Chicken Ole 2

This Mexican chicken casserole is built to assemble ahead and cook when you’re ready. Torn corn tortillas, cubed cooked chicken, two cheeses, and a creamy sauce of condensed soup blended with sour cream and milk get layered in a casserole, refrigerated overnight, then microwaved until bubbly in under 15 minutes.

The overnight rest isn’t just about convenience. The corn tortillas absorb the creamy sauce as they sit, softening into tender layers that hold together when you scoop a portion. Freshly assembled, the tortilla pieces are still stiff and the flavors stay separate. After a night in the fridge, everything melds.

Using both cheddar and Monterey Jack gives you two different melting textures. The Jack goes gooey and stretchy while the cheddar adds sharpness and a firmer bite. Together they create a more interesting cheese pull than either one alone.

Kitchen Tips

• Use leftover roasted or poached chicken. This casserole is designed for already-cooked meat, so it’s a great way to use up a rotisserie chicken.
• Tear the tortillas into bite-sized pieces, not too small. They break down further during the overnight soak and the microwave.
• Let it stand for 5 minutes after microwaving as directed. The casserole continues to set and the bubbling sauce thickens as it rests.
• The paprika sprinkled on after cooking adds color to the pale casserole top. It’s a small touch that makes the dish look finished.

Variations

• Green chile version: Add a can of diced green chiles to the sauce for a mild Southwestern heat.
• Oven method: Bake at 350°F (175°C) for 30 to 35 minutes instead of microwaving for a slightly crispier top layer.