Mexican Chicken is a dinner my Grandma, Grammy, always used to make. It’s a casserole that is melty and delicious and has just the right amount of kick.
Funny story about the name. My best friend Jessica’s family hails from Mexico, and she was so confused when I told her we were going to eat Mexican Chicken for the first time.
“Yes, but what kind of Mexican Chicken? she asked.
“I don’t know! You eat it and tell me.”
Her verdict: good but definitely not Mexican. So I’ll subtitle this recipe name with an asterisk.
*Uses Mexican flavor profiles but can be found no where in Mexico.
So there you go.
Grammy’s Mexican Chicken
tortilla chips, crushed
1-2 cups of cooked shredded chicken (we use 1/2 of a cooked rotisserie chicken to make it easy)
2 cups chicken broth
1 cup heavy cream
1 can original Rotel
1 tsp chili powder
1/2 tsp garlic salt
1 cup colby jack cheese, shredded
black olives, sliced (optional)
*You can sub the chicken broth and cream for two cans of cream of chicken soup and 1 cup of chicken broth if you want to skip the reducing step.
Preheat the oven to 375 degrees. In a 9×11 pan, spread crushed tortilla chips to cover the bottom.
Bring the chicken broth to a boil in a medium sauce pan, then reduce to a simmer. Reduce the broth by about half to concentrate the flavor.
Add heavy cream, Rotel, cooked chicken, chili powder, and garlic salt to the broth.
Pour broth mixture over the crushed tortilla chips and add another layer of crushed tortilla chips on the top. Cover the chips with cheese and olives (optional).
Bake at 375 for 20 minutes, or until cheese is browned an bubbly. Broil for a few minutes at the end if desired.
So easy a college bachelor could make it! Well, the version with the canned stuff, anyway.
If you give this a try we’d love to hear what you think!
See all Nerd Nest recipes here.