Description
Sizzling Mexican chicken casserole brings zesty flavors straight from home kitchens south of the border. Layers of tender chicken, melted cheese, and spicy seasonings create a comforting meal you’ll crave again and again.
Ingredients
Scale
Proteins and Main Ingredients:
- 3 cups (720 milliliters) cooked shredded chicken
- 2 cups (480 milliliters) shredded Mexican blend cheese
- 1 can (15 ounces/425 grams) black beans, drained and rinsed
Vegetables and Aromatics:
- 1 cup (240 milliliters) frozen corn (thawed) or 1 can corn, drained
- 1 can (10 ounces/285 grams) Rotel (diced tomatoes with green chilies), drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Binding and Flavor Ingredients:
- 1 cup (240 milliliters) sour cream
- 1 cup (240 milliliters) salsa
- 3 cups (720 milliliters) crushed tortilla chips or 8 small flour tortillas, torn
Instructions
- Heat oven to 375F (190C) and prepare a 9×13-inch baking dish with cooking spray.
- In a spacious mixing bowl, thoroughly combine shredded chicken, black beans, corn, Rotel tomatoes, sour cream, salsa, cumin, chili powder, salt, and pepper until ingredients are evenly distributed.
- Create the first base layer by spreading crushed tortilla chips or tortillas across the bottom of the greased dish.
- Distribute half of the seasoned chicken mixture uniformly over the chip layer, ensuring even coverage.
- Sprinkle the first portion of shredded cheese generously across the chicken mixture.
- Construct a second layer by adding remaining tortilla chips or crushed tortillas over the cheese.
- Top the chip layer with remaining chicken mixture, spreading carefully to cover entire surface.
- Finish the casserole by covering the top with the final layer of shredded cheese.
- Cover the dish with aluminum foil and bake for 25 minutes in the preheated oven.
- Remove foil and continue baking for an additional 10-15 minutes until cheese is fully melted and edges are golden brown.
- Allow casserole to rest for 5-10 minutes after removing from oven to help set and cool slightly.
- Optional: Garnish with fresh cilantro, chopped green onions, or diced avocado before serving.
Notes
- Swap tortilla chips for gluten-free alternatives to make the casserole celiac-friendly and accommodate dietary restrictions.
- Use Greek yogurt instead of sour cream to reduce fat content and boost protein while maintaining creamy texture.
- Customize spice levels by adjusting chili powder and cumin amounts, catering to individual heat preferences without overwhelming the dish.
- Prepare chicken mixture ahead of time and refrigerate for more intense flavor development and convenient meal planning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 335
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg