Creamy Mexican Chicken Casserole
Ingredients
- 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
Instructions
- 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.
Notes
You can also spoon the mixture into tortillas and roll up for burritos if you’d prefer.