Mexican Chicken Casserole
A hearty and flavorful Mexican-inspired casserole featuring seasoned chicken, black beans, corn, tomatoes, and cheese, baked to perfection with a crispy tortilla topping.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper optional
- 15 oz black beans, drained and rinsed canned
- 15 oz corn, drained canned
- 10 oz diced tomatoes with green chilies such as Rotel, undrained
- 1 cup salsa
- 2 cups shredded Mexican blend cheese divided
- 7 corn tortillas cut into strips 6-8 tortillas, average 7 used
- 0.25 cup chopped fresh cilantro optional
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, chili powder, smoked paprika, and cayenne (if using); cook for 1 minute until fragrant.
- Stir in shredded chicken, black beans, corn, diced tomatoes with chilies, salsa, and 1 cup of shredded cheese. Season with salt and pepper. Cook for 5-7 minutes until heated through. Remove from heat.
- Spread half of the chicken mixture into the prepared baking dish. Top with half of the tortilla strips, then repeat layers with remaining chicken mixture and tortilla strips.
- Sprinkle remaining 1 cup of cheese over the top.
- Bake uncovered for 25-30 minutes, or until cheese is melted and bubbly and edges are lightly browned.
- Let cool for 5-10 minutes before serving. Garnish with chopped cilantro if desired.
Notes
For a spicier kick, increase the cayenne pepper or use hot salsa. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.