Hot Cheesy Mexican Chicken

Hot cheesy Mexican chicken is the make-ahead casserole that lets you skip the heavy cream and cheese-blanket approach most southwestern bakes lean on. The sauce is yogurt and tomato purée instead of sour cream and enchilada sauce, which keeps the casserole lighter while delivering that same tangy, slightly spicy character.

The base seasoning trio of chili powder, ground coriander, and minced garlic is what gives this dish its proper Mexican-American flavor profile. Coriander especially is the often-overlooked spice in this style of cooking, it adds a citrusy, almost piney note that brightens the chili powder.

Crisping the tortillas in the oven before assembling is the move that prevents the dreaded soggy-bottom casserole. Five to seven minutes at 350F (175C) gets them shatter-crisp, and they hold up beautifully under the wet sauce as the casserole bakes.

The sapsago cheese garnish is unusual, it’s a sharp, herby Swiss cheese flavored with clover. If you can’t find it, parmesan or pecorino romano makes a fine substitute.

Pro Tips

• Use rotisserie chicken to save time, the meat is already seasoned and ready to layer.
• Toast the tortillas until they’re really crisp, soft tortillas turn the casserole to mush.
• For more heat, add a teaspoon of canned chipotle in adobo to the sauce.
• This casserole freezes beautifully before baking, wrap tightly and bake straight from the freezer with an extra 15 minutes added.

Variations

• Use corn tortillas instead of flour for a more traditional Mexican texture.
• Swap chicken for shredded cooked pork or beans for a vegetarian version.
• Top with shredded sharp cheddar or Monterey Jack for a more familiar melted cheese finish.