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–+ servings

Mexican Chicken Casserole

A delightful casserole featuring tender shredded chicken, black beans, corn, and zesty salsa, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken This is the star of the dish, providing protein and a savory base.
  • 1 can black beans 15 ounces, drained and rinsed.
  • 1 can corn 15 ounces.
  • 1 can diced tomatoes with green chilies 10 ounces.
  • 1 cup salsa Choose your favorite salsa for an extra layer of flavor.
  • 1 teaspoon chili powder This spice enhances the overall taste.
  • 1 teaspoon cumin Adds a unique, aromatic quality.
  • 1/2 teaspoon garlic powder Provides a subtle yet essential flavor.
  • 1/2 teaspoon onion powder Adds depth and sweetness.
  • 2 cups shredded cheddar cheese For that gooey, melty topping.
  • 8 small flour tortillas Cut into quarters.
  • 1/4 cup chopped fresh cilantro Optional garnish.

Equipment

  • 9x13-inch Baking Dish

Method
 

  1. Prep your ingredients by shredding the chicken, draining the beans and corn, and chopping cilantro.
  2. Cook raw chicken by boiling, baking, or sautéing until fully cooked.
  3. In a large bowl, combine chicken, beans, corn, tomatoes, salsa, and spices. Mix well.
  4. Layer half of the tortillas in a greased baking dish, followed by half of the chicken mixture and half of the cheese. Repeat layers.
  5. Preheat oven to 350°F. Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes.
  6. Let cool for 5-10 minutes before serving.

Nutrition

Calories: 350kcalProtein: 28gSodium: 800mg

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.

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