Mexican Chicken Casserole

By sassy47

Ingredients

• Serve:
• 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 (3 cups), divided
• 1 cup sour cream (full fat)
• 14 oz diced green chilis (two 7 oz can with their juice
• 1 small avocado diced
• 1 roma tomato diced
• 2 Tbsp cilantro chopped

Details

Servings 6
Preparation time 3mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 400˚F and butter a 9x13 casserole dish.
Cut chicken breasts in half lengthwise and season both sides with salt and pepper.
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.
Arrange sautéed chicken in buttered casserole dish so they are flat and not overlapping too much.
In a medium bowl, mix together 2 cups Mexican cheese, 1 cup sour cream and 2 cans of green chilis with their juice. Pour over chicken. Sprinkle the top with 1 cup remaining cheese and bake uncovered at 400˚F for 15 min or until cheese is melted and sauce is bubbling at the edges.
Serve garnished with diced avocado, tomatoes and chopped cilantro.