Description
Enjoy a comforting layer of tender chicken, creamy cheese, and zesty tortillas in this delicious Mexican casserole. Perfect for any occasion, it’s sure to please everyone at the table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 8 corn tortillas
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 1 can (15 oz) tomato sauce
- 1 cup low-sodium chicken broth
- 1 tsp cumin powder
Instructions
- Preheat your oven to 375°F (190°C). Spray a large baking dish with nonstick cooking spray.
- In a skillet over medium heat, sauté chopped onions and minced garlic until fragrant. Add diced chicken breasts and cook until no longer pink, about 5-7 minutes. Season with salt, pepper, and cumin powder.
- Spread a small amount of tomato sauce on the bottom of your baking dish. Layer corn tortillas on top, followed by half of the chicken mixture, some cheese, and more sauce. Repeat this process until all ingredients are used.
- Cover the dish with aluminum foil and bake in your preheated oven for about 25 minutes. Remove the foil during the last few minutes to brown the cheese.
- Once golden and bubbly, let it cool slightly before cutting into squares. Serve hot with sour cream or fresh cilantro for added flavor.
Nutrition
- Serving Size: 1 piece (approximately 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: - Substitute chicken with shredded beef or vegetables for a vegetarian version. - Use rotisserie chicken to save time without sacrificing flavor. - Allow resting after baking to help the casserole hold together when serving.