Description
This flavorful Mexican Chicken Casserole is a comforting and easy-to-make dish combining shredded chicken, black beans, corn, and zesty tomatoes with green chilies. Topped with melted cheese and optional crunchy tortilla chips, it’s a perfect family-friendly meal full of bold spices and hearty ingredients.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Topping
- 1 cup shredded cheese
- Tortilla chips (optional for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole.
- Combine Ingredients: In a large mixing bowl, add the shredded chicken, black beans, corn, diced tomatoes with green chilies, salsa, cumin, chili powder, salt, and pepper. Mix everything thoroughly until well combined, ensuring all flavors meld together.
- Prepare Casserole Dish: Lightly grease a casserole dish to prevent sticking and evenly spread the combined mixture into the dish, smoothing the surface.
- Add Cheese Topping: Sprinkle the shredded cheese evenly over the top of the chicken and vegetable mixture for a rich, melty finish.
- Bake: Place the casserole dish in the preheated oven and bake for 30 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and serve hot. Optionally, top with crunchy tortilla chips for an added texture contrast and extra flavor.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- Feel free to use any type of shredded cheese you prefer such as cheddar, Monterey Jack, or a Mexican blend.
- Add jalapenos or hot sauce if you like extra spice.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For a lower calorie version, use reduced-fat cheese and reduce the amount of salsa or corn if desired.
