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Mexican Chicken Casserole

This Mexican Chicken Casserole is a comforting and delicious one-pan dish perfect for busy nights. Quick and easy to make, it brings the flavors of Mexico to your dinner table and is sure to please the whole family.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded rotisserie chicken works beautifully
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn fresh, frozen, or canned will do
  • 1 jar (16 oz) salsa grab your favorite for an extra kick
  • 1 cup sour cream
  • 2 cups shredded cheese cheddar, Monterey Jack, or a mix
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: sliced jalapeños, chopped cilantro, or avocado for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, black beans, corn, salsa, sour cream, and 1 cup of the shredded cheese. Sprinkle in the cumin, garlic powder, salt, and pepper. Stir until everything is well-coated.
Baking
  1. Pour the chicken mixture into a 9x13 inch baking dish. Spread it evenly, and sprinkle the remaining 1 cup of cheese on top.
  2. Bake for about 25-30 minutes, or until the cheese is melted and bubbly.
Serving
  1. Let the casserole cool for a few minutes before serving. Top with jalapeños, cilantro, or avocado if desired.

Notes

Feel free to toss in some diced bell peppers or spinach for an extra veggie boost. This dish can also be made ahead of time and baked just before serving.