The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Creamy Chicken Mexican Casserole

April 3rd, 2014 · No Comments · Posted in Recipes


Here’s how different spouses approach dinner. I would have just thrown the chicken breast into a frying pan. My wife, the catering chef, turned the same chicken breast and some corn tortillas into this beautiful casserole.

She adapted a recipe from something she found on a food blog. It starts with chicken we pulled from the chest freezer. For the filling, she cooked the chicken and shredded it, then mixed it with sautéed onion and green chili pepper plus cream. She toasted corn tortillas in a bit of oil on our Mexican grill, or comal, then stuffed them with the chicken filling, rolling them into cigar shapes.

For the sauce, she made a roux with butter and flour and added chicken stock, sour cream and smokey paprika. After arranging the stuffed tortillas to just fit inside an oven-proof casserole, cover them with sauce. Cover the casserole with aluminum foil and place in a 350-oven to bake until the tortillas are cooked through and the sauce is bubbling, about an hour. You may want to remove the foil and turn on the broiler at this point for a minute or two just to brown the top of the dish a little.

As you can see in the photo, she used our narrowest spatula to remove individual tortillas from the casserole. Serve on a warm plate garnished with queso fresco and chopped cilantro leaves. Some re-fried beans and a green salad on the side would be a nice touch.

Bon appetit!


Leave a Comment

Please note: Your comment may have to wait for approval to be published to ensure that we don't accidentally publish "spam". We thank you for understanding.


There are no comments yet...Kick things off by filling out the form below.