Mim's Mexican Chicken

This is the kind of casserole you find scribbled on an index card in your grandmother’s recipe box. Layers of torn corn tortillas, chunky cooked chicken, and a mountain of cheddar get doused in a creamy sauce made from cream of chicken soup, cream of cheddar soup, Rotel tomatoes, and milk.

It bakes until bubbly and golden on top, with the tortilla strips softening into something almost like a rustic enchilada filling. The Rotel gives it just enough kick to keep things interesting without setting anyone’s mouth on fire.

The real beauty here is how freezer-friendly it is. Assemble the whole thing, flash freeze, bag it, and you’ve got a future weeknight dinner waiting. Just thaw before baking. This is the sort of recipe that gets requested at potlucks and church suppers, and for good reason.

Chef Tips

• Use leftover rotisserie chicken to skip the cooking step entirely.
• Tear the tortillas by hand rather than cutting. Rough edges grab more sauce and cheese.
• Reserve that half cup of cheese for the top so it melts into a golden crust.
• Let the casserole rest five minutes after baking so it sets up and slices cleanly.

Variations

• Swap cheddar for pepper jack to add more heat.
• Stir black beans into the layers for extra protein and fiber.
• Use flour tortillas instead of corn for a softer, milder texture.