Cheesy Mexican Casserole

Ahhhh casseroles. You either love ’em or you hate ’em. I totally love casseroles. I remember when my husband and I first got married and he told me, “Could you not put everything together all the time?” haha The good ‘ol days… We eventually figured out a good middle ground and I may have converted him to be a lover of casseroles. 🙂

Anyways, this casserole in particular is one of my favorites. My mom would make it often when I was a kid and I even remember getting in the fridge late in the evenings and eating more of it because I liked it so much. The only tweak I’ve made is that the original called for cream of mushroom and I never have it on hand so I just make my own cream soup.

This recipe is also great because you can choose either chicken or ground beef. Both are tasty, but I used chicken today. I’m using some of my Oven Roasted Whole Chicken that I shredded up and had in the freezer so this recipe went together crazy fast.

Cheesy Mexican Casserole

Ingredients

2 T butter

3 T flour

3/4 cup milk

½ cup chicken stock

salt and pepper to taste

1 1/4 cup salsa

3-4 cups shredded chicken (can replace with 1 lb of browned ground beef)

2 cups grated cheese (I’ve used cheddar and monterey jack)

12 corn tortillas cut or torn in pieces

Directions

Preheat oven to 375 degrees.

In a small saucepan over medium heat melt butter.

Add flour and stir for 1 minute.

Add milk and chicken stock. Stir until thick and bubbly then remove from heat.

Add salsa and meat then season with salt and pepper.

Put a small amount of sauce (~1/3 cup) in the bottom of a 9×13 baking dish and spread it around to make a thin layer over the whole bottom of the pan. Spread half of the corn tortillas in an even layer. Pour half of the sauce mixture over the tortillas and spread into an even layer then top with half of the cheese. Repeat the layers. Cover with foil and bake for 30 minutes.