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Mexican Chicken Casserole with a tomato cream sauce

Tomato Cream Mexican Chicken Casserole

Layers of corn tortilla chips, chicken and cheese, all drenched in a luscious tomato cream sauce spiked with Hatch chile peppers. You've got yourself a very special Mexican Chicken Casserole.

Course Main Course Chicken
Cuisine Southwestern Mexican
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Author Lea Ann Brown

Ingredients

  • 24 Yellow Corn Tortillas quartered
  • 1 cup Vegetable oil
  • 2 small Onions chopped
  • 2 Tablespoons Butter
  • 4 cups Tomato juice
  • 1 teaspoon salt
  • pepper to taste
  • 8 large Hatch chile roasted, skins removed, chopped. Medium Heat works well for this
  • 4 Cups Shredded Munster Cheese
  • 1 pint Heavy Cream
  • 4 chicken breasts boneless, skinless, roasted and then cut into bite sized pieces

Instructions

  1. Preheat oven to 350 degrees. Place chicken breasts in a casserole, add a little liquid, cover and bake about 30 minutes. Once done, let them cool and chop into bite sized pieces.

  2. In the meantime, stack half of the corn tortillas and with a sharp knife, cut through the tortillas to quarter them. Do the same with the rest of the tortillas. Heat a skillet over medium high heat. Add oil. When oil is hot, place as many of the corn tortillas that will fit in the oil and cook until just getting crispy. No need to turn them. With tongs, remove the chips to paper towels and in batches cook the rest of the tortillas. Replenishing the oil as you need.

  3. When all the tortillas are done, wipe out the skillet. Add the butter and the onions and sautee until onions are just turning opaque. About 7 minutes. Add tomato juice, salt, pepper and chopped chiles. Cover and simmer for 30 minutes. 

  4. Add grated cheese, cream and chicken. Heat until cheese is melted.

  5. In a large casserole (I used my lasagna pan) place 1/3 of the tortilla chips in the bottom. Spread two cups of the chicken cream sauce over the tortillas. Make two more layers like this, ending with the tortilla chips. Any left over liquid in the sauce pan, drizzle over the top layer of corn chips.

  6. Allow to rest 1 hour. Bake at 350 degrees for 30 minutes.

Recipe Notes

In place of fresh roasted Hatch Chile, you can use 2-4 ounce cans chopped green chiles.