5 Mexican Dinner Recipes You Don’t Want To Miss

Check out what my friends at Food Network had to say about this Chicken Tortilla Casserole:

This turned out really great. I used bone in, skin on chicken breasts to give the stock more flavor. I used two chopped serranos instead for more spice and heat, rather than the canned chiles. I also used Monterey Jack cheese for half of the cheese and it melted beautifully.

Great taste! I liked this recipe. Will definitely do this again! I heated the tortillas on a grill until they were brown before putting them in the casserole so they’d be a bit crispier. Either way I am sure they would have been perfect.

Ingredients

4 Tyson boneless, skinless chicken breasts
Morton Salt
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup Daisy sour cream
1/2 teaspoon McCormick cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Pam Cooking spray
Twenty-four 6-inch Mission corn tortillas
3 cups Kraft shredded Cheddar

Chicken Gravy:

6 tablespoons Land o Lakes butter
6 tablespoons Gold Medal all-purpose flour
1 cup College Inn chicken stock
1 cup TruMoo milk
Salt and pepper

Instructions

Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don’t have enough.)
Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
Chicken Gravy:
Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

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Quick Tip: Another great side is cilantro to give this that authentic taste we love.

Thank you to Food Network for this awesome recipe!