Mexican Chicken Casserole

A comforting and easy-to-make casserole combining tender chicken, zesty spices, and gooey cheese, perfect for busy nights.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded or cubed Use rotisserie chicken for quicker preparation.
1 can (15 oz) black beans, rinsed and drained Can substitute with pinto or refried beans.
1 can (15 oz) corn, drained Fresh or frozen corn can also be used.
1 cup salsa Choose your preferred heat level.
1 cup sour cream For a lighter version, use Greek yogurt.
2 cups shredded cheese (cheddar or Mexican blend) Feel free to adjust the cheese type.
1 teaspoon cumin
1 teaspoon chili powder
to taste Salt and pepper Adjust seasoning as desired.
Tortilla chips Optional for serving.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Stir until well combined.

Assembly

Spread half of the chicken mixture in a 9x13 inch baking dish.
Dollop and spread half of the sour cream over the chicken mixture.
Sprinkle one cup of shredded cheese over the sour cream layer.
Repeat the layers with the remaining chicken mixture, sour cream, and cheese.

Baking

Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Serving

Let it rest for a few minutes before serving. Enjoy warm, optionally topped with extra tortilla chips.

Notes

Feel free to add jalapeños or spicy sausage for an extra kick. This casserole is freezer-friendly; double the recipe and save some for another night. Leftovers are perfect reheated for lunch.