Cat’s Mexican Chicken Bake

Ang’s Mexican Chicken Casserole fromPlay It Safe)

Right. I don’t think my friend Cat made this up but I don’t care. What I do know is, she made it for me. And as far as I’m concerned, if someone makes something for me, they own it.

And now you can own this and give it to all your friends.

Like many of the recipes on this site, you will eat it and think you’d just created a dish o’ pure pleasure. Then you’ll give it to friends and family and they will declare you a Culinary Goddess and bow to you. And yet, you’ll find it took hardly any time at all and not much money.

I like cooking and baking mostly because I like eating. I will try almost anything even if it is fiddly or expensive. That said, it better knock my socks off it is fiddly or expensive. I will not name names but I once dove into a concoction by a famous cookery queen that required, like, 30 passionfruits and an entire bottle of Cointreau. The ingredients alone cost £50. And the recipe took me about three hours to make. Then it tasted of Cointreau. That’s it. It tasted of Cointreau. I can buy a bottle of Cointreau, pour a snifter and suck it back and all this would take around a minute (not including the purchasing) and it wouldn’t cost £50.

So, trust me Rock Chicks and Rock Gurus, none of my recipes will be like that. But if they are, they’ll knock your socks off.

This has seven ingredients. Seven! And swear you’ll freaking love it!

Ingredients

  • 2-3 chicken breasts

Now, Cat uses a whole rotisserie chicken you buy at a supermarket. Then she takes it home and peels all the meat off the bone. I am not a big fan of handling meat or using time I could be writing to do something fiddly. Not to mention, I detest dark meat so see below for how I do it but you can try this.

  • 1 can of cream of mushroom soup
  • 1 can of cream of chicken soup
  • 1 16oz jar of salsa (your choice as to hotness factor)
  • Green chilies
  • 1-2 packages Monterey Jack cheese or cheddar or whatever you like but the cheese has to have flavor and OOMPH!, so not mozzarella
  • 1 package of flour tortillas (big ‘uns, if they’re smaller, get 2 packages) or you can use corn tortillas

How to do it…

Okay, since I’m a princess who only eats white meat, what I do is toss the chicken breasts into some water and boil them for around 20 minutes. If you want, you can also roast or broil them on the highest setting for about 10-15 (do not over-roast/broil!). They will be cooking a long time with the casserole so they don’t have to be completely done but if you cook them this long, they should be cooked through.

After you’re done with that, preheat oven at 350F or 180C.

mexican chickenTake your chicken and shred it. I do this by using two forks and pulling it apart. This should be very easy and you don’t have to be precise. You shouldn’t have big chunks but you don’ t have to spend half an hour shredding every millimeter. Or at least I don’t. That delays me eating it.

Now, take out a bowl and mix the soups and salsa together.

Take out your tortillas, keep them in their stack and then cut them up like you’d cut up a pie. In other words, in little triangles.

Righty ho! You’re ready to build your bake!

Get out your casserole dish which should be pretty deep. Start with a bit of the soup to coat the bottom. Then cover that with your tortillas. More soup then sprinkle on your chicken, cheese and chilies. Then more tortillas and keep on going. End with tortillas, layered on top with soup layered on top with cheese (in other words, finish up with the chicken and chilies before the final layer).

Slap that puppy on a cookie sheet/baking tray and put it in the oven. Bake for one hour. Yes, you read that right, one hour. I thought this was mad and the first time I made it, I baked it for thirty minutes. Um… no. Didn’t work. At all. Do the hour so it can get nice and hot and become all squishy, yummy, cheesy, Mexican goodness.

Now… for those of you who cannot easily find chilies (these would be the roasted ones, canned or jarred ones), like me, I skip this step. I also skip this because MM cannot handle spice. I do not use the jarred jalapeños because they’re squashy and gross. But this is your call. They’d definitely add to the flavor and spiciness if you wanna try it.

Another great thing about this recipe is you can experiment – use spiced ground beef. Or slow roasted pork. Different cheeses. Whatever you try, I’m sure it’ll be delicious.

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