If you love Mexican food and love casseroles, this recipe is for you. I love both of those items so much, I just don’t know why I had never thought of putting a Mexican twist on a casserole. Listen to how good this is, you have gently sauteed chicken breasts, covered with sour cream and chili sauce, and topped with melted cheese! When you cook this Mexican chicken casserole and the cheese melts and the sauce starts to bubble around the chicken breasts, you will think this dish is absolute heaven. The top of the dish is garnished with fresh avocado, chopped tomatoes, and delicious cilantro that gives your dish a beautiful burst of color. This video recipe tutorial by Natasha’s Kitchen on YouTube is so awesome. I keep pinching myself saying, where have you been my whole life you delicious Mexican casserole.

Ingredients:

• 2 pounds of chicken breasts (4 small or 3 medium, sliced in half, to make thinner)
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (to taste)
• 8 ounces of cheddar and Monterey Jack cheese (mixed, grated, and divided)
• 1 cup sour cream (full-fat tastes best)
• 14 ounces diced green chilis (that is two 7 ounce cans with their juice)

The Garnish For the Top Of The Casserole:

• 1 avocado (small or large, diced)
• 1 or more Roma tomatoes (diced)
• 2 tablespoons cilantro (finely chopped)

Directions:

First, you will saute the seasoned chicken breasts in a little olive oil and add the sour cream and chili mixture on top of your chicken breasts in a casserole dish. This recipe tutorial by Natasha’s Kitchen is super simple and easy to follow.

Then, you will add grated cheese to the top of the Mexican casserole and bake in a 4oo degree oven for 10 to 15 minutes.

This recipe is absolutely extraordinary tasting and really simple to make. Mexican casserole is my new favorite.

Mexican Chicken Casserole Recipe