Creamy Mexican Chicken Casserole

February 10, 2010 > 4 Comments

The inspiration for this dish comes from a local Mexican restaurant. When I read the description in the menu, I knew it was something I could easily duplicate at home. I also knew it sounded like something my family would love.

And I was definitely right about that. The dish is creamy, cheesy and bursting with good Mexican flavor. I’m not sure how close I’ve come to the original since we actually have never ordered it, but I know we all like my version.

Creamy Mexican Chicken Casserole

• 3 T. butter or margarine
• 3 T. flour
• 1 c. chicken stock
• 1/2 c. milk
• 2 c. shredded cheddar cheese, divided
• 1 1/2 t. cumin
• 1 t. chili powder
• 1/4 t. each salt, garlic powder, pepper
• 1 15 oz. can fire-roasted diced tomatoes
• 2 c. chicken, cooked and cubed
• 2 c. cooked rice
• Flour tortillas or tortilla chips

1. Melt the butter or margarine in a large saucepan. Stir in the flour and cook for 2 minutes. Slowly whisk in the chicken stock and milk. Bring to a slow boil, reduce heat and simmer until thickened slightly. Remove from heat. Stir in 1 c. cheese and seasonings.

2. Stir in remaining ingredients, except leftover cheese and tortillas. When combined, pour into a small casserole dish. Top with remaining cheese and bake at 350 degrees for 15-20 minutes, until bubbly and cheese is melted.

3. Serve with warmed tortillas or chips for dipping.

You can also spoon the mixture into tortillas and roll up for burritos if you’d prefer.

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