Coronado Casserole
Submitted by megg
This Tex-Mex chicken and rice casserole layers creamy sour cream rice with a cumin-spiced tomato chile sauce, melted cheddar, and crunchy corn chip topping. Easy weeknight dinner for 6.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
45 minNamed for the famed Spanish explorer who blazed trails through the American Southwest, this casserole brings that same bold spirit to your dinner table.
Cooked chicken and fluffy rice get stirred with sour cream, then blanketed in a smoky tomato sauce spiked with green chiles, cumin, and oregano.
Two full cups of melted cheddar and a crown of crushed corn chips give you that irresistible crispy-gooey contrast in every single bite.
The whole thing comes together in about 45 minutes, making it a solid pick for busy weeknights when you still want something that feels like a real home-cooked meal.
Kitchen Tips
- Use rotisserie chicken to shave off even more prep time
- Swap the cheddar for pepper jack if you want extra heat
- Let it rest 5 minutes after baking so the layers set and slicing is clean
- Day-old rice works best here since it absorbs the sauce without getting mushy
Ingredients
Directions
Preheat oven to 350℉ (180℃) degree.
Add ¾ cup onion, chiles, cumin, oregano, tomato sauce and broth in 2-quart saucepan.
Cook over low heat about 10 minutes, stirring often, stir in chickens.
Mix rice and sour cream well, spoon into shallow 2½ quart casserole.
Sprinkle with 1 cup cheese, pour sauce over all.
Top with remaining 1 cup cheese and remaining ¼ cup onion.
sprinkle with corn chips.
Bake for 25 minutes until it’s cooked through.
Cool for a few minutes and serve warm.
Comments
The Corn Chips were omitted in the directions.
Thanks for your comment, just updated the recipe, now it is clearer to read and follow! Enjoy!