Mexican Chicken Casserole Recipe (Chicken Bake)

Preheat the oven to 400°F (200°C) and butter a 9x13 casserole dish.

Trim excess fat from 4 small chicken breasts and cut them in half.

Season both sides of the chicken with salt and pepper.

Heat 2 tablespoons of oil in a large pan over medium heat.

Add the chicken in batches and cook for about 3 minutes per side until golden and cooked through.

Arrange the sautéed chicken in the buttered casserole dish, laying them flat and overlapping as little as possible.

In a medium mixing bowl, combine 14 ounces of diced green chilies with their juice, 2 cups of shredded Mexican cheese, and 1 cup of full-fat sour cream; stir until well combined.

Pour and spread the sauce evenly over the chicken in the casserole dish.

Sprinkle 1 cup of shredded Mexican cheese on top of the sauce.

Bake in the preheated oven for about 15 minutes, or until the cheese is melted and the sauce is bubbling at the edges.

Garnish with freshly diced tomatoes, avocado, and cilantro before serving.

Equipment Needed

Spice Level: