Looking for a hearty meal that combines the zest of Mexican cuisine with the comfort of a casserole? This Mexican chicken casserole recipe is your answer! Layered with tender chicken, colorful veggies, and a velvety sauce, it’s both satisfying and easy to prepare. Perfect for busy weeknights or gatherings, this dish is a crowd-pleaser that will have everyone coming back for seconds!
Ingredients
– 2 cups cooked chicken, shredded
– 1 can black beans, rinsed and drained
– 1 can corn, drained
– 1 cup bell peppers, chopped
– 1 cup salsa
– 1 cup sour cream
– 2 cups shredded cheese (cheddar or Mexican blend)
– 8 corn tortillas, cut into strips
– 1 tsp cumin
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6. Preparation time is about 20 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 380 calories, 20g protein, 15g fat, 40g carbohydrates, and 8g fiber.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, black beans, corn, and bell peppers.
- Add salsa, sour cream, cumin, salt, and pepper to the mixture and stir well.
- In a greased casserole dish, layer the bottom with half of the tortilla strips.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle a layer of cheese over the chicken mixture.
- Add another layer of tortilla strips, followed by the remaining chicken mixture.
- Top with the remaining tortilla strips and cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Alternative Ingredients
You can easily substitute black beans with pinto beans, or use Greek yogurt instead of sour cream for a healthier option. Additionally, feel free to add your favorite vegetables such as zucchini or mushrooms.
Serving and Pairings
This casserole pairs beautifully with a fresh green salad, guacamole, or tortilla chips. A side of Mexican rice or refried beans can also complement the flavors perfectly.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F until heated through. This casserole can also be frozen for up to 2 months; just make sure to cover it well.
Cooking Mistakes
- Overcooking the chicken can make it dry; ensure it’s just cooked through before shredding.
- Using too much liquid can make the casserole soggy; adjust the salsa and sour cream accordingly.
- Not greasing the casserole dish properly may cause sticking.
- Forgetting to let the casserole cool slightly before serving can lead to a messy presentation.
- Skipping the layering process can lead to uneven cooking.
Helpful Tips
- Prep ingredients in advance to save time.
- Use rotisserie chicken for a quick shortcut.
- Experiment with different types of cheese for varied flavors.
- Garnish with fresh cilantro or green onions for added freshness.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just cover it and store it in the refrigerator until ready to bake.
Is this recipe spicy?
The spice level depends on the salsa used. Choose mild salsa for less heat or spicy for more kick!
Can I use frozen chicken?
Yes, you can use frozen chicken. Just ensure it’s fully cooked before shredding for the casserole.
What can I serve with this dish?
A fresh salad, guacamole, or Mexican rice complements the casserole nicely.
How do I know when the casserole is done?
The casserole is done when the cheese is melted and bubbly, and the edges are slightly golden.
Conclusion
This Mexican chicken casserole recipe is a delightful blend of flavors and textures, making it a perfect addition to your weeknight meals. Easy to prepare and packed with nutritious ingredients, it’s sure to satisfy everyone at the table. Enjoy the vibrant taste of Mexico in every bite!
Mexican Chicken Casserole
Ingredients
- 2 cups cooked chicken shredded
- 1 can black beans rinsed and drained
- 1 can corn drained
- 1 cup bell peppers chopped
- 1 cup salsa
- 1 cup sour cream
- 2 cups shredded cheese cheddar or Mexican blend
- 8 corn tortillas cut into strips
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, black beans, corn, and bell peppers.
- Add salsa, sour cream, cumin, salt, and pepper to the mixture and stir well.
- In a greased casserole dish, layer the bottom with half of the tortilla strips.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle a layer of cheese over the chicken mixture.
- Add another layer of tortilla strips, followed by the remaining chicken mixture.
- Top with the remaining tortilla strips and cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
