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.