These easy Mexican tortilla casseroles are a practical way to turn shredded chicken into a comforting dinner. You’ll find simple ideas with familiar ingredients, plenty of flavor, and options that work for busy weeknights. Pick a recipe to make tonight or save a few for your meal plan.
Helpful Tips Before You Start
A few simple steps can help your shredded chicken tortilla casserole bake evenly and keep its texture just right.
Choose the Right Tortillas
Corn tortillas bring a classic flavor, while flour tortillas make softer layers. Cut or tear them into pieces that fit your baking dish.
Use Moist, Well-Seasoned Chicken
Seasoned rotisserie chicken is a convenient option. If your shredded chicken seems dry, toss it with a little salsa or enchilada sauce before layering.
Drain Wet Ingredients
Drain canned beans, corn, and diced tomatoes well. Too much liquid can make the casserole soggy.
Let It Rest Before Slicing
Rest the casserole for about 10 minutes after baking. This gives the layers time to set, making it easier to serve.
Salsa Verde Chicken Tortilla Casserole with Black Beans and Corn
This casserole layers tender shredded chicken with salsa verde, black beans, corn, tortillas, and melted cheese. It has a bright, tangy flavor with soft layers and crisp edges.
It’s a handy weeknight dinner when you have cooked chicken ready to use. Assemble the layers in one baking dish, then serve the casserole warm for an easy, filling meal.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, drained if canned or thawed if frozen
- 8 small corn tortillas
- 1 ½ cups shredded Monterey Jack cheese
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a mixing bowl, combine the shredded chicken, salsa verde, black beans, corn, cumin, and salt. Stir until the chicken and vegetables are evenly coated.
- Cut the tortillas in half. Arrange half of them in the bottom of the baking dish, overlapping slightly to cover the base.
- Spoon half of the chicken mixture over the tortillas, then sprinkle on half of the shredded cheese. Repeat with the remaining tortillas, chicken mixture, and cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling around the edges.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top and serve.
Extra Tips
For a firmer casserole that slices neatly, let it rest before serving. If your salsa verde is especially mild, taste the chicken mixture before layering and adjust the salt to suit it.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Aluminum Foil
Creamy Chicken Enchilada Tortilla Casserole with Poblano Peppers
This casserole layers shredded chicken and tortillas with a creamy poblano enchilada sauce, then bakes under a blanket of melted cheese. Roasted poblano peppers bring gentle heat and a smoky flavor without overpowering the creamy filling.
It makes a cozy weeknight dinner and is easy to portion for the table. The tortillas soften as they bake, creating tender layers with lightly browned cheese on top.
Serves 4 people.
Ingredients
- 2 poblano peppers
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup green enchilada sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cups cooked shredded chicken
- 8 small corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 425°F. Place the poblano peppers on a baking sheet and roast for 18 to 22 minutes, turning once, until the skins are blistered. Transfer them to a bowl, cover, and let them steam for 10 minutes.
- Peel the poblano skins, remove the stems and seeds, and dice the peppers. Reduce the oven temperature to 375°F.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Add the diced poblanos, sour cream, green enchilada sauce, cumin, and salt to the skillet. Stir until combined and warmed through, then fold in the shredded chicken.
- Spread a thin layer of the chicken mixture in an 8-inch square baking dish. Arrange 4 tortillas over it, tearing them as needed to cover the surface. Add half of the remaining chicken mixture and sprinkle with 1/2 cup cheese.
- Layer the remaining tortillas and chicken mixture on top. Finish with the remaining 1 cup of cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then sprinkle with cilantro before serving.
Extra Tips
For a milder casserole, remove all the seeds and membranes from the poblanos before dicing. Letting the casserole rest briefly after baking helps the creamy layers hold together when served.Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Bowl, Skillet, 8-inch Square Baking Dish
Chicken Tinga Tortilla Casserole with Chipotle Tomato Sauce
This casserole layers shredded chicken with corn tortillas and a smoky chipotle tomato sauce inspired by chicken tinga. The sauce coats the chicken while the cheese melts into the layers, giving each serving a tender center and lightly crisp edges.
It’s a practical choice for a weeknight dinner or a casual family meal. Assemble the layers in one baking dish, then serve the casserole warm with fresh cilantro and lime.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 can (14.5 ounces) crushed tomatoes
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon adobo sauce
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1½ cups shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a skillet over medium heat. Add the sliced onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
- Stir in the crushed tomatoes, minced chipotle pepper, adobo sauce, cumin, oregano, and salt. Simmer for 8 to 10 minutes, stirring now and then, until the sauce thickens slightly.
- Add the shredded chicken to the skillet and stir until it is evenly coated in the sauce. Remove the skillet from the heat.
- Arrange 4 corn tortillas in the baking dish, overlapping them as needed to cover the bottom. Spread half of the chicken mixture over the tortillas, then sprinkle with half of the cheese.
- Add the remaining 4 tortillas, followed by the rest of the chicken mixture and cheese. Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes. Sprinkle with chopped cilantro and serve with lime wedges.
Extra Tips
For a milder casserole, use half of the chipotle pepper and omit the extra adobo sauce. If the tortillas feel firm, warm them briefly so they bend easily when layering. The lime wedges brighten the smoky sauce, so serve them alongside the casserole.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Knife, Cutting Board
Chicken Fajita Tortilla Casserole with Peppers and Onions
This casserole brings the familiar flavors of chicken fajitas into an easy, layered dinner. Shredded chicken, sweet peppers, and onions are seasoned with fajita spices and tucked between tortillas with salsa and melted cheese.
It works well for a weeknight meal or a casual family dinner. The tortillas soften as they bake, while the peppers and onions add a tender, savory bite.
Serves 4 people.
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 tablespoon fajita seasoning
- 2 cups cooked shredded chicken
- 1 cup red salsa
- 6 small flour tortillas
- 1½ cups shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers. Cook for 6 to 8 minutes, stirring occasionally, until softened.
- Sprinkle the fajita seasoning over the vegetables and stir to coat. Add the shredded chicken and ½ cup of the salsa. Stir until combined and heated through, then remove the skillet from the heat.
- Spread ¼ cup of the remaining salsa over the bottom of the baking dish. Arrange two tortillas over the salsa, overlapping them as needed. Add half of the chicken and pepper mixture, then sprinkle with ½ cup of cheese.
- Repeat with two more tortillas, the remaining chicken mixture, and another ½ cup of cheese. Top with the last two tortillas, spread the remaining salsa over them, and finish with the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then sprinkle with cilantro and serve.
Extra Tips
Slice the peppers and onion evenly so they soften at the same rate. For neater portions, let the casserole rest before cutting. Store leftovers covered in the refrigerator and reheat them in the oven until warmed through.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Foil
Green Chile Chicken Tortilla Casserole with Pinto Beans
This casserole layers shredded chicken, pinto beans, and corn tortillas with a creamy green chile sauce. Monterey Jack melts over the top, while the green chiles add mild heat and a bright, tangy flavor.
It’s a filling, easy-to-serve dinner for a weeknight or casual gathering. The tortillas soften as they bake, giving each scoop a tender, layered texture without losing the hearty bite of the beans.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 1 cup sour cream
- 1 cup salsa verde
- 1 teaspoon ground cumin
- 8 small corn tortillas, cut into quarters
- 1 ½ cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. In a mixing bowl, stir together the sour cream, salsa verde, diced green chiles, and ground cumin until combined.
- Add the shredded chicken and pinto beans to the bowl. Fold gently until they are evenly coated with the sauce.
- Spread a thin layer of the chicken mixture in a baking dish. Arrange half of the tortilla pieces over it, then spoon over half of the remaining chicken mixture and sprinkle with half of the Monterey Jack.
- Repeat with the remaining tortilla pieces and chicken mixture. Finish with the rest of the Monterey Jack, spreading it evenly across the top.
- Bake uncovered until the cheese is melted and bubbling and the casserole is hot throughout, about 25 to 30 minutes. Let it rest for 5 minutes so the layers settle.
- Sprinkle with chopped cilantro and serve with lime wedges.
Extra Tips
For a milder casserole, choose mild diced green chiles and salsa verde. If the tortillas seem dry while layering, make sure each layer is covered with some of the saucy chicken mixture so they soften evenly as the casserole bakes.Course: Main Course Cuisine: Mexican Equipment: Mixing Bowl, Baking Dish, Oven
Chicken Mole Tortilla Casserole with Sesame and Pumpkin Seeds
This casserole layers shredded chicken and corn tortillas with a rich, gently spiced mole sauce. Sesame seeds and pumpkin seeds add the nutty crunch that makes this version distinct.
It’s a cozy choice for a family dinner or a casual gathering, and the layers are easy to assemble ahead. Let it rest briefly after baking so it slices neatly and the sauce settles into the tortillas.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 tablespoon vegetable oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 2 tablespoons sesame seeds, divided
- 2 tablespoons pumpkin seeds, divided
- 1 cup tomato sauce
- 1 cup low-sodium chicken broth
- 1 tablespoon smooth peanut butter
- ½ teaspoon salt
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish. Cut the tortillas in half so they’re easy to arrange in layers.
- Warm the vegetable oil in a saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic, cocoa powder, cumin, cinnamon, and 1 tablespoon of the sesame seeds. Stir for about 30 seconds.
- Stir in the tomato sauce, chicken broth, peanut butter, and salt. Bring the sauce to a gentle simmer, stirring until the peanut butter is incorporated. Simmer for 5 minutes, then stir in the shredded chicken.
- Spread a thin layer of the chicken mole mixture in the baking dish. Add a layer of tortilla pieces, followed by more chicken mole. Repeat the layers, finishing with chicken mole on top.
- Sprinkle the Monterey Jack cheese over the casserole. Scatter the remaining sesame seeds and pumpkin seeds across the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese has melted. Let it rest for 10 minutes before serving.
Extra Tips
For a deeper toasted flavor, lightly toast the pumpkin seeds in a dry skillet before adding them to the casserole. If assembling ahead, keep it covered in the refrigerator and bake until hot throughout, adding a few extra minutes as needed.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Saucepan, Skillet
Mexican Street Corn Chicken Tortilla Casserole
This casserole brings the creamy, tangy flavors of Mexican street corn together with shredded chicken and soft tortilla layers. Corn, lime, cotija, and a little chili powder give each serving a bright, savory finish.
It’s a handy choice for a weeknight dinner or a casual get-together. The top bakes up golden while the inside stays creamy and filling.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 2 cups corn kernels, thawed if frozen
- 1 tablespoon olive oil
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 lime, zested and juiced
- 1/2 cup crumbled cotija cheese, divided
- 1/4 cup chopped fresh cilantro, divided
- 6 corn tortillas, cut into quarters
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat the oven to 375°F. Lightly coat a 2-quart baking dish with olive oil.
- In a mixing bowl, stir together the mayonnaise, sour cream, chili powder, cumin, lime zest, and lime juice. Fold in the corn, shredded chicken, half of the cotija, and half of the cilantro.
- Arrange half of the tortilla pieces in the baking dish. Spoon half of the chicken and corn mixture over them, then sprinkle with half of the Monterey Jack.
- Add the remaining tortilla pieces, followed by the rest of the chicken and corn mixture. Finish with the remaining Monterey Jack and cotija.
- Bake uncovered for 20 to 25 minutes, until the casserole is hot and the cheese is melted with lightly golden edges. Let it rest for 5 minutes, then scatter the remaining cilantro over the top before serving.
Extra Tips
For a creamier center, keep the tortilla pieces tucked under the chicken and corn mixture rather than leaving them exposed. If using frozen corn, thaw and drain it first so excess moisture doesn’t soften the casserole too much. Serve with lime wedges if you like an extra citrusy finish.Course: Main Course Cuisine: Mexican Equipment: 2-quart Baking Dish, Mixing Bowl, Measuring Cups and Spoons
Chicken Chilaquiles Casserole with Fried Eggs
This casserole brings the saucy, crisp-edged flavor of chicken chilaquiles to an easy oven-baked dish. Shredded chicken and tortilla chips soak up red enchilada sauce, while melted cheese adds a savory finish.
It works well for a relaxed weekend brunch or a simple dinner. Fried eggs go on top just before serving, adding rich yolks that mingle with the sauce.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil, divided
- 1 small yellow onion, finely chopped
- 2 cups cooked shredded chicken
- 2 cups red enchilada sauce
- 6 cups sturdy tortilla chips, lightly crushed
- 1 cup shredded Monterey Jack cheese
- 4 large eggs
- ¼ cup chopped fresh cilantro
- 1 avocado, sliced
- ½ cup sour cream
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with a little of the olive oil.
- Heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir the shredded chicken and enchilada sauce into the skillet. Heat until the chicken is warmed through, then remove the skillet from the heat.
- Spread half of the lightly crushed tortilla chips in the prepared baking dish. Spoon half of the chicken mixture over them, then sprinkle with half of the Monterey Jack. Repeat with the remaining chips, chicken mixture, and cheese.
- Bake for 15 to 20 minutes, until the cheese is melted and the sauce is bubbling around the edges.
- While the casserole bakes, fry the eggs in a nonstick skillet until the whites are set and the yolks are cooked to your liking.
- Top the hot casserole with the fried eggs, chopped cilantro, and sliced avocado. Serve with sour cream and lime wedges.
Extra Tips
Use sturdy tortilla chips so they hold some texture beneath the sauce. For the best contrast, fry the eggs while the casserole finishes baking and add them just before serving. Set out the sour cream and lime wedges so everyone can adjust the richness and tang on their plate.
Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish, Nonstick SkilletAncho Chicken Tortilla Casserole with Sweet Potato and Black Beans
This casserole layers tender shredded chicken with sweet potato, black beans, tortillas, and a smoky ancho-spiced tomato sauce. Monterey Jack melts over the top, while the sweet potato brings a gentle sweetness to balance the earthy chile.
It’s a hearty choice for a weeknight dinner or a relaxed weekend meal. Assemble the layers in one baking dish, then serve warm portions straight from the oven.
Serves 4 people.
Ingredients
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon ground ancho chile powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 cup tomato sauce
- ½ cup low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 6 small corn tortillas, cut into quarters
- 1½ cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Place the sweet potato cubes on a baking sheet, toss them with the olive oil, ancho chile powder, cumin, and salt, and spread them into an even layer.
- Roast the sweet potato for 20 to 25 minutes, stirring once, until tender and lightly browned.
- While the sweet potato roasts, stir together the tomato sauce and chicken broth in a bowl. Spread a thin layer of the sauce mixture over the bottom of a 9-by-9-inch baking dish.
- Arrange half of the tortilla pieces over the sauce. Add half of the shredded chicken, black beans, roasted sweet potato, and Monterey Jack. Spoon over half of the remaining sauce.
- Repeat the layers with the remaining tortillas, chicken, beans, sweet potato, cheese, and sauce. Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then sprinkle with the chopped cilantro before serving.
Extra Tips
Cut the sweet potato into evenly sized cubes so they roast at the same rate, and let the casserole rest before serving so the layers hold together more easily. For a milder chile flavor, use ½ teaspoon ancho chile powder instead of 1 teaspoon.Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, 9-by-9-inch Baking Dish, Mixing Bowl
Chicken Tortilla Casserole with Roasted Tomatillos and Queso Fresco
Roasted tomatillos make a bright, tangy sauce that pairs well with tender shredded chicken and creamy queso fresco. Layering the sauce with tortillas gives the casserole a hearty texture without making it complicated.
This is a handy dinner for a weeknight or a casual family meal. A little jalapeño adds gentle heat, while cilantro and lime keep each serving fresh and lively.
Serves 4 people.
Ingredients
- 1 pound tomatillos, husked and rinsed
- 1 jalapeño, stem removed
- 1 small yellow onion, peeled and quartered
- 2 garlic cloves, unpeeled
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro, divided
- 1 tablespoon fresh lime juice
- 2 cups cooked shredded chicken
- 8 corn tortillas, cut into quarters
- 1 cup crumbled queso fresco, divided
Instructions
- Heat the oven to 425°F. Arrange the tomatillos, jalapeño, onion, and unpeeled garlic cloves on a rimmed baking sheet. Drizzle with the olive oil and turn the vegetables to coat. Roast for 20 to 25 minutes, until the tomatillos are soft and lightly browned.
- Let the roasted vegetables cool slightly. Peel the garlic, then transfer it to a blender with the tomatillos, jalapeño, onion, cumin, salt, half of the cilantro, and lime juice. Blend until smooth.
- Reduce the oven temperature to 375°F. Spread a thin layer of tomatillo sauce in the bottom of a baking dish. Add a layer of tortilla pieces, followed by half of the shredded chicken, a little sauce, and about one-third of the queso fresco.
- Repeat the layers with the remaining tortillas and chicken, adding sauce and another third of the queso fresco. Pour the remaining sauce evenly over the top, then finish with the remaining queso fresco.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10 to 15 minutes more, until the casserole is hot and bubbling at the edges.
- Rest the casserole for 5 minutes. Sprinkle with the remaining cilantro before serving.
Extra Tips
For a milder casserole, remove the jalapeño seeds before roasting. If the tomatillos release a lot of liquid, blend the sauce until smooth and use it in an even layer rather than pouring it all in one spot, so the tortillas soften without becoming overly wet.Course: Main Course Cuisine: Mexican Equipment: Rimmed Baking Sheet, Blender, Baking Dish, Aluminum Foil
Smoky BBQ Chicken Tortilla Casserole with Charred Corn and Jalapeños
This casserole brings together smoky barbecue sauce, tender shredded chicken, charred corn, and jalapeños in layers of soft tortillas and melted cheese. The corn adds a little sweetness, while the jalapeños give each serving a gentle kick.
It’s a hearty choice for an easy weeknight dinner or a casual family meal. Letting the casserole rest briefly after baking helps the layers settle, so it’s easier to serve.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup barbecue sauce
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 cup corn kernels, fresh or thawed if frozen
- 1 jalapeño, thinly sliced
- 8 small corn tortillas
- 1½ cups shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- ½ cup sour cream, for serving
Instructions
- Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a bowl, combine the shredded chicken, barbecue sauce, and smoked paprika. Stir until the chicken is evenly coated.
- Heat the olive oil in a skillet over medium-high heat. Add the corn and cook for 4 to 6 minutes, stirring occasionally, until some kernels are browned and charred. Remove the skillet from the heat.
- Spread a small amount of the BBQ chicken mixture across the bottom of the baking dish. Add a layer of tortillas, tearing them as needed to cover the dish. Top with half of the remaining chicken mixture, half of the charred corn, half of the sliced jalapeño, and a third of the cheese.
- Add another layer of tortillas, then the remaining chicken, corn, and jalapeño. Finish with the remaining tortillas and cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling around the edges.
- Let the casserole rest for 5 minutes. Sprinkle with cilantro and serve with sour cream.
Extra Tips
For milder heat, remove the jalapeño seeds before slicing. If your barbecue sauce is especially sweet, the charred corn helps balance it, so be sure to brown the kernels well. Let leftovers cool before refrigerating, then reheat covered in the oven so the top stays from drying out.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Skillet, Mixing Bowl
