Mexican Chicken Casserole
This easy and hearty Mexican Chicken Casserole is packed with bold flavors, tender chicken, beans, corn, and melted cheese layered with tortillas. Perfect for busy weeknights, this one-dish meal is comforting, customizable, and great for meal prep.
Ingredients
- 2 cups cooked shredded chicken
- 1 can 15 oz black beans (drained and rinsed)
- 1 cup corn fresh, frozen, or canned
- 1 can 10 oz diced tomatoes with green chilies
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded cheese cheddar or Mexican blend
- 6 –8 small tortillas corn or flour
Instructions
- Preheat oven:
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Prepare filling:
- In a large bowl, mix shredded chicken, black beans, corn, diced tomatoes, salsa, and spices until well combined.
- Layer the casserole:
- Spread a thin layer of the mixture in the dish. Add tortillas, more filling, and cheese. Repeat layers, finishing with cheese on top.
- Bake:
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Rest and serve:
- Let sit for 5–10 minutes before serving to allow the casserole to set.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- Let the casserole rest before slicing for better structure.
- Adjust spice level with jalapeños or hot sauce.
- Avoid excess liquid to prevent sogginess.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.