Mexican Chicken Casserole
A hearty and flavorful Mexican Chicken Casserole layered with tender chicken, cheese, tortillas, and a zesty blend of spices — perfect for an easy family dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups shredded cheddar or Mexican blend cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 8 small corn tortillas, cut into halves or quarters
- 2 tablespoons chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, diced tomatoes with green chilies, black beans, corn, chili powder, cumin, salt, and pepper.
- Spread a thin layer of the chicken mixture on the bottom of the baking dish.
- Layer half of the tortilla pieces over the mixture, then top with half of the remaining chicken mixture and half of the shredded cheese.
- Repeat with the remaining tortillas, chicken mixture, and cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until cheese is bubbly and golden.
- Garnish with chopped fresh cilantro if desired. Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Add sliced jalapeños for extra spice.
- Serve with a side of salsa, guacamole, or a fresh green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
Find it online: https://ukfinda.com/mexican-chicken-casserole/