Mexican Chicken Casserole

Mexican Chicken Casserole smothered in a simple sour cream, green chili and cheese sauce. The bubbly cheese sauce seals in the chicken juices so it bakes up tender, juicy and flavorful.
Skill Level: Easy
Servings: 8 people
prep time: 3 MINUTES
COOK TIME: 27 minutes
TOTAL TIME: 30 minutes


Mexican Chicken Casserole:

  • 2 lbs chicken breasts, (4 small or 3 medium)
  • 1 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 8 oz shredded Mexican cheese, divided
  • 1 cup sour cream, (full fat)
  • 14 oz diced green chilis (two 7 oz can with their juice

To Serve:

  • 1 small avocado, diced
  • 1 roma tomato, diced
  • 2 Tbsp cilantro, chopped


  1. Preheat oven to 400˚F and butter a 9×13 casserole dish.
  2. Cut chicken breasts in half lengthwise and season both sides with salt and pepper.
  3. Place a large skillet over medium heat and add 2 Tbsp oil. Once oil is hot, add chicken in a single layer and cook about 3 minutes per side or until golden and just cooked through with an internal temperature of 165˚F. Cook chicken in 2 batches so you don’t overcrowd the pan and add more oil as needed.
  4. Arrange sautéed chicken in buttered casserole dish so they are flat and not overlapping too much.
  5. In a medium bowl, mix together 2/3 of your Mexican cheese, 1 cup sour cream and 2 cans of green chilis with their juice. Pour over chicken. Sprinkle the top with 1/3 remaining cheese and bake uncovered at 400˚F for 15 min or until cheese is melted and sauce is bubbling at the edges.
  6. Serve garnished with diced avocado, tomatoes and chopped cilantro.

Credit: Natasha Kravchuk

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