Mexican Chicken Casserole
A comforting one-dish meal that features layers of tender chicken, beans, corn, and cheese, perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 1 can black beans, rinsed and drained Any beans can work.
- 1 cup corn (frozen or canned) Choose whichever is available.
- 1 can diced tomatoes with green chilies Include juices for added flavor.
Spices and Seasoning
- 1 teaspoon cumin Adds earthiness.
- 1 teaspoon chili powder Adjust according to spice preference.
Toppings
- 2 cups shredded cheese (cheddar or a Mexican blend) Feel free to mix cheese types.
- 1 cup sour cream Can substitute with Greek yogurt.
- 1 package tortilla chips Use thick, sturdy chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked shredded chicken, rinsed black beans, corn, and diced tomatoes with their juices.
- Sprinkle in the cumin and chili powder, then mix thoroughly.
- Grease your casserole dish with cooking spray or butter.
- Layer tortilla chips at the bottom of the greased dish.
Building the Casserole
- Spoon the chicken mixture over the tortilla chips and spread evenly.
- Dollop and spread the sour cream over the chicken mixture.
- Sprinkle the shredded cheese generously over the sour cream.
- If desired, repeat the layering process.
Baking
- Place the casserole dish in the preheated oven and bake for 25 to 30 minutes.
- Remove from the oven and let it cool slightly before serving.
- Garnish with fresh cilantro or sliced green onions if desired.
Notes
You can customize the spice level, use different proteins or add extra vegetables. Store leftovers in an airtight container.