled the reciple and got positive comments from almost everyone who had it! Thanks again Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Mark! I’m so glad it was a hit!
Hey Natasha! it’s me Nathasha!!! crazy right but hey! absolutely loved your recipe
Hello there Nathasha. Glad you loved this recipe, I hope you’ll enjoy all the recipes that you will try!
I’ve made several times now. I do cut up the chicken and I add a can of black beans over the chicken before the sauce is added.
Sounds delicious! 🙂
I made this for my family tonight, served it with rice and pinto beans. It was a hit! Everyone loved it. Thank you for another amazing recipe!
That’s just awesome! Thank you for sharing your wonderful review, Ana!
will absolutely be trying this recipe–i will add taco seasoning to the chicken and put chopped green spring onion on top with all the other ingredients
ps making Tiramisu later today–Thank You
Sounds like a great plan. Enjoy and I hope you’ll love all the recipes that you will try!
Quick and easy what a great recipe for a week night… Loved it.
I’m so happy you enjoyed that. Thank you for sharing that with us, Claudine!
Hi Natasha, would this recipe also work with chicken breast tenderloins?
Hi Julia, I haven’t tried it with tenderloins, but I bet that could work! If you experiment, let me know how you liked the recipe.
This recipe is much better if you use uncooked chicken. Cut the chicken breasts cross wise and the juices go directly into the sauce. It is better tasting and easier to make without the breading. And it uses fewer dishes and takes less time. Cutting the chicken breasts lengthwise is difficult.
This recipe was originally included in the Colorado Cache cookbook on page 217.
It was published by The Junior League of Denver.
Thank you for your suggestions, Edie. We appreciate it.
? there doesn’t seem to be any breading…are you reviewing the correct recipe Edie?
Do we have to pre cook the chicken or can I just add the chicken breast to the baking dish and bake with the sauce mixture to cook? I would then add the cheese and put back in the oven to melt for 10 min
Hi Adriana, I haven’t tried it that way, but it will increase the bake time greatly. If you experiment, let me know how you liked the recipe.
Can I use chicken tenderloins and cook them on the George Foreman before vs. on the stove??
Hi Michelle, that should work fine to do both.
Another delicious recipe! Thankyou Natasha! How would you suggest reheating leftovers? I don’t like the taste of chicken or any meat reheated in the microwave.
Hi Dana, I’m so happy you enjoyed the chicken casserole! We typically smother it in sauce and microwave until heated through. You can also warm it on the skillet over low heat or if you want to reheat the full batch, cover with foil and bake until hot. Thank you for sharing your great review!
Could you substitute the green chilis with juice for chipotle in adobo sauce instead?
Are they comparable as far as heat/spiciness level ?
Thank you !
Hi Chris, I haven’t tried that substitution to advise. If you happen to experiment with that, I’d love to know how you like it!
I made this tonight. Only thing I did different was taco seasoning on the chicken and a can of rinsed black beans on top of the chicken before adding the sauce. This was very good and so quick and easy. Definitely a repeat dish!! Thank you for all your wonderful recipes!
I’m happy you enjoyed that, Cindy. Thank you for sharing those substitutions with us.
Could you do cooked shredded chicken on the bottom of the dish? Instead of laying cooked chicken breasts.
Hi Becca, I haven’t tried that yet to advise but I imagine that would work well too. Please share with us how it goes if you try it!
She is funny and not to hard of recipes
This is my families favorite chicken recipe. It is so easy and quick to make. I serve it often with plain rice on the side. Thanks, it is soooo yummy.
Can you freeze this dish
Hi Susan, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Very tasty recipe but the sauce was too thin. How can I thicken?
Hi John, it’s difficult to thin once it’s already baked. I’m not sure if this helps to troubleshoot, but that can happen if the ingredients or proportions were altered.
Natasha you are an awesome cook. Looove watching your videos and trying your recipes.
The Chicken Mexican Casserole is great.
I added broken up tortilla chips and placed on the bottom of my dish and cut the chicken up into bite sizes, added black beans …continued then to follow your recipe. It was very good! family loves it!!
Thank you so much for sharing that with me, Bette! I’m happy you enjoyed this recipe.
Hi Natasha; I have made this mexican chicken casserole and it’s delicious. I just add one thing and that is green onions. I throw those into the cheese sauce and it gives a nice flavor too. But that’s just me. However even in your version without the green onions, it is super delicious. I will and have been making this now and again. Love all your recipes.
Yum! That’s a great idea! I’m so glad you enjoyed it!
This dish was very good. I added some cilantro to the sauce. Definitely will make this again and double the sauce next time…we like extra sauce. 😉…served with green chili rice and toss salad…it was yummy! Love your recipes…keep them coming our way. Merry Christmas!
You got it, Tami! Thank you for sharing that wonderful feedback with us! Merry Christmas!
Beautiful! I love how adaptable this is. I added a can of black beans, 2 cups of frozen corn, and some sauteed peppers and onions. Also, I was low on sour cream but turns out 1/2 cup sour cream and 1/2 cup Greek yogurt works fine!
Sounds awesome! Thanks for sharing some of the ingredients that you used for this recipe. So helpful, Amanda!
Made this for lunch today. Very easy and delicious. A big hit with the family. Great with the Pico de gallo recipe.
So great to hear that, Andrea. Thank you for your great feedback!
Delicious ! Easy and quick ! Would be good with some black beans and rice !
Thank you for your good comments, Debbie. Yes, that would be a great combo!
This was delicious. I cut in in half for the two of us and had enough for another meal! I added a cup of corn on top of the chicken-it made it delicious! Next time I will cut the chicken into bite sized pieces after sauteing so no knife needed.
Very nice! Thanks for your great comments and feedack, Sue.
Very nice! Thanks for your great comments and feedback, Sue.
This turned out to be such a delicious recipe! I’ve been enjoying the leftovers with some brown rice and corn salsa for my lunches this week. So simple but so delicious! Thank you for sharing!
Oh so yummy! I’m so glad you loved this recipe, Olga. Thank you for your awesome feedback!
Hello. Can I replace Chilis with Jalapeños?
Hi, that should still work but jalapenos can be spicier.
I used Jalapenos a few times but I also added in a can of seasoned crushed tomatoes to help tone down that extra spiciness from the Jalapenos and everyone loved it. It’s a pretty forgiving recipe when making adjustments.
Can I substitute green chilis with jalapeños?
That should work great!
I have a question regarding the Mexican chicken casserole. From where I’m from, it’s hard to find green chilies. Is it possible for me to replace the green chilies with green enchilada sauce?
Hi, without testing that it’s hard to say for sure. It would change the flavor profile and consistency of the sauce.
Would jalapeños be a better substitute?
Hi Mahmoud, jalapenos would work!
I made this tonight and even my picky eater liked it! It was so easy to make too! Thanks so much for sharing this recipe!
That is the best when kids love what we moms make. That’s so great!
Would it be Possible to make this in a 12 inch cast-iron pan and just add the additional ingredients and put it in the oven to cook instead of a 9 x 13?
Hi Diane, I haven’t tested that but I imagine that should work! If you test it out I would love to know how you like that.
Big hit with my family!! So good and flavorful my daughter said this is definitely a regular dish for us.
Awww that’s the best! Thank you so much for sharing that with me.
Your the best I’ve tried at least five of your recipes! I look forward to anything you post I’ve been following you for the last five years🥰
That is so heartwarming, thank you for your support, Keisha. We really appreciate you for sticking with us for the last 5 years!
Love love love this. Was a big hit. Easy and cost effective. Thanks
I’m glad you loved this recipe!
I made this for dinner last night and it was great! thank you for another great recipe!
You’re welcome! I’m so glad you enjoyed that!
Hi Natasha, I plan on making this dish tomorrow for my family for dinner. This seems really easy and I hope it comes out amazing/tasty.
I hope you love this recipe LaToya!
We loved this recipe. My full fat sour cream sorta curdled and it made the presentation not so good. Help.
Hi Jeanette, I’m more than happy to troubleshoot although I haven’t had this experience. Was anything altered in this recipe by chance?
Hi Natasha, I made this today but noticed that it actually needed 2 cups (8 oz) AND an additional 1 cup of Mexican cheese. I only bought a 8 oz bag but fortunately I had some extra mozzarella cheese so threw that over the sauce. You may want to correct that in the ingredients list. Regardless it was delicious with a side of buttered rotelli pasta.
Thank you for pointing that out. I used a total of 8 oz of Mexican cheese and used 2/3 of it for the sauce and 1/3 for the topping. I clarified the instructions.
Your Mexican chicken casserole is delicious! Also, I bought a cuisinart air fryer as you recommended. Love it! Thank you!
That is awesome, thank you! Enjoy your new air fryer and I hope you love every recipe that you try.
I made the Mexican Chicken Casserole and even my very picky 5 yr old grandson loved it. Thank you
You are so welcome and I am so glad to hear that!
Love the Mexican Chicken Casserole, hug I can’t find the link to the grease splash guard. Please post it. Thank you 😊
Thanks for your great feedback, Matt. Please check out our Amazon Store here as you will see the splash guard there and all the other equipment that I use.
Really tasty! I cut the chicken into thin strips and then served it with flour tortillas and shredded iceberg lettuce for a sort of taco.
Yum! So so good! thank you for sharing that with me!
Is this recipe Keto friendly ???
Hi Kim, I haven’t really tried making this keto-friendly and I am not so sure. You may check the ingredients in the recipe card to check.
Can I bake the chicken raw, covered in the sauce? I think if I bake at 350 for 30-40 minutes I should be good, right?
Hi Diana, I haven’t tested it that way. If you experiment I would love to know how you like that!
I would think so, but you may want to cook just one side and put the uncooked side on the bottom down in the dish and then go 30 min (and maybe a hair hotter than 350)
I made this recipe for the first time tonight and the family loved it. I added 2 ears of corn cut off the cob, a can of rinsed black beans and an additional 1/4 cup sour cream. Next time I will drain some of the juice off of the green chilies.
Thanks for sharing that with us, Jonica. So great to hear that your family enjoyed this recipe!
Tried it tonight and it was a huge success with the fam!
I’m so glad you enjoyed it!
I did make this & I seasoned the chicken w/taco seasoning instead of the S&P. I also used 1-10 oz. can Rotel fire roasted tomatoes and green chilies & a 4 oz. can medium green chilies. It was delicious. With tomorrow’s leftovers I’m making rice to go with it.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I’m going to make this tomorrow. I plan to season the chicken with taco seasoning. I enjoy all your videos because they’re so doable, especially for people like me who don’t love to cook. My favorite thing to make is reservations but I’ve tried several of your recipes, most recently cheesecake. It was great!
I’m so happy you enjoyed that. Thank you for sharing that with us!
What can you substitute the green chiles with?
Hi Olga, someone shared this “I sub out green chiles for a can of Rotel. Family loves it even our 4 year old”. I hope that helps!
instead of sour cream what can I used is-it possible to use mayo or philadelphia cheese…
Hello there, I haven’t tried anything else so I can’t say if something like Greek yogurt or mayo would stay cream or separate in the sauce. If you want to do an experiment, please share with us how it goes.
We made the receipe. Enjoyed it very much but was very runny. How do you avoid it from being so runny.
Hi Maureen, I haven’t had that experience. There should be some sauce to it but not runny. Was anything altred in the recipe?
Love the Mexican chicken
Thank you Joe .
I’m so glad you enjoyed that Joe! Thank you for that wonderful review!
Can you freeze?
Hi Mary, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
I sub out green chiles for a can of Rotel. Family loves it even our 4 year old.
Nice! Thanks for sharing and for the tip!
I have tried your cheese steak sandwiches and they are so good, i have tried the chichen terrazinne and it was wonderful. tonight is chicken enchilada.
Very nice thank you for sharing that Julie. Tonight is going to be a good night then!
Thanks for our new weeknight dinner, Judy and Natasha! We make this at least once a week (twice if I’m lucky). So delicious every time 😊
Hi Erin. Glad to know that this recipe is a favorite! Thank you for your feedback.
Awesome, easy recipe! So I totally thought that cream cheese was part of the sauce and added it in, as well as a can of drained black beans. It made it a bit soupier but just as delicious! I topped with avocado and homemade pickled red onions! I took a photo before it was devoured but can’t seem to load it on here.
Saw reviews about it being spicy, I didn’t think that was the case, nor did my toddler and 11 month old!
I’m so glad you enjoyed that! Isn’t it the best when kids and the adults love the same recipe!
Loved this dish. Made it tonight for dinner & loved how easy it was & delicious it tasted. Thank you for the great recipe. I will definitely add this to my staple recipes.
You’re welcome, Jennifer! Thank you for that awesome review.
I will do this at work, however, it will be a little too Swedish, as I do not find any Mexican cheese.
I hope you love it Maria!
Its fiesta shredded cheese. Not all stores carry it titled “mexican cheese” so look for Mexican and if u cant find that look for fiesta.
Again another delish recipe.We both loved it. Sure glad I found you.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Just made this tonight for my hubs and it’s the first Natasha recipe I’ve used. IT. WAS. DELICIOUS. This one will be in my monthly rotation for sure. I used boneless skinless thighs and sprinkled them with cumin. Topped with cubed avocado, we loved it. It truly does satisfy my Mexican food craving. Thanks Natasha!
Sounds like you found a new family favorite, Hallie! Thank you for that awesome feedback!
Quick, easy, tastes authentic and kids ate it. I used the Ortega brand as pictured for the chilies and didn’t have a problem with consistency. Also didn’t cook chicken all the way through on the skillet but baked it a bit longer at lower temperature and it wasn’t dry. Paired with Mexican rice/tomato sauce. Will definitely make again
You’re welcome! I’m so happy you enjoyed it, Gray!
Fantastic casserole Natasha!! We had our nephew and his fiance over for supper last night and they loved it as did my husband and myself.It was so quick to throw together and very tasty. I will be making it again soon. I couldn’t get the green chilies in can so I added canned jalapenos with liquid and it was great.I also added black olives and green onions to the top. I love your sight and your fun to watch.
I’m so happy to hear that! Thank you for sharing your great review!
Perfect weeknight dinner! Tasty, easy and versatile.
I’m so glad you enjoyed that, Jenny!
Can I substitute low fat sour cream? Or is there a reason you recommend full fat?
Hi Eve, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
This was delicious! I am desperate to find out which can opener you used! Maybe a link from amazon? Thank you so much!
Hi Becky, here is the can opener we use and enjoy. It opens the lid without creating a sharp edge.
If I use Rotisserie chicken will it be over cooked after being in the oven & would I tear into smaller pieces?
Hi Kerri, I think the meat from a single rotisserie chicken would work great here. maybe break the chicken breasts into 2-4 smaller pieces and include the thighs as well. I would add enough chicken to cover the bottom of the casserole dish to no more than 1″ thickness of chicken pieces. Let me know how it goes. I love the idea of using a rotisserie chicken – even easier!
I use rotisserie chicken for this dish every time. Always delish and a time saver! I added a bag of frozen fire roasted corn this time -and yum! We like it as a hot dip with tortilla chips or stuffed into a flour tortilla like a burrito!
That’s a great idea, Dianne! Thank you for sharing that with us!
Hello, Natasha, I tried this Mexican Chicken Casserole recipe since it looks very delicious…however, the chicken did not turned out to be very tender. 🙁
Please, advise how to make it juicy and tender.
Thanks so much,
Hi Donna, be sure not to overcook the chicken when it is on the skillet. I double-check with an instant-read thermometer to make sure I am not overcooking.
I had the same issue except it wasn’t overcooked but more undercooked
Hi Natasha love your recipes. Where can I find these can chilies or can I substitute
Hi, the canned chilis are in most grocery stores, usually located in the Mexican food aisle/section. If your grocery store does not have a Mexican food aisle, try the canned vegetable section.
I made that Mexican chicken dish exactly how you said but it turned out watery.
How do I get it to turn out like yours dryer and cheesy?
Hi Beverly, I’m more than happy to troubleshoot! I haven’t had that happen, I wonder if that was due to the canned green chilis? Some of our readers mentioned some cans were more watery than others.
Love so many of your recipes because they do not have any grains which I do not eat.
Keep on cooking!
You’re welcome! I’m so happy you enjoyed it, Claire!
Can your substitute sour cream? My husband doesn’t eat sour cream…
Hi Kim, I haven’t tried anything else so I can’t say if something like Greek yogurt would stay cream or separate in the sauce.
My other half doesn’t like sour cream either – the first time I made it I made it with sc and he ate it without noticing. I made it last night and used cream of chicken soup (it’s what I had not realizing no sc) and it worked out pretty good too, it changed the flavor a little, but overall still got the deliciousness!
That’s so great Becca! I’m so happy you enjoyed this recipe!
Loved it. Used Costco rotisserie chicken. Easy enough for my husband to make when it’s his turn to cook. Thank you for sharing another hit recipe.
I’m so happy you enjoyed that Elaine! Thank you for sharing that awesome feedback with me!
I made this tonight finally, and honestly we weren’t expecting too much from this, but it was easy and fast to make.
Long story short, we were all blown away by how good some thing so simple could be. Everyone said this has to be made more often.
We couldn’t find normal green chilis, so I had her get a couple small 4oz. cans of the HOT chilis and a can of tomato and chilis. It was 18oz. so I added 2 cups, maybe a tad more, of sour cream and extra cheese.
I also made one more change.
I cook some rice and put that on the chicken and then the sour cream mixture on the rice. I added extra sour cream because I thought the rice might make it dry, but it was perfect, and soooo good, and not at all too hot or spicy, and we have a couple people who can not tolerate ANY heat at all.
Next time I’m cutting the chicken up into bite size pieces before cooking it, and then covering it with rice.
I’m even thinking about making this into some sort of a hot dip with some canned chicken as that breaks up so easy.
Again, what a GREAT simple recipe. Keep up the GREAT work.
Oh and I wanted to say too, that your new home is beautiful, and we pray that our Father in Heaven places a protective hedge of angels around your home and family.
Hi Bill, I love your idea with the rice! Thank you so much for your glowing review and for keeping us in your prayers. I sure appreciate that. God bless you and your family as well!
made this last night. we loved it .just like every one we try. how would you suggest we reheat? ty
Hi Wendy, I’m so happy you loved the chicken casserole! Thank you for sharing your great review! We typically smother it in sauce and microwave until heated through. You can also warm it on the skillet over low heat or if you want to reheat the full batch, cover with foil and bake until hot.
ty for the fast reply, will microwave..
We find the chilis too spicy, any suggestions for substitution?
Hi Maria, The green chilis give this really great flavor without being spicy. Here’s what one of our readers wrote “Wasn’t too spicy for the kids. Made it with rotisserie chicken, was a breeze to make”
I made this casserole tonight. I love that it is low carb! Taste was delicious. I cut back a little on the canned chilies. I added diced onion to the pan after cooking the chicken. Allowed the onions to cook till soft and placed them on top of the chicken, then added the cheese/sour cream sauce. It was really good. I also cooked extra chicken breasts to make your Avocado Chicken Salad later in the week. Thank you for great recipes.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can I fry the chicken, make the sauce, pour it over the chicken and then put it in the fridge overnight until dinner time the next night? What temp? How long? Covered or not? Trying to prep a meal for my husband so he just pops it in the oven when it’s close to dinner.
Hi Diana, I haven’t tested it that way overnight but I think it could work. If you experiment, let me know how you liked the recipe
In holland no mexican cheese mix. Im guessing cheddar and parmezan like cheese together?
Hi Marjo, I haven’t tried that combination but I think it’s worth experimenting if that is what you have on hand. Mexican cheese is a combination of: Sharp Cheddar, Colby, and Monterey Jack cheeses
Delicious. Wasn’t too spicy for the kids. Made it with rotisserie chicken, was a breeze to make. Served it with dipping style tortilla chips. Next time around, i will probably chop up the rotisserie chicken to make it more of a “dip”. Also i think adding some baked refried beans below the chicken will probably taste fantastic too.
That’s just awesome!! Thank you for sharing your wonderful review Vera!
The flavors in this meal were delicious. I did switch out the avocado and added black olives. Such a quick easy meal!
I’m so happy to hear that! Thank you for sharing your great review!
Oh my goodness this is so yummy!! I had a jar of hatch green chili’s from Costco that was perfect in this. So easy and our family loved it. I enjoy many of your recipes and this one is certainly a keeper!!
That’s so great! It sounds like you have a new favorite!
This is quick and easy.. I added lightly sauteed broccoli cuts to mine as well. Everyone who was served loved it. I would make the following revisions. As warned, I cooked the chicken a little too long and after baked it was almost over cooked. The canned green chilies offered too much liquid, end product was a little watery. But, over rice it would have been perfect. On 400 oven the dish was done in exactly 15 mins. I will add more seasoning next time, we like the traditional flavors. Overall a great recipe!
Thank you so much for sharing that with us, Lisa!
the extra watery issue may have been due to the broccoli addition, making any change to someone’s recipe makes it your own recipe so one can not fairly grade someone else fairly if not following instructions, we found it delicious and in no way watery (sorry taking a test you can’t ask your own questions and give textbook answers) keep sharing please really enjoy your recipes
H Mariea, I’m so glad you enjoyed the recipe! Thank you for sharing your wonderful review.
Sounds like an interesting recipe to try. My question – how spicy it is? Not everyone in my family can take spicy. Thank you.
Hi Yulia, Hi Maria, The green chilis give this really great flavor without being spicy. Here’s what one of our readers wrote “Wasn’t too spicy for the kids. Made it with rotisserie chicken, was a breeze to make”
Please don’t rate a recipe until you have actually made it. Thanks
Delicious recipe…I added a can of drained corn and Rotell tomato’s with chili’s …yum
That’s so awesome, DeAnna! I’m so happy you enjoyed that
Would this work with a rotisserie chicken? How much do you think I would need? Thanks! Looks delicious 🙂
Hi Tammy, that sounds like a smart idea! I think the meat from a single rotisserie chicken would work great here. maybe break the chicken breasts into 2-4 smaller pieces and include the thighs as well. I would add enough chicken to cover the bottom of the casserole dish to no more than 1″ thickness of chicken pieces. Let me know how it goes. I love the idea of using a rotisserie chicken – even easier!
Amazing chicken casserole recipe!
I’m so happy you enjoyed that, Valentina!
I’m one of those who despise cilantro. Would not using it, lessen enjoyment of this recipe?
This was delicious and a hit with the whole family!
I’m so happy to hear that!! Thank you for sharing your wonderful review!
I am loving all the cheesy goodness in this casserole! This will be perfect for dinner tonight; can’t turn down a good Mexican recipe!
I hope you love it Beth! We’re looking forward to your feedback!
Yum!! I am all about casseroles & this looks so good!! Thanks for sharing!
OOh same here! Especially when they are easy casseroles.
This is a great easy dinner for those busy nights!
It really is such an easy chicken bake. Thanks Julie!