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
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