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Mexican Chicken Casserole

Comforting Mexican Chicken Casserole for Family Bliss

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This Mexican Chicken Casserole blends delicious chicken, beans, and cheese for a comforting family meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Cooked Chicken Breast Shredded, use leftover rotisserie for ease.
  • 1 can Black Beans Drained and rinsed, can substitute with kidney beans.
  • 1 cup Corn Kernels Fresh, frozen, or canned.
  • 1 can Diced Tomatoes with Green Chilies Use plain diced tomatoes for milder flavor.
  • 1 cup Sour Cream Greek yogurt can be used for a lighter option.
  • 2 cups Shredded Mexican Blend Cheese Substitute with cheddar or Monterey Jack if desired.
  • 1 medium Onion Chopped, can be omitted or replaced with shallots.
  • 1 packet Taco Seasoning Store-bought or homemade for better control over spices.
  • 8 pieces Corn Tortillas Cut into quarters.
  • 1 tablespoon Olive Oil For sautéing, can replace with butter.
  • to taste Salt and Pepper Essential for seasoning.
Optional Toppings
  • 1/4 cup Fresh Cilantro Chopped.
  • 1 cup Dollop of Sour Cream For serving.
  • 1 cup Tortilla Chips For serving.

Equipment

  • 9x13-inch baking dish
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil.
  2. In a medium skillet, heat olive oil over medium heat and sauté the chopped onions for about 3-4 minutes until soft.
  3. Combine the cooked chicken, black beans, corn, and diced tomatoes in a large mixing bowl. Fold in the sautéed onions, sour cream, taco seasoning, salt, and pepper.
  4. Layer half of the quartered tortillas evenly across the bottom of the greased baking dish.
  5. Spread half of the chicken mixture over the tortillas and sprinkle with half of the shredded cheese. Repeat layering with the remaining tortillas, chicken mixture, and cheese.
  6. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden brown.
  7. Let the casserole cool for about 5 minutes before serving. Garnish with chopped cilantro or a dollop of sour cream if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F until heated through.

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