Mexican Chicken Casserole

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Mexican Chicken Casserole is the kind of dish that winks at your busy week and says, I got this. It mixes pantry pals like canned tomatoes and black beans with shredded chicken and a crunchy chip topping for maximum comfort and minimal drama.

If you dig a creamier vibe sometimes, check out a creamy low carb chicken casserole twist that plays in the same sandbox but with a whole different attitude. Trust me, once you master this version you will want to riff on it.

Why This Recipe is Awesome

Let us be real. This casserole is basically a culinary cheat code. It pulls together fast, feeds a small army, and still manages to taste like you actually put effort into it. It is idiot proof. Even I did not mess it up the first time and that is saying something.

• It uses mostly pantry staples so last minute dinners feel legit.
• It bakes into a bubbly, cheesy goodness that makes everyone at the table hush and stare like it is a religious experience.
• It is flexible. Use what you have and call it genius. IMO that is the hallmark of a great recipe.

Pro tip Always keep a bag of tortilla chips handy. They save dinners and moods.

Ingredients You’ll Need

• 2 cups cooked chicken, shredded. Use leftovers, rotisserie, or stuff you actually made like a responsible adult.
• 1 can black beans, drained and rinsed. Because mushy bean juice is not the vibe.
• 1 cup corn, frozen or canned. Both acceptable. Frozen gets bonus points if you thaw a bit.
• 1 can diced tomatoes with green chilies. Adds a little kick without requiring bravery.
• 1 cup salsa. Pick your comfort heat level. Mild will still look woke.
• 2 cups shredded cheese cheddar or Mexican blend. Cheese is not optional, just FYI.
• 1 tablespoon taco seasoning. Store bought or homemade, same deal.
• 1 cup tortilla chips, crushed. Crunch matters.
• Salt and pepper to taste. Use restraint if you want leftovers to still be edible.
• Chopped cilantro for garnish. Skip if cilantro makes you see soap, I get it.

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine shredded chicken, black beans, corn, diced tomatoes, salsa, taco seasoning, and half of the cheese.
3. Mix well and season with salt and pepper to taste.
4. In a greased baking dish, spread the chicken mixture evenly.
5. Top with crushed tortilla chips and the remaining cheese.
6. Bake in the preheated oven for 30 minutes or until the cheese is bubbly and golden.
7. Garnish with chopped cilantro before serving.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven rookie mistake. That one wastes time and patience.
• Overloading the dish with salsa. It is a casserole not a swimming pool. Too much liquid makes things soggy.
• Using stale chips for the topping. Crunch loses its dignity quickly.
• Skimping on seasoning. Beans and chicken love a little love from salt and pepper.
• Baking too long because you forgot to set a timer. Burned edges are not the dream.

Seriously do not skip the crushed chips on top. It makes the whole thing fun.

Alternatives & Substitutions

Want to switch things up? Easy. Swap the corn for frozen peas if that is what your freezer offered as a peace treaty. No black beans? Use pinto beans or kidney beans and no one will die. Vegetarian? Pull the chicken and double the beans and maybe add a cup of cooked quinoa for heft.

If you prefer a creamier texture, try stirring in 1/2 cup sour cream or cream cheese into the filling. You can also sub Greek yogurt if you want tang without surrendering all gains.

Love spice? Add a splash of hot sauce or a chopped jalapeño. Too spicy? Use mild salsa and extra cheese. For lower carbs, layer with cauliflower rice instead of chips. FYI these swaps work well and keep dinner interesting.

Also if you are into that silky low carb lifestyle there is a version geared for low carb cravings that might be right up your alley.

My personal fav swap is adding a handful of chopped green onions and a squeeze of lime after it comes out of the oven. Small moves, big results.

FAQ (Frequently Asked Questions)

Q Will leftovers keep well in the fridge?
A Yes they do. Pack into an airtight container and eat within 3 to 4 days. Reheat in the oven or microwave. The chips will soften but the flavor will still slap.

Q Can I freeze this casserole?
A You can. Freeze before baking for up to 3 months. Thaw overnight and bake a little longer. Or freeze baked portions for quick meal rescue missions.

Q Can I use fresh tomatoes instead of canned?
A Sure you can. Dice them small and maybe drain a bit to avoid adding too much liquid. Canned tomatoes bring consistency though so choose your adventure.

Q How spicy does this taste?
A It depends on your salsa and the canned tomatoes with green chilies. Use mild salsa for a chill meal and go hotter if you deserve the burn.

Q Can I double the recipe?
A Absolutely. Use a larger baking dish and increase baking time by 10 to 15 minutes or until bubbly in the center. Keep an eye on it.

Q Do I have to use tortilla chips for the topping?
A No but they are highly recommended. You can use crushed crackers or even panko for crunch. Chips bring that southwestern vibe so I vote yes.

Q Is this kid friendly?
A Mostly yes. Tone down the chili and salsa heat and it will likely get eaten without protest.

Final Thoughts

You made it. You are officially ready to make dinner that looks like it took longer than it did. This casserole is perfect for lazy weeknights, casual dinner parties, or the kind of day when you want a warm hug on a plate. Go ahead and experiment. Add a squeeze of lime, a dollop of sour cream, or extra cilantro if you are feeling bougie.

Now go impress someone or yourself with your new culinary skills. You have earned it.

Mexican Chicken Casserole

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None specified

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Description

A quick and easy Mexican Chicken Casserole that combines pantry staples for a delicious comfort dish.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 can black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 can diced tomatoes with green chilies
• 1 cup salsa
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 tablespoon taco seasoning
• 1 cup tortilla chips, crushed
• Salt and pepper to taste
• Chopped cilantro for garnish

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Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine shredded chicken, black beans, corn, diced tomatoes, salsa, taco seasoning, and half of the cheese.
3. Mix well and season with salt and pepper to taste.
4. In a greased baking dish, spread the chicken mixture evenly.
5. Top with crushed tortilla chips and the remaining cheese.
6. Bake in the preheated oven for 30 minutes or until the cheese is bubbly and golden.
7. Garnish with chopped cilantro before serving.

Notes

Ensure to preheat the oven and avoid adding too much salsa to prevent sogginess. Can be customized with various ingredient swaps.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 80mg

Keywords: chicken casserole, easy dinner, Mexican recipe, comfort food, pantry staples