- Chicken breasts 2 lbs.
- salt or to taste 1 tsp
- black pepper or to taste 1/4 tsp
- Mexican cheese 8 oz shredded
- Sour cream 1 cup
- green chilis 14 oz diced
- avocado diced 1 small
- Diced tomatoes
- Cilantro 2 Tbsp, chopped
If you want a warming, tasty and satisfying evening meal, look no further than this Mexican-inspired chicken casserole.
Baking the chicken in the sour cream, green chili, and cheese sauce ensures that it stays moist and tender, and this dish can be on the table pretty quickly. Garnish with avocado, tomato, and plenty of cilantro. Serve with rice and enjoy!
Preheat oven to 400˚F/180C fan/gas mark 6. Grease a 9×13 casserole dish.
Cut chicken breasts in half lengthwise, and season both sides with salt and pepper.
Heat a large skillet over medium heat and add 2 tbsp oil. Once oil is hot, add chicken in a single layer, and cook about 3-4 minutes per side, or until golden and just cooked through.
The internal temperature should be 165˚F. Cook chicken in batches to avoid overcrowding the pan. Add more oil if necessary.
Arrange sautéed chicken in the prepared casserole dish. Lay them down so they are flat and not overlapping too much.
In a medium bowl, mix together 2 cups Mexican cheese (or cheese of your choice), 1 cup sour cream, and 2 cans of green chilis – don’t drain the juice, just add everything in the cans.
Mix well and pour over chicken, making sure it’s all covered.
Sprinkle the top with 1 cup remaining cheese and bake uncovered for 15 minutes, or until cheese is melted and sauce is bubbling.
Top with the avocado, tomato, and cilantro, and serve.