Wanted Dead or Alive! Killer Tex-Mex Casserole

There are some dishes that, once you taste them, imbed themselves in your culinary memory, like a beloved song you can’t get out of your head. For me, this Killer Tex-Mex Casserole is one of those. I first encountered it on a blustery evening in a small, unassuming taqueria tucked away in a dusty corner of West Texas. The aroma alone, a fragrant symphony of spices and simmering goodness, drew me in. Each forkful was a revelation – comforting, bold, and utterly addictive, a true taste of Tex-Mex soul food. It’s the kind of dish that, even years later, can transport me back to that moment, a delicious echo of warmth and genuine hospitality.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Yield: 1 casserole
• Dietary Type: Contains Dairy, Meat

Ingredients

This Tex-Mex marvel relies on a straightforward yet impactful list of ingredients, each playing a crucial role in building layers of flavor and delightful texture.

• 1 medium onion, diced
• 1 (8 ounce) can diced green chilies, undrained
• 1 (14 ounce) can green enchilada sauce
• 1 (10 3/4 ounce) can chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 bell pepper, diced (any color will do, but red or yellow adds a touch of sweetness)
• 4 diced chicken breasts OR 3/4 lb lean ground beef
• 1 (20 count) package corn tortillas (you’ll need at least 20)
• Velveeta cheese, enough to cover the top by ¼ inch (approximately 8-10 ounces, sliced or cubed)

Equipment Needed

You won’t need a professional arsenal for this recipe, just a few common kitchen staples:

• Large skillet
• Measuring spoons and cups
• Knife and cutting board
• 11-inch by 7-inch heatproof casserole dish
• Non-stick cooking spray
• Oven

Instructions

Crafting this Tex-Mex masterpiece is a straightforward affair, designed for maximum flavor with minimal fuss. Follow these steps closely, and you’ll be rewarded with a dish that’s both comforting and exciting.

1. Begin by preparing your protein. If using chicken breasts, dice them into bite-sized pieces. If opting for ground beef, have it ready to go.
2. In a large skillet, sauté the diced onion, diced bell pepper, and your chosen protein (chicken or ground beef) over medium heat until the onion is softened and translucent, and the chicken is cooked through or the beef is browned and drained of excess fat.
3. Add the diced green chilies (with their liquid), green enchilada sauce, chicken broth, chili powder, and cumin to the skillet. Stir everything together well.
4. Bring the mixture to a simmer and continue to cook for about 5-7 minutes, allowing the flavors to meld beautifully.
5. While the filling is simmering, cut the corn tortillas into approximately ½-inch by 2-inch portions. This will help them distribute evenly throughout the casserole and create wonderful pockets of texture.
6. Preheat your oven to 250°F (120°C). This lower temperature is key to achieving a perfectly tender casserole without drying it out.
7. Lightly spray an 11-inch by 7-inch heatproof casserole dish with non-stick cooking spray. This prevents any sticking and ensures easy serving.
8. Create the first layer of the casserole by arranging tortilla pieces to cover the bottom of the prepared dish.
9. Spoon half of the sautéed ingredients from the skillet evenly over the tortilla layer.
10. Add a second layer of tortilla pieces, ensuring they also cover the filling.
11. Pour the remaining sautéed ingredients over the second tortilla layer, spreading it out to the edges.
12. Finally, cover the entire casserole with Velveeta cheese. Aim for a layer that is about ¼ inch thick, ensuring every bite will be wonderfully cheesy.
13. Bake in the preheated oven at 250°F (120°C) for 30 minutes. The cheese should be melted and bubbly, and the casserole heated through.

Expert Tips & Tricks

To elevate this already fantastic casserole from merely delicious to truly memorable, consider these insider tips:

• Tortilla Preparation: For a slightly softer texture and better integration with the sauce, you can gently warm the corn tortillas for a few seconds on a dry skillet before cutting them. This makes them more pliable and less prone to tearing.
• Spice Level: If you prefer a spicier kick, feel free to add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling mixture. The green chilies provide a mild warmth, but you can easily amplify it.
• Protein Power: For an even richer flavor profile, consider browning the ground beef with a small amount of chopped garlic alongside the onion and bell pepper.
• Cheese Choice: While Velveeta offers that signature melt and smooth texture, if you’re feeling adventurous, you can mix it with a bit of shredded Monterey Jack or Cheddar cheese for added complexity. Just ensure the meltability remains a priority.
• Low and Slow: The 250°F baking temperature is intentional. It allows the casserole to heat through and the flavors to meld without the risk of the tortillas becoming tough or the cheese burning. Patience here is rewarded.

Serving & Storage Suggestions

This Killer Tex-Mex Casserole is a hearty and satisfying dish all on its own, but it also pairs beautifully with a variety of accompaniments.

Serve hot, straight from the oven. A dollop of sour cream or plain Greek yogurt, a sprinkle of fresh cilantro, or some sliced avocado can add a cool, creamy contrast to the rich, savory casserole. A side of Mexican rice or a simple green salad also makes for a complete and balanced meal.

Leftovers are a true gift! Once cooled, cover the casserole tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. To reheat, you can gently warm individual portions in the microwave or place the entire casserole dish (if oven-safe and covered with foil) in a 300°F (150°C) oven until heated through. Freezing is also an option; ensure it’s well-wrapped, and it should keep for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here is an approximate nutritional breakdown for this delicious casserole. Please note that these values can vary based on specific ingredient brands and exact portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	578.8 kcal	–
Calories from Fat	–	–
Total Fat	17.6 g	27%
Saturated Fat	4.6 g	22%
Cholesterol	92.8 mg	30%
Sodium	1700.1 mg	70%
Total Carbohydrate	66.8 g	22%
Dietary Fiber	9.3 g	37%
Sugars	10.9 g	43%
Protein	39.9 g	79%

Variations & Substitutions

While this recipe is a classic for a reason, feel free to put your own spin on it!

• Vegetarian Option: For a meat-free version, replace the chicken or beef with a can of drained and rinsed black beans or kidney beans, or a mix of your favorite sautéed vegetables like mushrooms, zucchini, and corn.
• Spicy Twist: If you crave more heat, swap out some of the green enchilada sauce for a red enchilada sauce or add a minced jalapeño pepper (seeds removed for less heat) to the initial sauté.
• Herbaceous Notes: Fresh cilantro can be finely chopped and stirred into the filling for an extra layer of bright, herbaceous flavor.
• Cheese Fusion: Experiment with different cheese combinations. A blend of pepper jack and cheddar can add a delightful sharpness and melt.

FAQs

Q: Can I make this casserole ahead of time?
A: Yes! You can assemble the casserole up to 24 hours in advance. Cover it tightly and refrigerate. You may need to add a few extra minutes to the baking time to ensure it’s heated through.

Q: What kind of corn tortillas work best?
A: Standard yellow or white corn tortillas from the grocery store work perfectly. Avoid flour tortillas, as they will not hold up as well in the casserole.

Q: Is it okay if my enchilada sauce is spicy?
A: Absolutely! If you use a spicier green enchilada sauce, your casserole will have more heat. You can adjust the spice level by choosing your preferred brand or adding extra chilies.

Q: Why is the oven temperature so low?
A: The low baking temperature of 250°F is crucial for this casserole. It allows the ingredients to heat through thoroughly and the flavors to meld without drying out the tortillas or overcooking the cheese.

Q: Can I use pre-cooked chicken?
A: Yes, you can! If using rotisserie chicken or other pre-cooked chicken, simply shred or dice it and add it to the skillet with the onions and bell peppers just to warm through and absorb the flavors of the sauce.

Final Thoughts

This Killer Tex-Mex Casserole is more than just a meal; it’s an experience. It’s the kind of dish that brings people together around the table, sparking conversations and creating fond memories. I encourage you to gather your ingredients, embrace the simple yet profound flavors, and give this recipe a try. It’s a guaranteed crowd-pleaser and a testament to the enduring appeal of honest, soulful Tex-Mex cooking. Serve it with your favorite cold cerveza or a refreshing agua fresca, and savor every delicious bite. I’d love to hear about your adventures in making this dish – share your thoughts and any creative twists you’ve tried!