It’s guaranteed that at least once a week I’m making some kind of mexican dish. Most of the time it’s a casserole that’s been requested but other delights such as chimichangas, quesadillas, enchiladas and fully loaded nachos have graced our table numerous times. Well, last Thursday I decided to make a creamy version of green chile chicken enchiladas. While gathering my ingredients I discovered I had no green chiles or salsa verde…that is unheard of since I like to keep both red and green salsa in the house. I had to do what my mama taught me, punt. Think fast of what to substitute with and don’t sweat it.
Creamy Mexican Chicken Casserole
3–13 ounce cans of chicken in water, drained
1 package favorite taco seasoning
1 Tblsp dried minced onion
1 Tblsp dried minced garlic
8 ounces cream cheese, softened
1/4 cup red salsa + extra for layers
2 cans cream of chicken and mushroom soup
1 tsp roasted garlic and herb grill seasoning
6 large flour tortillas(low carb/high fiber is what I use)
12 slices Pepper Jack Cheese, divided
2 cups cheddar cheese
Preheat oven to 375 degrees.
Drain chicken and place in a large bowl; combine with taco seasoning, dried minced onion and dried minced garlic. Set aside.
Combine softened cream cheese, canned chicken and mushroom soup, salsa, grill seasoning. Set aside.
In the bottom of a 9×13 casserole dish or large disposable aluminum foil pan, place just enough red salsa to cover the inside bottom of the pan. Place two tortillas down and half the seasoned chicken, spread half of the cream cheese mixture evenly over the chicken, and top with six slices of pepper jack cheese. Press the cheese down lightly before adding a little salsa and two more tortillas, repeat layers reserving last 6 slices of pepper jack cheese for the top layer. I took the pepper jack slices and folded them from corner to corner and placed them around the top, no specific pattern. Sprinkle on the cheddar cheese, cover tightly with foil and bake for 45–50 minutes. Remove foil and finish baking for another 15 minutes or until bubbly around the edges. Let sit for 10 minutes before serving and enjoy with sour cream and tortilla chips.
For the cream cheese mixture– If your mixture is too thick to spread, just add a little milk to help thin it out. Not too much, you don’t want it runny.
My nephew’s only beef with with this recipe was that I didn’t add any beans to it. When I make mexican chicken casseroles I tend to add great northern beans that have been rinsed. Basically to keep it blanc, but if you want to add beans you can definitely add any that you like! Black, red, or white. Or a mixture thereof. However, he was very pleased that it didn’t have any green chiles in it. Apparently those give him indigestion, thankfully he didn’t have any issues with this casserole. 🙂
My Mom was in love with this version! Just because it was so creamy and cheesy, the chicken was perfectly tender for her, and even my Dad was impressed! So much so he had a second helping, he doesn’t always do that when we eat mexican food. All in all this recipe is easy, prepped within minutes because nothing is cooked on the stove top. It’ll serve 6-10 easily, but you can definitely cut this in half if you need to.
Let me know what you think and happy eating!!