All About Tex-mex Chicken Casserole
What Is It?
This casserole is a blend of tex-mex flavors including onion, tomatoes, peppers and cheese. In addition, this version specifically features chicken thighs for protein.
It also utilizes taco seasoning to easily enhance the meal’s overall flavor.
Why I Made It
I made this because I had some salsa and chicken to use up. Since I’m a fan of this flavor profile, the other additions were no-brainers.
Why You Should Make It
This casserole features big, hearty flavors and is very easy to make.
It’s also a one-pan meal, and is fairly cheap to make.
What You Need to Make It
You’ll need produce like peppers and onions, protein like chicken, and some salsa.
You’ll also need either pre-made taco seasoning, or some other mix of seasoning.
Oh, and a lot of cheese. Definitely can’t skip that.
Conclusion and Recipe
Below I’ve listed every ingredient, ingredient amount, and step you’ll need to make this tex-mex chicken casserole.
If you like this recipe, check out my recipe for chicken-fried chicken.
Ingredients
1 lb boneless skinless chicken thighs, 454 grams
Vegetable oil, as needed*
2 cups shredded cheese, 227 grams
3/4 cup of salsa, 190 grams
1/2 cup diced yellow onion, 80 grams
1 bell pepper, diced
2 Tbsps taco seasoning ( 1 ounce, 54 grams)
3/4 tsp kosher salt, 4.5 grams
Preparation
If desired, salt your chicken ahead of time for better flavor – up to 24 hours in advance.
If you do, remember to dry the chicken with paper towels before cooking.
Heat an oven-safe skillet over medium-high heat. Cover the chicken with oil, then cook until well-browned on both sides and remove.
Turn the heat to medium and add the onion, pepper, salt** and half the taco seasoning.
Cook until softened, about 5 minutes.
Add the chicken***, salsa, half the cheese and the remaining taco seasoning.
Stir to combine, them top with the remaining cheese.
Bake at 425 until the cheese is melted and browned on top.
Notes
* You’ll want a bit of oil for the chicken, and you’ll probably need more when adding the onions and peppers.
I’d say 2-3 tsps (10-15 grams) should be enough.
** This is only relevant if you didn’t salt your chicken.
If you didn’t salt it, just add the salt here.
*** You’ll want to cut your chicken before adding it here. I usually dice it, but shredding it would also work.
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