Mexican Chicken Casserole
A comforting and flavorful casserole made with spiced chicken, black beans, corn, and zesty tomatoes, topped with melted cheese. Perfect for gatherings or meal prep.
Ingredients
Casserole Base
- 2 cups cooked shredded chicken Use leftover chicken for a quicker option.
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 can diced tomatoes with green chilies Includes juices for added flavor.
Spices
- 1 teaspoon cumin
- 1 teaspoon chili powder Adjust according to spice preference.
Toppings
- 2 cups shredded cheese (cheddar or a Mexican blend) Do not skimp on cheese for a gooey texture.
- 1 cup sour cream
- 1 package tortilla chips Used as a base layer in the casserole.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine cooked shredded chicken, black beans, corn, diced tomatoes (with juices), cumin, and chili powder. Stir until evenly mixed.
Layering
- In a greased casserole dish, layer tortilla chips at the bottom.
- Spread the chicken mixture evenly over the chips.
- Dollop sour cream over the chicken mixture and spread it evenly.
- Sprinkle shredded cheese on top of the sour cream.
- If you have more ingredients, repeat the layering process, finishing with a layer of cheese.
Baking
- Bake the casserole for 25-30 minutes until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
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Notes
Garnish with fresh cilantro or sliced green onions. Pairs well with a side salad, sour cream, or guacamole.