Go Back

Cheesy Mexican Chicken Casserole

A delightful and comforting casserole filled with shredded chicken, beans, corn, and topped with melted cheese, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken use rotisserie for a quick option
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn frozen or canned works well
  • 1 can (10 oz) diced tomatoes with green chilies adds a bit of kick
  • 1 cup salsa store-bought or homemade adds layers of flavor
  • 2 cups shredded cheddar cheese or a blend for extra flavor
  • 1 cup sour cream Greek yogurt is a healthier alternative
  • 4 cups tortilla chips use blue corn for a fun twist
Optional Garnish
  • to taste fresh cilantro for garnishing
  • to taste lime wedges for serving

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine shredded chicken, black beans, corn, diced tomatoes, salsa, and half of the cheese. Season with salt and pepper.
  3. Lightly grease a 9x13-inch casserole dish. Spread half of the tortilla chips at the bottom.
  4. Pour half of the chicken mixture over the chips, then spread sour cream evenly on top.
  5. Layer in the remaining chips followed by the rest of the chicken mixture.
  6. Top with the remaining cheese.
Baking
  1. Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
  2. Let it rest for 5 minutes before serving.
Serving
  1. Garnish with fresh cilantro and serve with lime wedges.

Notes

Healthier swaps include substituting Greek yogurt for sour cream and using low-fat cheese. Consider adding seasonal vegetables for variety.