Mexican Casserole

Got leftover turkey or chicken? This layered Mexican casserole turns it into something completely different. Chopped meat gets stirred into a creamy base of chicken gravy and sour cream with diced green chiles, sliced olives, and green onions, then layered between crushed corn chips and shredded cheddar.

The corn chip layers are doing more than adding crunch. They soak up the gravy mixture as it bakes and create a soft, almost tamale-like texture in the middle layers, while the chips you save for the top stay crispy. That contrast between the creamy, cheesy interior and the salty crunch on top is what makes this casserole disappear fast.

The sour cream and gravy combo is key here. It keeps everything moist during baking and gives the casserole a tangy richness that straight gravy can’t match. The green chiles add mild heat without overwhelming the other flavors.

Kitchen Tips

• Use Fritos or any sturdy corn chip that won’t disintegrate. Thin tortilla chips break down too much
• Don’t crush the chips too fine. You want small pieces, not dust
• Bake until bubbly around the edges, then let it rest 5 minutes before serving so it holds together when scooped
• Works in the microwave for a faster weeknight version, but you lose the crispy top

Variations

• Use Monterey Jack cheese instead of cheddar for a milder, creamier melt
• Add a layer of canned black beans between the turkey mixture and chips for more protein
• Top with diced fresh tomatoes, shredded lettuce, and a drizzle of hot sauce after baking for a taco salad effect