Mexican Chicken Casserole is a classic dish packed with tender chicken, flavorful spices, and layers of tortillas, cheese, and sour cream.
With simple preparation and mouthwatering results, it’s no wonder that Mexican Chicken Casserole is a favorite for so many home cooks.
What Makes This Recipe Special
- Bursting With Flavor. This Mexican chicken casserole’s bold and spicy flavors will wake up your taste buds. Tender chicken, black beans, corn, and red bell peppers create a symphony of flavors when combined with tangy salsa and enchilada sauce.
- Easy To Make. Mexican Chicken Casserole is a breeze to prepare thanks to its few essential ingredients and clear, concise instructions.
- Comforting And Satisfying. A warm and cheesy casserole can bring about feelings of contentment and comfort. Layers of tender chicken, hearty beans, and cheesy goodness make Mexican Chicken Casserole no exception.
Mexican Chicken Casserole Ingredients
- Chicken Breast. This is the highlight of the meal and the source of protein. To simplify the cooking process, chicken breasts should be boneless and skinless.
- Black Beans. The black beans not only give the casserole a rich, earthy flavor, but they are also a great source of fiber and protein.
- Corn. The corn gives the casserole a sweet crunch and a splash of vibrant color.
- Red Bell Pepper. The bright red color and mildly sweet and sour taste of the bell pepper is a welcome addition.
- Green Onions. The casserole gains a new dimension of flavor from the addition of green onions.
- Salsa. The salsa serves as the sauce for the casserole and imparts a spicy, tangy flavor.
- Enchilada Sauce. The enchilada sauce makes the casserole taste smoky and adds a thick consistency.
- Mexican Cheese Blend. Cheeses typical of Mexican cuisine, including cheddar, Monterey jack, and others, have been shredded and mixed together. It enhances the casserole with a rich, cheesy flavor.
- Corn Tortillas. The corn tortillas serve as a foundation for the casserole and are layered between the other ingredients.
- Cumin. The Mexican culinary tradition relies heavily on cumin for its warm, earthy flavor.
- Chili Powder. Spicy chili powder is another common ingredient in Mexican cooking.
- Garlic Powder. The casserole is improved by the addition of garlic powder, which gives it a savory and slightly sweet flavor.
What Type Of Cheese Is Best For Mexican Chicken Casserole?
Shredded Mexican blend cheese or a combination of shredded cheddar and Monterey Jack is ideal for Mexican Chicken Casserole. These cheeses have a subtle flavor that pairs well with the dish’s spices and melts beautifully, resulting in a smooth, gooey consistency.
Can I Make Mexican Chicken Casserole In A Slow Cooker?
Mexican chicken casserole can be made in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, layering the ingredients as you would in a baking dish. Make sure nothing sticks by using a liner made specifically for use in a slow cooker or spraying the inside with nonstick cooking spray.
How Can I Make Mexican Chicken Casserole Spicier?
Before assembling the casserole, you can increase the heat by adding diced jalapenos or green chilies to the chicken mixture. Cayenne or red pepper flakes would be great on top of that cheese. If you like things on the spicy side, use a hotter salsa or stir in 1 tablespoon of hot sauce to the chicken before serving.
Can I Make Mexican Chicken Casserole With Corn Tortillas Instead Of Flour Tortillas?
Corn tortillas can be used in place of flour tortillas in Mexican chicken casserole. Using corn tortillas in the casserole will make it taste and feel more like a traditional Mexican dish. Make sure the tortillas are soft by either microwaving them in a damp paper towel or dipping them in hot oil.
How To Prepare This Delicious Recipe
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9-by-13-inch baking dish lightly.
- Combine the cooked and shredded chicken, black beans, corn kernels, red bell pepper, and green onions in a large mixing bowl. Blend well.
- Combine the salsa, enchilada sauce, cumin, chili powder, and garlic powder in a separate bowl. Blend well.
- Place four corn tortillas, slightly overlapped, on the bottom of the prepared baking dish. Spread one-third of the chicken and vegetable mixture and one-third of the sauce mixture on each tortilla. Spread one-third of the cheese shreds over the sauce.
- Repeat this process twice with the remaining tortillas, chicken and vegetable mixture, sauce mixture, and cheese.
- Bake the dish covered with aluminum foil for 25 minutes.
- Remove the foil and bake the casserole for an additional 10 to 15 minutes, or until the cheese is melted and bubbling and the dish is thoroughly heated.
- Before serving, allow the casserole to cool for a few minutes. If desired, serve with additional toppings, including diced tomatoes, avocado slices, and cilantro.
Recommended Side Dishes
- Mexican Rice. This time-honored side dish pairs splendidly with Mexican Chicken Casserole. Rice, diced tomatoes, and spices create a savory, spicy flavor that goes great with the casserole.
- Grilled Corn. Grilled corn is the quintessential summer side dish when served alongside Mexican Chicken Casserole. The corn adds a sweet and smoky note to the spicy and savory casserole.
- Black Bean Salad. Black bean salad is a delicious and refreshing accompaniment to Mexican chicken casserole. The zesty dressing of black beans, corn, red onion, and cilantro is the perfect textural and flavorful addition to the casserole.
- Guacamole And Chips. This traditional Mexican condiment goes wonderfully with Mexican Chicken Casserole. Guacamole’s cool creaminess and faint sourness are a welcome counterpoint to the casserole’s heat and salt.
- Mexican Street Corn Salad. This delicious accompaniment is a spin on the traditional Mexican street food, elite. Salad’s sweet, tangy, and slightly spicy flavor comes from grilled corn, cotija cheese, lime juice, and spices.
Recipe Variations
- Vegetarian Mexican Casserole. In this variant, zucchini, yellow squash, mushrooms, and onions stand in for the chicken. Layers of vegetables, black beans, corn tortillas, and cheese are cooked in a skillet with Mexican seasonings.
- Slow Cooker Mexican Chicken Casserole. With this variant, you can simply program it and forget about it. Put everything in a slow cooker in layers, and let it cook on low for 6 to 8 hours.
- Keto Mexican Chicken Casserole. Those on a low-carb, high-fat diet will find this variant to be ideal. This dish’s base is cauliflower rice rather than traditional corn tortillas. The chicken is seasoned with Mexican oregano, cumin, and oregano and then combined with diced tomatoes and green chilies before being topped with melted cheese.
- Mexican Chicken Enchilada Casserole. The traditional Mexican dish of chicken enchiladas is transformed into a casserole for this version. Layers of corn tortillas and cheese cover a filling of chicken, black beans, corn, and enchilada sauce.
- Creamy Mexican Chicken Casserole. This variant is ideal for cheese lovers who crave a rich casserole dish. Cream cheese, sour cream, and green chilies come together to form a smooth sauce that is then incorporated into the chicken. Corn tortillas and shredded cheese are then layered into the casserole.
How To Store Mexican Chicken Casserole
- In The Fridge. Allow the Mexican Chicken Casserole to cool to room temperature before covering it tightly with plastic wrap or aluminum foil to keep it fresh. Store for up to four days in the fridge.
- In The Freezer. Upon completion, place the Mexican Chicken Casserole in a freezer-safe container and let it cool to room temperature. Freeze for up to three months after labeling with name and date.
- Reheat. To Reheat Mexican Chicken Casserole, Set The Oven Temperature To 350 Degrees Fahrenheit. Take the casserole out of the fridge and let it sit at room temperature for about fifteen to twenty minutes. Bake the casserole for 30–35 minutes, covered, or until hot throughout. Reheat single servings in the microwave for 1–2 minutes on high.
Mexican Chicken Casserole
Mexican Chicken Casserole is a classic dish packed with tender chicken, flavorful spices, and layers of tortillas, cheese, and sour cream. With simple preparation and mouthwatering results, it’s no wonder that Mexican Chicken Casserole is a favorite for so many home cooks.
Ingredients
- 2 boneless skinless chicken breasts cooked and shredded
- 1 can black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 red bell pepper diced
- 4 green onions thinly sliced
- 1 cup salsa
- 1 cup enchilada sauce
- 2 cups Mexican cheese blend shredded
- 12 corn tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9-by-13-inch baking dish lightly.
- Combine the cooked and shredded chicken, black beans, corn kernels, red bell pepper, and green onions in a large mixing bowl. Blend well.
- Combine the salsa, enchilada sauce, cumin, chili powder, and garlic powder in a separate bowl. Blend well.
- Place four corn tortillas, slightly overlapped, on the bottom of the prepared baking dish. Spread one-third of the chicken and vegetable mixture and one-third of the sauce mixture on each tortilla. Spread one-third of the cheese shreds over the sauce.
- Repeat this process twice with the remaining tortillas, chicken and vegetable mixture, sauce mixture, and cheese.
- Bake the dish covered with aluminum foil for 25 minutes.
- Remove the foil and bake the casserole for an additional 10 to 15 minutes, or until the cheese is melted and bubbling and the dish is thoroughly heated.
- Before serving, allow the casserole to cool for a few minutes. If desired, serve with additional toppings including diced tomatoes, avocado slices, and cilantro.
Notes
- Vegetarian Mexican Casserole. In this variant, zucchini, yellow squash, mushrooms, and onions stand in for the chicken. Layers of vegetables, black beans, corn tortillas, and cheese are cooked in a skillet with Mexican seasonings.
- Slow Cooker Mexican Chicken Casserole. With this variant, you can simply program it and forget about it. Put everything in a slow cooker in layers, and let it cook on low for 6 to 8 hours.
- Keto Mexican Chicken Casserole. Those on a low-carb, high-fat diet will find this variant to be ideal. This dish’s base is cauliflower rice rather than traditional corn tortillas. The chicken is seasoned with Mexican oregano, cumin, and oregano, and then combined with diced tomatoes and green chilies before being topped with melted cheese.
- Mexican Chicken Enchilada Casserole. The traditional Mexican dish of chicken enchiladas is transformed into a casserole for this version. Layers of corn tortillas and cheese cover a filling of chicken, black beans, corn, and enchilada sauce.
- Creamy Mexican Chicken Casserole. This variant is ideal for cheese lovers who crave a rich casserole dish. Cream cheese, sour cream, and green chilies come together to form a smooth sauce that is then incorporated into the chicken. Corn tortillas and shredded cheese are then layered into the casserole.
Nutrition
Calories: 480kcalCarbohydrates: 56gProtein: 34gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 71mgSodium: 1579mgPotassium: 752mgFiber: 9gSugar: 11gVitamin A: 2283IUVitamin C: 44mgCalcium: 747mgIron: 3mg
Tried this recipe?Let us know how it was!
Dianne M
Monday 18th of November 2024
This was such an easy recipe to follow and came out utterly delicious. Thank you.