Description
A vibrant and comforting Mexican chicken casserole filled with tender chicken, zesty spices, and melty cheese, perfect for family gatherings.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3 cups cooked chicken breast, shredded
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 cup frozen corn, thawed
- 1 cup black beans, rinsed and drained
- ¼ cup fresh cilantro, chopped
- ¾ cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 small corn tortillas
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and red bell pepper; sauté for about 5 minutes.
- Add minced garlic and cook for 1 minute.
- Stir in shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper.
- Mix in Rotel tomatoes, corn, black beans, and cilantro.
- Fold in sour cream until combined.
- In a 9×13-inch baking dish, spread a thin layer of the chicken mixture.
- Layer 5 corn tortillas, then add half of the remaining chicken mixture and half of the cheese.
- Repeat with the remaining tortillas, chicken mixture, and cheeses.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
- Let rest for 5-10 minutes before serving.
Notes
For added flavor, sprinkle fresh cilantro and lime wedges on the side. Adjust baking time if casserole is refrigerated before cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg