Description
A flavorful and easy-to-make Mexican Chicken Casserole packed with shredded chicken, black beans, corn, and zesty tomatoes with green chilies. Topped with melted cheese and optionally crispy tortilla chips for added crunch. Perfect for a comforting weeknight dinner.
Ingredients
Scale
Main Ingredients
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed (about 15 oz)
- 1 can corn, drained (about 15 oz)
- 1 can diced tomatoes with green chilies (about 10 oz)
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Optional Topping
- Tortilla chips, crushed or whole
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the casserole mixture.
- Combine ingredients: In a large mixing bowl, add the cooked shredded chicken, black beans, corn, diced tomatoes with green chilies, salsa, ground cumin, chili powder, salt, and pepper. Stir thoroughly until all ingredients are evenly incorporated.
- Transfer mixture to casserole dish: Lightly grease a casserole dish, then spread the mixture evenly across the bottom, ensuring a flat, uniform layer.
- Add cheese topping: Sprinkle the shredded cheese evenly over the top of the mixture, covering it completely to allow for a gooey, melted cheese layer after baking.
- Bake: Place the casserole dish in the preheated oven and bake for 30 minutes or until the cheese has melted completely and is bubbly and slightly golden.
- Serve: Remove from oven and serve the casserole hot. For added texture and flavor, optionally top with crushed or whole tortilla chips before serving.
Notes
- You can substitute the cooked shredded chicken with rotisserie chicken for convenience.
- Use your favorite type of salsa; mild or spicy depending on your taste preference.
- For a healthier version, choose reduced-fat cheese or use less cheese.
- This casserole can be prepared a day ahead and refrigerated before baking to save time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
