Layered Mexican Casserole
The ultimate comfort food, this Layered Mexican Casserole combines savory chicken and rich Hatch Green Chile Enchilada Sauce for a delightful flavor explosion. Melted cheese and layers of cauliflower rice make it a perfect easy weeknight dinner. You won’t want to miss out on this delicious recipe!
Equipment
- Baking Sheet
- Blender
- Grater
- Skillet
- Oven
- Cutting Board
- Frying Pan
- Mixing Bowl
- Wooden Spoon
- Saucepan
- Chef's Knife
Ingredients
- 3 cups frozen cauliflower rice
- 1 can Hatch Green Chile Enchilada Sauce 15 oz.
- 1 medium onion
- 1 medium green bell pepper
- 1 T olive oil
- 1 T ground cumin
- 1 can diced green chiles 4 oz.
- 1 T Green Tabasco Sauce optional
- 3/4 cup sour cream
- 2 cups diced cooked chicken
- 1/4 cup sliced green onion
- 2 cups grated Mexican Cheese Blend
Instructions
- Preheat your oven to 375 F/190C. This is the ideal temperature for baking the casserole to perfection.
- Spray a 9" x 12" x 3" casserole dish with non-stick spray. It's essential to use a dish of this size to hold all the delicious layers.
- Take the frozen cauliflower rice out of the freezer and let it sit at room temperature to start thawing.
- In a small saucepan, pour in the Hatch Green Chile Enchilada Sauce (or any sauce of your choice) and simmer it until it reduces to one cup.
- While that’s cooking, dice the onion and green bell pepper. Slice the green onions as well.
- Next, cut the cooked chicken into small dice. I often use rotisserie chicken from Costco to save time, and it works perfectly.
- Heat olive oil in a large frying pan. Once hot, add the diced onion and green pepper. Sauté until they start to brown, about five minutes.
- Add the ground cumin to the pan and cook for a few more minutes until fragrant.
- Now, add the thawed cauliflower rice to the pan, cooking over high heat until hot and any excess liquid has evaporated, around four minutes.
- Once the Hatch Green Chile Enchilada Sauce has reduced, transfer it to a large bowl. Add the diced chiles and taste, adjusting spice levels with the optional Green Tabasco Sauce if desired.
- Allow the mixture to cool slightly before stirring in the sour cream, diced chiles, and sliced green onions.
- Start layering! First, spread half of the cauliflower rice mixture in the bottom of the prepared casserole dish.
- Next, add half of the chicken and sour cream mixture by spoonfuls, spreading it evenly over the rice.
- Sprinkle half of the Mexican Cheese Blend over the top of the chicken mixture.
- Repeat the layering process: another half of the cauliflower rice mixture, followed by the remaining chicken mixture, and finish with the final layer of cheese.
- Place the casserole in your preheated oven and bake uncovered for 30 to 35 minutes, or until it's bubbling hot and the top is beautifully browned.
- Once done, let it sit for five to ten minutes before cutting into it. This will help the layers set and make serving easier.
- Enjoy your delicious Layered Mexican Casserole!
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or oven before serving.
- Freezing: This casserole freezes well. Just cover it tightly with foil before storing in the freezer for up to two months. Thaw overnight in the fridge before reheating.
- Serving Suggestions: Pair your casserole with a fresh salad or some tortilla chips for a complete meal.
- Spice Level: Adjust the spice level based on your preference. Add more green chiles or Tabasco Sauce for extra heat.
- Variations: Feel free to swap in different vegetables, like zucchini or spinach, for a unique twist!