Description
A cheesy and comforting Mexican Chicken Casserole layered with tender chicken, beans, corn, and melty cheese—perfect for family dinner.
Ingredients
3 cups cooked chicken breast, shredded
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 can (10 oz) diced tomatoes with green chilies
1 cup sour cream
2 cups shredded Mexican blend cheese
1 small onion, chopped
1 packet taco seasoning
8 corn tortillas, cut into quarters
1 tablespoon olive oil
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil.
2. Sauté chopped onions in olive oil over medium heat until softened.
3. In a large bowl, mix chicken, beans, corn, tomatoes, onions, sour cream, taco seasoning, salt, and pepper.
4. Layer half the tortillas in the baking dish. Top with half the chicken mixture and cheese. Repeat layers.
5. Cover with foil and bake for 20 minutes.
6. Remove foil and bake an additional 15 minutes until bubbly and golden.
7. Let cool for 5 minutes before serving. Garnish as desired.
Notes
You can prep this casserole a day in advance.
Freezes well for up to 2 months.
Use rotisserie chicken for quicker prep.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 0g
- Sodium: 0mg
- Fat: 19g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 0mg