Mexican Chicken Casserole
A cheesy, comforting casserole featuring shredded chicken, black beans, corn, and tomatoes with Mexican spices—baked until bubbly and golden.
Ingredients
Casserole
- 2 cups cooked shredded chicken rotisserie or poached
- 1 tbsp vegetable oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 15 oz black beans drained and rinsed
- 15 oz sweet corn drained (or 1 cup frozen corn, thawed)
- 10 oz diced tomatoes with green chiles or 1 cup salsa
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika optional
- Salt and freshly ground black pepper to taste
- 8 small flour tortillas or corn tortillas, torn into pieces
- ½ cup sour cream or Greek yogurt, optional
Cheese & Garnish
- 1 cup shredded Monterey Jack or mild cheddar cheese
- 1 cup shredded sharp cheddar cheese
- Fresh cilantro chopped, for garnish
- 1 lime cut into wedges, for serving
- Avocado slices or sliced green onions, optional
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. If using raw chicken, poach or cook and shred it now.
- Heat oil in a large skillet over medium heat. Cook the chopped onion until softened, about 4–5 minutes. Add garlic and diced red pepper and cook 2 more minutes.
- Add shredded chicken, black beans, corn, and diced tomatoes (or salsa) to the skillet. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook until warmed through, then remove from heat and stir in sour cream if using.
- Place half the torn tortillas in the bottom of the prepared dish. Spoon half the chicken mixture over them and sprinkle with half the cheese. Repeat layers and finish with cheese on top.
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly. Broil 1–2 minutes for a browned top if desired.
- Let the casserole rest 5–10 minutes before serving. Garnish with cilantro and serve with lime wedges and optional avocado.
Notes
- To avoid sogginess, drain excess liquid from canned tomatoes or use thick salsa.
- Leftovers keep in the refrigerator for 3–4 days; reheat in the oven for best texture.
- To freeze: assemble unbaked, wrap tightly, and freeze up to 3 months.
- Thaw overnight before baking.
Nutrition
Calories: 480kcalCarbohydrates: 32gProtein: 34gFat: 24gSaturated Fat: 12gSodium: 790mgSugar: 6g
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