The Scoop
This Shredded Chicken Casserole is what happens when “I have nothing in the fridge” meets “I refuse to order takeout again”.
Rotisserie chicken gets pulled apart and thrown into a creamy, slightly spicy, unapologetically cheesy situation with tortillas, jalapeño sauce, and pico de gallo. It bakes into something bubbling, messy, and dangerously easy to keep eating straight from the pan.
It’s not elegant. It’s not subtle. But it’s exactly what you want after a long day of life happening to you.
Ingredients
- 3/4 cup sour cream
- 1 (11-ounce) jar red jalapeño and guajillo pepper red sauce
- 1 3/4 pounds rotisserie chicken, shredded
- 10 corn tortillas, cut into bite-size pieces
- 2 cups Mexican cheese, shredded and divided
- 1 (8-ounce) jar mild pico de gallo
Directions
- Preheat the oven to 375 degrees F.
- In a large bowl, combine the sour cream, the red sauce, the chicken, the tortillas, 1 cup of the cheese, and the pico de gallo.
- Pour the chicken mixture into a 13x9-inch baking dish.
- Top the mixture with the remaining cheese.
- Bake, uncovered, until heated through and the cheese is bubbly, about 25 minutes.
- Serve.
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