why make this recipe
This Mexican Chicken Casserole cooks fast and feeds a family. It mixes chicken, beans, corn, and tasty spices for a full meal. If you enjoy simple casseroles, this is a good choice and it sits well beside other baked dishes like Chicken Noodle Casserole.
introduction
This dish uses cooked chicken, canned beans and corn, and salsa. You can make it with things you have in the pantry. It is warm, filling, and works for weeknights or potlucks. If you like cheesy, crunchy bakes, try it after making a Cheesy Doritos chicken casserole.
how to make Mexican Chicken Casserole
Preheat the oven and mix the filling. Layer tortillas and the chicken mix in a casserole dish. Add cheese on top and bake until the cheese melts and bubbles. This method is easy and gives good texture, similar to other oven bakes such as Chicken Spaghetti Casserole.
Ingredients :
2 cups cooked chicken, shredded, 1 can black beans, drained and rinsed, 1 can corn, drained, 1 can diced tomatoes with green chilies, 1 cup salsa, 1 teaspoon chili powder, 1 teaspoon cumin, 1 cup shredded cheese (cheddar or Mexican blend), 6 tortillas, cut into strips, Salt and pepper to taste
Directions :
Preheat oven to 350°F (175°C). In a large bowl, mix together cooked chicken, black beans, corn, diced tomatoes, salsa, chili powder, cumin, salt, and pepper. In a greased casserole dish, layer half of the tortilla strips, followed by half of the chicken mixture. Repeat the layers. Top with shredded cheese. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is melted and bubbly. Serve warm.
how to serve Mexican Chicken Casserole
Let the casserole rest for a few minutes after baking. Slice into squares and plate. Serve with sour cream, chopped cilantro, or sliced avocado if you like. This casserole goes well with simple sides and can pair nicely with recipes like Chicken Alfredo Tater Tot Casserole for a larger meal spread.
how to store Mexican Chicken Casserole
Cool the casserole to room temperature before storing. Put leftovers in an airtight container. Keep in the fridge for 3–4 days. Reheat in the oven at 350°F (175°C) until hot, or microwave in short bursts until warmed through.
tips to make Mexican Chicken Casserole
- Use cooked rotisserie chicken to save time.
- Drain cans well to avoid a watery casserole.
- Taste the filling before baking and adjust salt and spices.
- Cover with foil while baking to keep moisture, then remove foil to brown the cheese.
variation (if any)
- Make it spicier with jalapeños or hot salsa.
- Add cooked rice for more bulk.
- Use tortilla chips on top for extra crunch.
- Swap the chicken for shredded beef or a mix of vegetables for a vegetarian version.
FAQs
Q: Can I use raw chicken?
A: No. Use cooked chicken. If you use raw, cook it first and shred it.
Q: Can I freeze this casserole?
A: Yes. Freeze before baking or after cooling. Wrap well and freeze up to 2 months. Thaw in the fridge before baking or reheating.
Q: Can I use flour tortillas?
A: Yes. Both corn and flour tortillas work. Cut them into strips as the recipe says.
Q: How do I make it less spicy?
A: Use mild salsa and skip the diced tomatoes with green chilies.
Conclusion
This Mexican Chicken Casserole is easy, fast, and tasty. For another clear recipe guide, see Easy Mexican Chicken Casserole – Recipe by Blackberry Babe, and for a different take on a layered chicken bake, try Mexican Chicken Casserole – Amanda’s Cookin’ – Casseroles.
Mexican Chicken Casserole
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Can use rotisserie chicken for convenience.
- 1 can black beans, drained and rinsed Use low-sodium if preferred.
- 1 can corn, drained Sweet corn works best.
- 1 can diced tomatoes with green chilies
- 1 cup salsa Adjust spice level with different salsas.
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheese (cheddar or Mexican blend) For a cheesier version, add more cheese.
- 6 pieces tortillas, cut into strips Corn or flour tortillas can be used.
- to taste Salt and pepper Add according to preference.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a large bowl, mix together cooked chicken, black beans, corn, diced tomatoes, salsa, chili powder, cumin, salt, and pepper.
- In a greased casserole dish, layer half of the tortilla strips, followed by half of the chicken mixture. Repeat the layers.
- Top with shredded cheese.
Baking
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Serving
- Let the casserole rest for a few minutes after baking.
- Slice into squares and serve with sour cream, chopped cilantro, or sliced avocado.
