Wanted Dead or Alive! Killer Tex-Mex Casserole

I’ll never forget the first time I tasted this casserole. It was at a potluck hosted by my husband’s college buddy, a self-proclaimed “chili master” named Dale. I was expecting the usual spread of lukewarm potato salad and store-bought cookies, but this dish stopped me in my tracks. The aroma of chili powder and cumin filled the air, and the cheesy, bubbling top hinted at the deliciousness within. One bite, and I was hooked – this wasn’t just Tex-Mex; it was an explosion of flavor that left me wanting more. I cornered Dale immediately and demanded the recipe. He called it “Wanted Dead or Alive! Killer Tex-Mex Casserole,” and the name couldn’t have been more fitting.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Yield: 1 casserole
• Dietary Type: Varies (can be adapted to gluten-free)

Ingredients

• 1 medium onion, diced
• 1 (8 ounce) can diced green chilies
• 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)
• 4 diced chicken breasts (or 3/4 lb lean ground beef)
• 1 (20 count) package corn tortillas (at least 20)
• Velveeta cheese

Equipment Needed

• 11-inch by 7-inch heatproof casserole dish
• Large skillet or sauté pan
• Cutting board
• Knife
• Non-stick cooking spray

Instructions

1. Prepare the base: In a large skillet or sauté pan, heat a little oil (if needed, especially when using chicken) over medium heat. Add the diced onion and bell pepper and sauté until softened, about 5-7 minutes.
2. Add the protein: Add the diced chicken breasts (or ground beef) to the skillet. If using chicken, cook until fully cooked through and no longer pink. If using ground beef, cook until browned, breaking it up with a spoon. Drain off any excess grease from the ground beef.
3. Simmer the flavors: Stir in the can of diced green chilies, green enchilada sauce, chicken broth, chili powder, and cumin into the skillet with the cooked vegetables and protein. Bring the mixture to a simmer and let it cook for about 5-10 minutes, allowing the flavors to meld together. The sauce should thicken slightly.
4. Prepare the tortillas: While the mixture is simmering, cut the corn tortillas into roughly ½-inch by 2-inch portions. This makes them easier to layer in the casserole dish. A pizza cutter works well for this, or you can simply stack several tortillas and cut them with a sharp knife.
5. Assemble the casserole: Spray an 11-inch by 7-inch heatproof casserole dish with non-stick cooking spray. This will prevent the casserole from sticking and make it easier to serve.
6. Layering: Start by layering the cut tortilla pieces to completely cover the bottom of the prepared casserole dish. You may need to overlap them slightly to fill in any gaps.
7. Add filling: Pour half of the sautéed chicken/beef mixture evenly over the layer of tortillas.
8. Repeat: Add another layer of cut tortilla pieces to cover the filling.
9. Final layer of filling: Pour the remaining half of the chicken/beef mixture over the second layer of tortillas.
10. Cheese topping: Top the casserole with a layer of Velveeta cheese. You want to use enough to create a cheesy topping, approximately ¼ inch thick. You can either slice the Velveeta and arrange the slices to cover the casserole, or grate it for a more even distribution.
11. Bake: Preheat oven to 250°F (120°C). Bake the casserole in the preheated oven for 30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Expert Tips & Tricks

• Don’t overcook the chicken or beef: Overcooked protein will become dry in the casserole. Cook it until just cooked through, as it will continue to cook in the oven.
• Spice it up (or down): Adjust the amount of chili powder to suit your taste. If you like a spicier casserole, add a pinch of cayenne pepper or use a hotter variety of green chilies. For a milder flavor, reduce the chili powder.
• Prevent soggy tortillas: Slightly toasting the cut tortillas in a dry skillet or oven before assembling the casserole can help prevent them from becoming too soggy during baking.
• Make ahead: This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
• Cheese variations: While Velveeta provides a classic, melty texture, you can substitute it with other cheeses like cheddar, Monterey Jack, or a Mexican cheese blend.

Serving & Storage Suggestions

Serve the “Wanted Dead or Alive! Killer Tex-Mex Casserole” hot straight from the oven. Garnish with a dollop of sour cream, a sprinkle of chopped cilantro, sliced green onions, or a few diced tomatoes for a fresh touch. It’s also delicious with a side of guacamole and tortilla chips.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions. The casserole can also be frozen for longer storage (up to 2-3 months). Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	578.8 kcal	N/A
Calories from Fat	158 g	27%
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	N/A
Protein	39.9 g	79%

Please note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Ensure that the enchilada sauce is gluten-free. Corn tortillas are naturally gluten-free.
• Vegetarian: Substitute the chicken or beef with black beans, pinto beans, or a vegetarian ground meat substitute.
• Spicy Kick: Add a chopped jalapeño pepper or a few dashes of hot sauce to the sautéed mixture for extra heat.
• Different Protein: Try using shredded cooked pork, turkey, or even shrimp in place of the chicken or beef.
• Cheese Alternatives: Experiment with different cheese combinations. Pepper jack cheese will add a spicy flavor, while Monterey Jack cheese will provide a mild, creamy taste.

FAQs (Frequently Asked Questions)

Q: Can I use flour tortillas instead of corn tortillas?
A: While corn tortillas provide a more authentic Tex-Mex flavor, you can use flour tortillas if you prefer. Keep in mind that flour tortillas will be softer and may become soggier than corn tortillas.

Q: How can I prevent the casserole from drying out?
A: Make sure the enchilada sauce and chicken broth provide enough moisture. If the casserole seems dry while baking, you can add a little extra chicken broth to the dish. Covering the casserole with foil for the first 15 minutes of baking can also help retain moisture.

Q: Can I add other vegetables to the casserole?
A: Absolutely! Feel free to add other vegetables such as corn, zucchini, or black olives to the sautéed mixture.

Q: What if I don’t have Velveeta cheese?
A: If you don’t have Velveeta cheese, you can substitute it with cheddar cheese, Monterey Jack cheese, or a Mexican cheese blend.

Q: Can I make this casserole in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Layer the ingredients in the slow cooker as described in the instructions, and cook on low for 4-6 hours or on high for 2-3 hours, or until the cheese is melted and the casserole is heated through.

Final Thoughts

Now, armed with this “Wanted Dead or Alive! Killer Tex-Mex Casserole” recipe, I encourage you to bring a little Tex-Mex magic to your kitchen. This is a dish that’s perfect for weeknight dinners, potlucks, or any occasion where you want to impress. Don’t be afraid to experiment with the ingredients and make it your own! And please, share your feedback – I’d love to hear how this recipe turns out for you. Serve it with a frosty margarita or a crisp Mexican beer for the ultimate Tex-Mex experience!