How to Make Mexican Chicken Casserole
Step #1: Heat a large skillet over medium heat. Add chile pieces and toast for a few minutes until fragrant. Set aside in a bowl of hot water for 15 minutes. Step #2: Puree with garlic, broth, and ½ cup soaking liquid in a blender. Add in the whole tomatoes and continue to puree. Run through a fine sieve and return to the pan. Stir in cumin, coriander, sugar, and salt. Simmer over medium-low for 10 minutes. Step #3: Preheat oven to 350°F (175°C). Layer a 9×13 baking dish with half a bag of corn tortilla chips, using your hands to press the chips down and break them into pieces. Add half of the shredded chicken, then half of the sauce. Layer the remaining chips, chicken, and sauce, then top with shredded cheese. Step #4: Bake, covered with well-greased foil, for 25 minutes. Remove foil, bake another 5 minutes until cheese is bubbly. Step #5: Let sit for 15 minutes to cool and set, then garnish with cilantro, cherry tomatoes, green onions, Cotija cheese, and jalapeno (if using). Serve warm. To reheat, thaw in the refrigerator if frozen, then bake at 350°F (175°C) for about 20 minutes, or until heated through. For single servings, microwave on high for 2-3 minutes.
