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