MEXICAN CASSEROLE RECIPE (CHICKEN CHIMICHANGA CASSEROLE)

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken is budget-friendly.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are nutritious, while pinto beans are often less expensive.

Heat a pan on medium heat and soften the onions until translucent.

Warm up oil for frying tortillas.

Slice 10 tortillas into strips.

Fry tortilla strips in hot oil until crispy, about 30 seconds.

In a separate pan, melt 1.5 tablespoons of butter, then add 1 tablespoon of flour and cook for 15-20 seconds.

Add 1.5 cups of chicken broth to the roux and mix until dissolved.

Stir in 16 ounces of sour cream and mix until combined.

Add 1 cup of melty cheese and mix until melted.

Add sautéed onions, 3 cups of shredded rotisserie chicken, and 3 roasted and chopped poblano peppers to the mixture and combine.

Layer corn strips at the bottom of a baking dish.

Add a layer of the chicken mixture, followed by a sprinkle of cheese.

Repeat layering without covering holes in the middle layer.

Crumble remaining tortillas on top and sprinkle with cheese and a reserved roasted pepper.

Cover with foil and bake at 380°F for 20 minutes.

Remove foil and bake for an additional 4-5 minutes until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens