A casserole with diced, marinated chicken breast, rice, corn tortillas, green chile with pork and melted jack and cheddar cheese. Served with a flour tortilla, sour cream and choice of side.

In a large bowl, combine olive oil, lime juice, minced garlic, ground cumin, salt, and black pepper. Mix well.

Prepare the Marinade

Add diced chicken breast to the marinade, ensuring the chicken is well-coated. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat the Oven

In a large mixing bowl, combine the marinated chicken, cooked rice, canned green chile with pork, and half of the jack and cheddar cheese. Mix until well combined.

Prepare the Casserole

In a greased 9x13 inch baking dish, layer half of the corn tortilla strips on the bottom. Pour the chicken mixture over the tortillas and spread evenly. Top with the remaining tortilla strips and sprinkle the rest of the cheese on top.

Layer the Casserole

Cover the casserole with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden.

Bake the Casserole

Remove the casserole from the oven and let it cool for a few minutes. Serve with flour tortillas, sour cream, and your choice of side.

Prepare to Serve

chicken breast, diced

pollo en chiles

Recipe information

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