Mexican Chicken Casserole Recipe

Name: Mexican Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless chicken thighs, skinless, cut into pieces; Kosher salt; Freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 1 large onion, chopped; 4 garlic cloves, minced; 2 teaspoons ground cumin; 1 tablespoon dried oregano, crumbled; 2 tablespoons chopped chipotles in adobo; 1 (32 ounce) can whole tomatoes in juice; 2 cups shredded Mexican cheese blend

Servings: persons

2 pounds boneless chicken thighs, skinless, cut into pieces
Kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 tablespoon dried oregano, crumbled
2 tablespoons chopped chipotles in adobo
1 (32 ounce) can whole tomatoes in juice
2 cups shredded Mexican cheese blend

1
Preheat the oven to 375F.
2
Season the chicken with 1 teaspoon salt and 3/4 teaspoon pepper.
3
In a large heavy pot, heat the oil over medium high heat until hot.
4
Brown the chicken, in batches if necessary, turning occasionally with tongs, about 6 minutes per batch.
5
Transfer the chicken to a plate.
6
Add the onion and garlic to the pot and cook, stirring occasionally, until golden brown, about 8 minutes.
7
Stir in the cumin and oregano and cook, stirring, until fragrant, about 1 minute.
8
Stir in the chipotles in adobo, tomatoes and the reserved chicken with any accumulated juices.
9
Simmer the until slightly thickened and the the chicken is cooked, about 25 minutes.
10
Season with salt and pepper to taste, then transfer to a 3 quart baking dish.
11
Top the filling with the cheese and bake until the filling is bubbling and the cheese is melted, about 20 minutes.
12
Serve garnished with cilantro.

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds boneless chicken thighs, skinless, cut into pieces, Kosher salt, Freshly ground black pepper, 3 tablespoons extra-virgin olive oil, and more.

Yes, Mexican Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Casserole

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