Spicy Mexican Chicken Scalloped Potatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large skillet, heat oil over medium heat. Add chicken and cook until browned and cooked through. Remove from skillet and set aside.
• STEP 3.In the same skillet, melt butter and add onions and garlic. Cook until onions are translucent.
• STEP 4.Add flour to the skillet and cook for 1 minute, stirring constantly.
• STEP 5.Gradually whisk in chicken broth and milk. Cook until the mixture thickens.
• STEP 6.Stir in the diced tomatoes, green chilies, cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes.
• STEP 7.Layer half of the sliced potatoes in the greased baking dish. Top with half of the chicken and half of the sauce.
• STEP 8.Repeat the layers with the remaining potatoes, chicken, and sauce.
• STEP 9.Cover the baking dish with foil and bake for 45 minutes.
• STEP 10.Remove the foil and sprinkle shredded cheese on top. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
• STEP 11.Let the dish cool for a few minutes before serving. Garnish with chopped cilantro, if desired.
• STEP 12.Serve hot and enjoy!

Cooking Tips

• To save time, you can use pre-cooked chicken or rotisserie chicken.
• Feel free to adjust the spice level by adding more or less chili powder and green chilies.
• For a vegetarian version, you can omit the chicken and add extra vegetables like bell peppers and corn.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave until heated through.
• Serve as a main dish with a side of salad or steamed vegetables.
• This dish pairs well with a dollop of sour cream or guacamole on top.