top of page

Mexican Chicken & Rice Casserole



Ingredients:


  • 1 rotisserie chicken 

  • 12 corn tortillas

  • Mexican cooked rice

  • Creamy chile sauce

  • 3-4 cups of cheese


Mexican rices:

  • Oil

  • 2 cups of basmati rice

  • 4 cups of water

  • 1 small can tomato sauce

  • 1 tsp ground cumin

  • 1 bayleaf

  • 2 tbsp tomato chicken bouillon 


Creamy chili sauce:

  • 8 guajillo chiles

  • 15oz Mexican cream (1 1/2 containers if you want a lot of sauce)

  • 1 tsp ground cumin

  • 1 tsp garlic powder

  • 1 tsp Mexican oregano

  • 1 tbsp tomato chicken bouillon 

  • 1/4 cup water

  • For spice use 3 chiles de arbol

  • Toppings- chopped lettuce, sour cream, and salsa


Instructions:

  1. Wash 2 cups of Basmati rice until the water runs clear. 

  2. Heat a little oil in a pan over medium-high heat. Add the rice and toast until it turns a light golden brown and has a nutty aroma. Add 1 bay leaf and 1 teaspoon of ground cumin. Toast for another 10-15 seconds. Add 3.5 cups of water (or 4 cups if in a dry area), 1 can of tomato sauce, and 2 tablespoons of tomato chicken bouillon. Mix well. Cook the rice on low heat as per the package instructions. 

  3. Remove the stems and seeds from 8 guajillo chiles. Soak them in hot water for 10-15 minutes until soft. Add the softened chiles to a blender along with 15 ounces of Mexican crema, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon Mexican oregano, and 1 tablespoon tomato chicken bouillon. Rinse out the crema container with 1/4 cup of warm water, shake, and pour it into the blender. Blend until smooth. 

  4. Shred the rotisserie chicken. If using boiled chicken breasts, shred them as well. Toast the tortillas lightly to prevent them from cracking. Preheat your oven to 380°F (190°C).

  5. Spread a layer of the creamy chili sauce at the bottom of a baking dish. Place a layer of toasted tortillas on top of the sauce. Add a layer of the cooked rice, smoothing it out evenly. Add a layer of shredded chicken. Add a layer of Chihuahua cheese (mozzarella or Mexican cheese blend). Repeat the layers, ending with a final layer of cheese on top. 

  6. Bake in the preheated oven for 30-35 minutes. If the cheese starts to crisp up too much, cover with foil or parchment paper. Allow to cool slightly before serving. 

  7. Serve with optional toppings like lettuce, sour cream, and salsa.

Feel free to customize the recipe to your liking and preferences. Enjoy this delicious chicken and rice casserole!






Comments


  • Instagram

DID YOU MAKE THIS RECIPE?

Tag @viewsontheroad on Instagram and hashtag it #viewsontheroad

bottom of page