Mexican Chicken Casserole with Tortilla Chips

Dive into this Mexican Chicken Casserole loaded with cheese, tomatillos, and tortilla chips! This tasty recipe is great for using leftover chicken.

Servings	Prep Time
4	15minutes

Cook Time

25minutes

Servings	Prep Time
4	15minutes

Cook Time

25minutes

Ingredients

2cups leftover chicken(about 2 chicken breasts fully cooked and chopped)
1/2pound tortilla chips
2cups cheddar cheesegrated
15ounces canned tomatillosdrained and diced
1/2 red pepperdiced (optional)
1/4cup button mushroomsdiced (optional)

Sauce

3ounces chipotles in adobo sauce(about half a 6.5 ounce can)
10ounces canned cheddar cheese soup
1 medium onionpeeled and halved
2 garlic cloves
1tablespoon milk
salt and pepper

Instructions

Preheat oven to 350F. Grease a baking dish (I used a 1 1/2 quart dish but a 2 quart dish would have been perfect!) and set aside.
Combine all the sauce ingredients into a food processor. Puree until smooth.
Layer the bottom of the pan with half the chips. Top with half the chicken, half the sauce, half the cheese, and half the tomatillos. Repeat again, but finish off with pepper and mushrooms if using.
Bake, uncovered, for 25 minutes, or until cheese is nicely melted and dish is heated through.

Recipe Notes

This recipe calls for leftover chicken to create a quick and easy meal! However, feel free to cook up a couple of chicken breasts at 350F for 20 minutes or so if you have no leftovers on hand!