May 14th, 2012

Mexican Chicken Casserole

Mexican Chicken Casserole

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The winner is R. M. Bassett (Comment #8).

I’m having a giveaway this week for a copy of the Better Homes and Gardens Complete Book of Baking.  There are two ways to enter the random drawing, and if you do both of them, you will be entered twice:

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The deadline to enter this giveaway is Friday, May 18th at 4:00 p.m. MDT.  The winner, who must reside in the U.S. or Canada, will be notified on Friday evening via email and will have 48 hours to contact me with their address, or a new winner will be chosen.

When I was growing up, we had a family friend named Henry Espinoza who frequently stopped by our house unannounced.  The best part was that he would often be carrying a hot pizza from our favorite local pizza shop—Big O!  (I know most people think of tires when they hear Big O.  Not me!  I think of pizza.)  I can still remember hearing Henry whistle as he approached our house.  My sister and I would dash over to the window, and when we saw Henry with a pizza perched high on one hand, we gleefully called out, “It’s Henry, and he brought a pizza!”  Another great thing about Henry was that he liked to cook.  He was from Mexico, and he developed this casserole recipe himself.  It’s been one of our family favorites since I was a kid.

To make Henry’s Chicken Casserole, you’ll need chicken, corn tortillas, cheddar cheese, canned whole green chiles, cream of mushroom soup, cream of chicken soup, salsa, milk, green onions, garlic, oregano, and black pepper.  Start by boiling the chicken breasts in water until thoroughly cooked, and then shred them.  Meanwhile, slice the mushrooms, chop the green onions, and mince the garlic.

In a large bowl, combine the soups, milk, and salsa with a whire whisk.  Add the mushrooms, green onions, garlic, oregano, and pepper, and stir to combine.  Set aside.

Cut the tortillas into quarters.

Wash the chiles and remove the seeds.  I usually run my finger along one side of the chile to open it up, and then I just wash the seeds away with the running water.  Dry them on paper towels.  Grate the cheese.

Preheat the oven to 350.  In a large buttered casserole dish, layer 1/2 of the tortillas, the shredded chicken, the remaining tortillas, the whole chiles, the sauce, and the grated cheese.

Bake at 350 for 40 to 45 minutes or until the cheese is lightly browned.

Mexican Chicken Casserole


Mexican Chicken Casserole

Posted under Main Dishes, Mexican

21 Responses to “Mexican Chicken Casserole”

  1. I just subscribed to your blog. Boy this casserole looks yummy. Will be making soon.

  2. I have liked Winner Dinners on Facebook just recently. Love your site. This recipe looks tasty, can’t wait to try it.

  3. I already liked you on facebook.

  4. I just subscribed to your blog, and I cant wait to try this recipe. My hubby saw it over my shoulder and now is pestering me about how soon I can make it. 🙂

  5. Great blog – and I adore Mexican food! Thanks for the recipe.

  6. I like you on Facebook!

  7. I liked Winner Dinners on FaceBook! Also: this recipe looks awesome~ I haven’t made a Mexican casserole for ages, so I definitely will try this out. 😀

  8. I liked Winner Dinners on Facebook!

  9. I subscribed to Winner Dinners email updates.

  10. Just found you and subscribed to email updates. Can’t wait to try some recipes.

  11. First timer and what a recipe!!! Having fun exploring your site and want to subscribe.

  12. I subscribe via email.

  13. I just subscribed via email… Can’t wait to make this.

  14. I like you on facebook.

  15. I just subscribed via email!

  16. I am looking forward to email updates.

  17. Love your blog! I’ve made three things so far and all were amazing! I have a question on the Mexican Chicken Casserole…it calls for 2 Tablespoons of oregano, is it suppose to read 2 teaspoons? I used 1 Tablespoon in mine because I was afraid of 2 and it was pretty strong! Still really, really good though, but was just curious!! Thank you for sharing all of your amazing dishes!

  18. Kim, thanks for your very kind comment. I really appreciate it. As for the oregano, yes I do use 2 tablespoons. I really like a lot of flavor from spices in my foods, but if you think it’s too much, I would just adjust it to your liking.

  19. love your blog and recipes!

  20. Thanks, Kathy! Come back anytime!

  21. I tried making this last night. To me, there was an issue with the bottom of the casserole being too dry, maybe because I layered tortillas too thick. I think I will try it next time with a layer of sauce over the chicken layer.


Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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