Mexican Chicken Casserole
A comforting and flavorful casserole loaded with tender shredded chicken, black beans, corn, and topped with cheese, perfect for casual dinners or gatherings.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken You can use leftover rotisserie chicken.
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 can diced tomatoes with green chilies With their juices
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups shredded cheese (cheddar or a Mexican blend) Feel free to experiment with different cheese options.
- 1 cup sour cream
- 1 package tortilla chips Used for the base layer.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked shredded chicken, black beans, corn, and diced tomatoes (with their juices).
- Add in the cumin and chili powder, mixing everything together until evenly distributed.
- Grease a casserole dish with cooking spray or oil.
- Layer the tortilla chips at the bottom of the dish.
- Spoon the chicken mixture evenly over the tortilla chips, covering them well.
- Dollop the sour cream over the top and spread it out gently.
- Sprinkle the shredded cheese generously over the sour cream layer.
- If desired, repeat the layering process and finish with a final layer of cheese.
Baking
- Place the dish in the preheated oven and bake for 25-30 minutes.
- Monitor as the cheese melts and becomes bubbly.
- Once done, let it cool for a few minutes before serving.
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Notes
Consider garnishing with fresh cilantro or sliced green onions before serving. This dish is great for meal prep and leftovers can be stored for up to 3 days in the refrigerator.