North Texas State University Kerr Hall Mexican Chicken
A comforting Mexican-inspired casserole with tender chicken, melted cheeses, and flavorful spices, perfect for family dinners or gatherings with bold, savory tastes.
Ingredients
Instructions
- Mix together chopped onion, grated American cheese, garlic powder, chili powder, mashed Ro-Tel tomatoes, and undiluted cream of chicken soup to create the chicken mixture.
- Soften the corn tortillas in chicken stock, being careful not to soak them too long or they will crumble.
- Line a long shallow casserole dish with 6 overlapping tortillas.
- Spread a layer of the chicken mixture over the tortillas.
- Add another layer of tortillas followed by more chicken mixture.
- Repeat the layering process as desired, finishing with a layer of chicken mixture on top.
- Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes.
- Sprinkle grated cheese over the top and heat for an additional 5 minutes until the cheese is melted.
Tips & Substitutions
To enhance the flavor, consider adding black olives or jalapeños to the chicken mixture. You can also substitute the American cheese with a blend of Monterey Jack and cheddar for a richer taste. If you prefer a spicier dish, increase the chili powder or add diced green chilies. Be cautious not to over-soak the tortillas in chicken stock, as they can break apart easily.
Serving Suggestions
Serve the Mexican chicken casserole with a side of fresh guacamole and salsa for a complete meal. It pairs beautifully with Amy'S Mexicana Casserole for an impressive spread at gatherings. For a refreshing contrast, consider a light salad or Mexican rice as a side dish. Garnish with freshly chopped cilantro for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or until heated through. Alternatively, cover the casserole with foil and reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, ensuring it’s warmed thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of North Texas State University Kerr Hall Mexican Chicken contains roughly 270 calories, with 11g protein, 36g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (23% of the Daily Value), protein (22% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1450mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble the layers and cover it tightly before refrigerating. Bake it just before serving, adding a few extra minutes to the cooking time if you're baking it straight from the fridge.
What can I use instead of cream of chicken soup?
If you prefer a healthier option, you can use homemade cream of chicken soup or a creamy white sauce made from scratch. For a vegetarian version, consider using a cream of mushroom soup or a dairy-free alternative to maintain the casserole's creamy texture.
Can I freeze the casserole?
Yes, this casserole freezes well. Assemble it as directed, but do not bake. Cover tightly with aluminum foil or plastic wrap and freeze for up to 2 months. To cook, thaw in the refrigerator overnight and bake as directed, adding extra time if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).