Description
This Mexican Chicken Casserole is packed with shredded chicken, black beans, corn, cheese, and a creamy salsa mixture—all layered with tortilla chips or tortillas and baked until bubbly and golden. It’s comforting, hearty, and loaded with bold Tex-Mex flavor!
Ingredients
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3 cups cooked shredded chicken (rotisserie works great)
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1 can (15 oz) black beans, drained and rinsed
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1 cup frozen corn (thawed) or 1 can corn, drained
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1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
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1 cup sour cream
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1 cup salsa (your favorite)
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1 teaspoon cumin
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1 teaspoon chili powder
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Salt and pepper, to taste
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2 cups shredded Mexican blend cheese
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3 cups crushed tortilla chips or 8 small flour tortillas, torn
Instructions
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Preheat oven to 375°F (190°C).
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In a large bowl, combine shredded chicken, black beans, corn, Rotel, sour cream, salsa, cumin, chili powder, salt, and pepper. Mix until well combined.
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Grease a 9×13-inch casserole dish.
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Layer half the crushed chips or tortillas on the bottom.
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Spoon half of the chicken mixture on top, then sprinkle with 1 cup of cheese.
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Repeat layers with remaining chips, chicken mixture, and top with the remaining 1 cup of cheese.
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Cover with foil and bake for 25 minutes.
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Uncover and bake another 10–15 minutes, or until cheese is melted and bubbly.
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Let rest for 5–10 minutes before serving. Garnish with cilantro, green onions, or diced avocado if desired.
Notes
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Add jalapeños or hot sauce for extra heat.
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You can swap sour cream for Greek yogurt.
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Leftovers keep well and are great for meal prep!
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Freeze before baking for up to 3 months.