Mexican Chicken Casserole
Easy and delicious Mexican inspired chicken casserole recipe! Layers of cream chicken, black beans, corn, tomatoes, cheese and tortilla chips oven baked in a casserole dish.
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Servings: 8 servings
Calories: 441kcal
Ingredients
- 2 large chicken breast boneless, skinless
- 1 cup sour cream
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp onion powder
- 10 oz canned Rotel (tomatoes and green chilies) drained
- 15 oz black beans drained
- 1 cup frozen corn
- 2 cups cheese (mozzarella, Colby jack, Monterey Jack) shredded
- 1 cup tortilla chips crushed
Garnish
- 2 tbsp cilantro chopped
- 1 avocado sliced
- 1/2 cup salsa
- 1 jelapeno sliced
Instructions
- Bring water to boil in a pot. Add chicken breast. Cook for 15 minutes, or until chicken is fully cooked. Remove and shred chicken. Set aside. (See note 1)
- Pre-heat oven to 375℉
- In a bowl combine sour cream, salt, garlic powder, ground cumin, paprika and onion powder. (Note 2)
- Add mixture to shredded chicken. Mix to combine.
- Grease a rectangular 9'x13' dish. Spread shredded chicken evenly to the bottom of the dish.
- Layer with rotel, black beans (drained), corn, and cheese. Top the final layer with tortilla chips.
- Bake for 15 minutes.
- Serve and garnish with cilantro, avocados, jalapeño and salsa. Enjoy!
Notes
Note 1: Alternatively, skip step 1 and use store bought rotisserie chicken instead. Shred until you get 4 cups of rotisserie chicken.
Note 2: Tip: work on Step 3 while chicken is cooking to save time!
Nutrition
Calories: 441kcal | Carbohydrates: 33g | Protein: 27g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 859mg | Potassium: 805mg | Fiber: 8g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 12mg | Calcium: 308mg | Iron: 3mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!