How to store leftover Mexican chicken casserole

Store any leftover Mexican chicken casserole in an airtight container in the fridge for up to 4 days. When ready to reheat, cut individual servings and transfer to a microwave-safe plate. Tent with parchment paper and microwave for 1 minute 45 seconds on high power. (Microwave cooking times vary depending on your machine.) Or you can reheat in the oven , by covering the casserole dish with parchment paper and foil and bake until the center of the casserole is hot and warmed through.

Can I make this recipe ahead of time?

This recipe is great for make-ahead or meal prep! To make ahead, follow the instructions through step 4. Cover and refrigerate up to 2 days in advance. To finish, continue with step 5 but initially bake it for 45 minutes instead of 30 to warm it through before topping with cheese.

Can this easy Mexican casserole be frozen?

This easy Mexican casserole is a great freezer-friendly dish! Dish can be frozen before or after baking. If freezing after baking , allow casserole to cool. Cover with plastic wrap and foil and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge, then reheat in a 350°F oven until warmed through. If freezing before baking , prepare the Mexican Chicken Casserole, through step 4. Cover in cling wrap and foil and place in freezer for up to 2 months. When ready to cook, thaw overnight in the fridge and bake according to the recipe card.

How do I know when the casserole is done?

The casserole is done when an instant-read thermometer registers 150°F when placed in the center of the casserole. If you don't have a thermometer, slide a knife into the center of the casserole, and hold it for a moment. If the knife comes out hot, the center of the casserole is hot and it's ready to be enjoyed!

How do I serve this easy Mexican casserole?

While you may want to dive right in, we recommend waiting serval minutes before serving to allow the casserole to cool to ensure you don't burn your mouth but also, so you are able to top with scallions, cilantro, and a squeeze of fresh lime. Cooling will also allow the casserole to firm up, so you are able to cut it into six squares and serve like a lasagna.

Easy Mexican Chicken Casserole

Name: Mexican Chicken Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 6 6-inch soft corn tortillas, cut into wedges; 2 tablespoons avocado oil or organic canola oil; 1 sweet onion, diced; 2 tablespoons Mexican spice blend; 2 cups finely chopped baby spinach; 1 cup frozen sweet corn kernels, thawed; 2 cups cooked shredded chicken; 1 28-ounce can crushed tomatoes; 1 tablespoon cider vinegar; 1 teaspoon salt; 1 ½ cup shredded Monterey Jack cheese, 6 ounces; Freshly chopped scallions and cilantro for garnish, optional

Description

This baked Mexican casserole recipe is made with tortillas, chicken, cheese and tomato sauce. It’s a healthy version of the Mexican comfort food casserole.

Ingredients

Units Scale

6 6-inch soft corn tortillas, cut into wedges
2 tablespoons avocado oil or organic canola oil
1 sweet onion, diced
2 tablespoons Mexican spice blend
2 cups finely chopped baby spinach
1 cup frozen sweet corn kernels, thawed
2 cups cooked shredded chicken
1 28–ounce can crushed tomatoes
1 tablespoon cider vinegar
1 teaspoon salt
1 1/2 cup shredded Monterey Jack cheese, 6 ounces
Freshly chopped scallions and cilantro for garnish, optional

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Instructions

Preheat oven to 350ºF. Coat a 9-by-13-inch baking dish with cooking spray
Lay tortillas out on two baking sheet. Bake until just starting to harden and brown in spots, 12 to 16 minutes. Remove from the oven.
Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add onion and cook, stirring often until softened and starting to brown, 6 to 10 minutes. Stir in Mexican spice blend and cook until fragrant, 30 seconds to 1 minute. Stir in spinach, corn and chicken and cook, stirring until heated through, 3 to 4 minutes.
Open can of tomatoes, and stir in vinegar and salt. Spread about ½ cup of the tomato in the bottom of the baking dish. Layer a third of the tortillas over the sauce. Top with half of the chicken and corn mixture. Pour ¾ cup of the tomato mixture over the chicken and sprinkle with ½ cup cheese. Repeat with another layer of tortillas, the remaining chicen and corn mixture, ¾ cup sauce and ½ cup cheese. Top with the remaining tortillas and sauce.
Cover with foil and transfer to the oven. Bake the casserole until heated through, steaming and bubbling around the edges, 20 to 30 minutes. Remove foil and top with the remaining ½ cup cheese and bake until the cheese is melted and bubbling, 8 to 10 minutes.

Notes

Store any leftover in an airtight container in the fridge up to 4 days.
To reheat in the microwave, cut individual servings and place them on a microwave-safe plate for 1 minute 45 seconds on high power. Or reheat in the oven, cover with parchment and foil and bake until the center is hot.
To make ahead, follow the instructions through step 4. Cover and refrigerate up to 2 days in advance. When ready to bake, follow with step 5 but initially bake for 45 minutes before topping with cheese.
To freeze a baked casserole, cool, cover with plastic wrap and foil, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge, then reheat in a 350°F oven until warmed through. To freeze a non-baked casserole, prepare through step 4. Cover in cling wrap and foil and place in freezer for up to 2 months. When ready to cook, thaw overnight in the fridge and bake according to the recipe card.

If you do not have leftover cooked chicken, you can use Rotisserie chicken or you can cook it using either of these two easy methods:

To Cook Chicken Breast in an Instant Pot

Place two chicken breasts (approx one pound) and a half cup of water into the insert of the Instant Pot.
Add in a pinch each of salt and pepper.
Pressure cook it on high for 20 minutes. Carefully turn vent to release steam. Remove lid and remove the chicken from the liquid. Shred with two forks.

To Cook Chicken Breast on the Stove Top

Place chicken breast in a medium saucepan and cover completely with cold tap water. Place over high heat and bring to a simmer.
Reduce heat to maintain a gentle simmer and cook, turning in the poaching liquid occasionally until the chicken is no longer pink in the center and cooked through, 15 to 18 minutes, depending on thickness of the meat.
Remove the chicken and shred with two forks.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1/6 casserole
Calories: 399
Sugar: 9 g
Fat: 16 g
Saturated Fat: 6 g
Carbohydrates: 29 g
Fiber: 5 g
Protein: 35 g