Mexican Chicken Casserole
A comforting and flavorful one-dish meal combining seasoned chicken, zesty beans, and gooey cheese, perfect for busy weeknights or festive potlucks.
Ingredients
Casserole Filling
- 2 cups cooked chicken, shredded You can opt for shredded rotisserie chicken for convenience.
- 1 can black beans, rinsed and drained Substitute with pinto beans if desired.
- 1 can corn, drained Fresh corn can be used when in season.
- 1 can diced tomatoes with green chilies
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend) Can substitute with plant-based cheese for a dairy-free option.
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips or tortillas
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine your shredded chicken, rinsed black beans, drained corn, diced tomatoes, salsa, chili powder, cumin, salt, and pepper until well blended.
- Grease a casserole dish, then layer half of the tortilla chips or tortillas on the bottom.
- Pour half of the chicken mixture over the chips. Sprinkle with half of the cheese.
- Repeat with the remaining tortilla chips, chicken mixture, and finish with the remaining cheese.
- Bake for 30 minutes or until bubbly and the cheese is melted.
- Serve hot and enjoy your delicious creation!
Notes
Store any leftover casserole in an airtight container in the fridge for up to 3 days. It can be frozen for up to 3 months. Let ingredients come to room temperature before mixing for better blending.