Cheesy Mexican Chicken Casserole
A hearty and flavorful Mexican-inspired casserole packed with tender chicken, black beans, corn, and melted cheese, all baked to perfection. Perfect for family dinners or potlucks!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups shredded cheddar or Mexican blend cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 8 small corn tortillas, cut into halves or quarters
- 2 tablespoons chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix chicken, black beans, corn, diced tomatoes, tomato sauce, and taco seasoning.
- Spread half of the tortilla strips in the baking dish. Top with half of the chicken mixture.
- Dollop half of the sour cream over the chicken mixture, then sprinkle with 1 cup of cheese.
- Repeat layers with remaining tortillas, chicken mixture, sour cream, and cheese.
- Top with red onion and jalapeño slices (if using).
- Bake for 25-30 minutes, until bubbly and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- For extra spice, add a dash of hot sauce or extra jalapeños.
- Substitute flour tortillas for corn if preferred.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 85mg
Find it online: https://us.recipesfood.org/cheesy-mexican-chicken-casserole/
