Mexican Chicken Casserole
A flavorful and comforting dish that combines shredded chicken, black beans, corn, and cheese, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for total time-saving!
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 can diced tomatoes with green chilies (10 oz) For a little kick!
- 1 cup salsa Add more if you're feeling adventurous!
- 1 cup sour cream
- 2 cups shredded cheese (cheddar, Monterey Jack, or a combination) Your choice!
- 8 pieces flour tortillas, cut into strips
- 1 tablespoon taco seasoning
- Salt and pepper to taste
Optional Toppings
- cilantro For garnish
- avocado For garnish
- sliced jalapeños For added spice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Gather all your ingredients.
Mix the Ingredients
- In a large bowl, combine the cooked chicken, black beans, corn, diced tomatoes with green chilies, salsa, sour cream, taco seasoning, and a sprinkle of salt and pepper. Stir gently until well blended.
Layer the Casserole
- In a greased 9x13 inch baking dish, layer half of the flour tortilla strips on the bottom, followed by half of the chicken mixture, and a cup of cheese on top. Repeat the layers with the remaining ingredients, finishing with the remaining cheese.
Bake the Casserole
- Bake in the preheated oven for about 25-30 minutes, or until bubbly and cheese is starting to brown.
Serve
- Let it cool for a few minutes before serving. Top with cilantro, avocado slices, or jalapeños. Enjoy!
Notes
Feel free to experiment with ingredients like bell peppers or mushrooms for added flavor. Store leftovers in an airtight container for up to three days in the fridge.