Mexican Chicken Casserole
A quick and hearty casserole packed with chicken, beans, corn, and spices, perfect for weeknights or potlucks.
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.
Notes
Cool the casserole to room temperature before storing. Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave.