This Mexican chicken casserole is one of our favorites! It’s quick and easy for a weeknight too!
So, you know how the holidays are like, basically, perfection? I mean, it’s a big month-ish long celebration of happiness and love and gifts and food.
Celebrating with food is my jam.
Thanksgiving was amazing. My brother smoked a turkey and it was literally the best turkey I’ve ever eaten. The rest of the family chipped in with side dishes and there were so many to choose from that not everything fit on one plate.
There were 5 different pies at one dinner, you guys.
We had leftovers for days and it was glorious until it wasn’t. And then I just wanted Mexican food.
I mean, look. Turkey and veggies and stuffing and mashed potatoes are lovely. They are. But, enough already. Gimme a taco. I want to live life to the fullest.
This Mexican chicken casserole hit the spot!
Anyway, as soon as we finished off the last bit of mashed potatoes I was in the kitchen plotting a big Mexican feast. I needed some cilantro and hot sauce in my life and I needed them soon.
I whipped up this Mexican Chicken Casserole. This is super similar to my King Ranch casserole with just a few changes – no onions, extra cheese, different layering process. Yum!
I’ll bet this would be just as good with my Mexican pulled pork too. Ground beef would work just fine as well!
If you like Mexican food or casseroles, I think you’ll enjoy this one too! 🙂
Give this low carb chicken casserole a try next!
Mexican Chicken Casserole
- 2 bell peppers diced
- 1 tablespoon butter
- 2 cups cooked diced chicken
- 1 can tomatoes with chiles about 10 ounces
- 1 can condensed cheese soup about 10 ounces
- 1 cup water
- 1 packet taco seasoning
- 12 corn tortillas
- 1 1/2 cups grated cheddar cheese
- 1/4 cup cilantro chopped
- Preheat oven to 350 degrees.
- Heat a medium skillet over medium heat and melt the butter.
- Add the peppers to the skillet with the butter and cook until softened, about 5 minutes.
- Add the peppers to a bowl with the chicken, tomatoes, cheese soup, water, and taco seasoning.
- Pour half of the mixture into a 9x13 baking dish and spread to coat the bottom of the pan.
- Chop the tortillas into bite sized pieces and sprinkle half over in the pan.
- Top with half of the cheddar and the remaining soup mixture.
- Top with the remaining tortillas and cheddar.
- Bake for 20 minutes.
- Sprinkle the top with cilantro and serve with sour cream and hot sauce, as desired.