This recipe is quick to make and fills the house with warm, spicy smells.
introduction
This Mexican Chicken Casserole uses cooked chicken, beans, corn, salsa, and cheese. It is easy and fast. You can change it with what you have on hand. For another simple chicken idea, see easy 5-ingredient chicken crock pot recipes.
why make this recipe
Make this casserole when you want a filling meal with little work. It feeds a family and makes good leftovers. The flavors are familiar and kid-friendly. If you like casseroles, you may also enjoy a hearty beef hash brown casserole.
how to make Mexican Chicken Casserole
Follow simple steps. Mix the filling, layer with chips or tortillas, and bake. The oven does the rest and melts the cheese to a nice top.
Ingredients :
2 cups cooked chicken, shredded, 1 can black beans, drained and rinsed, 1 can corn, drained, 1 cup salsa, 1 cup sour cream, 1 cup shredded cheese (cheddar or Mexican blend), 1 tsp taco seasoning, Tortilla chips or tortillas, 1 bell pepper, diced, 1 onion, diced
Directions :
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, sour cream, taco seasoning, bell pepper, and onion. Mix well.
- In a greased baking dish, layer tortilla chips or tortillas at the bottom.
- Pour the chicken mixture over the tortillas.
- Top with shredded cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
how to serve Mexican Chicken Casserole
Cut into squares and serve warm. Add fresh toppings like chopped cilantro, sliced green onions, or diced avocado. You can serve with lime wedges, hot sauce, or a side salad.
how to store Mexican Chicken Casserole
Cool the casserole to room temperature. Cover and place in the fridge for up to 3–4 days. Reheat in the oven at 350°F (175°C) until hot, or warm in the microwave in short bursts. Freeze in a sealed container for up to 2 months; thaw in the fridge before reheating.
tips to make Mexican Chicken Casserole
- Use rotisserie chicken to save time.
- If you like more sauce, add extra salsa or a little tomato sauce.
- For crunch, add fresh tortilla chips on top in the last 5 minutes of baking.
- To make it lighter, use plain Greek yogurt instead of sour cream.
- For more flavor, brown the diced onion and bell pepper in a pan before mixing.
More simple ideas and recipes are available at easy chicken recipes.
variation (if any)
- Make it vegetarian: skip the chicken and add extra beans or cooked rice.
- Make it spicy: add chopped jalapeño or a dash of cayenne.
- Make individual portions: bake in small ramekins or muffin tins.
FAQs
Q: Can I use frozen corn instead of canned?
A: Yes. Thaw or cook it a bit first, then drain any extra water.
Q: Can I use flour tortillas instead of chips?
A: Yes. Layer tortillas at the bottom and between layers for a softer bake.
Q: How do I stop the casserole from getting soggy?
A: Drain canned ingredients well and avoid too much extra liquid. Use chips for a firmer base.
Q: Can I add rice?
A: Yes. Cooked rice works well and makes the dish more filling.
Conclusion
If you want another version or more tips, check this detailed recipe online: Mexican Chicken Casserole – Amanda’s Cookin’ – Casseroles.
Mexican Chicken Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, sour cream, taco seasoning, bell pepper, and onion. Mix well.
- In a greased baking dish, layer tortilla chips or tortillas at the bottom.
- Pour the chicken mixture over the tortillas.
- Top with shredded cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.