Fowl Play: A Casserole Whodunit

Shredded Roasted Chicken, Garlic, and Tortillas Layered with Cheese and Spices, Baked Until Crispy

1 hour 40 minutes
Serves 4
DinnerMexican
Herb's take

Mexican comfort food gets the mystery novel treatment: who’s responsible for all the flavor? Spoiler alert, it’s garlic. You’ll learn to roast a whole chicken and then transform leftovers into a bubbling, cheesy, ultra-savory tortilla bake.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 425 F. Pat the whole chicken dry with paper towels and rub with 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper all over and inside the cavity.
  2. 02
    Roast the chicken breast-side up in a roasting pan for about 55 minutes, or until the juices run clear and a thermometer reads 165 F in the thickest part of the thigh.
  3. 03
    Let the chicken rest 15 minutes before shredding the meat off the bones. Set aside 3 cups shredded chicken for this recipe; reserve the rest for sandwiches or snacks.
  4. 04
    Reduce oven temperature to 375 F. Grease a 9x13-inch baking dish with 1 tablespoon olive oil.
  5. 05
    Heat a large skillet over medium heat. Add diced onion and cook 5 minutes until translucent.
  6. 06
    Add minced garlic, smoked paprika, cumin, and oregano. Stir for 45 seconds until fragrant.
  7. 07
    Add shredded chicken to the skillet and stir to coat with spices. Pour in diced tomatoes with green chilies and chicken broth. Simmer 5 minutes until slightly thickened.
  8. 08
    Taste and season the mixture with remaining 1 teaspoon salt and 1/4 teaspoon pepper.
  9. 09
    Layer half the tortilla strips in the bottom of the baking dish. Top with half the chicken mixture, then sprinkle with 1 cup Monterey Jack cheese.
  10. 10
    Repeat with remaining tortillas, chicken mixture, and cheese.
  11. 11
    Cover with foil and bake 20 minutes. Remove foil and bake another 10-12 minutes until cheese is bubbling and golden brown.
  12. 12
    Let the casserole rest 10 minutes before slicing. Scatter cilantro over the top and serve with lime wedges for squeezing.

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