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Mexican Chicken Casserole
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Mexican Chicken Casserole
A vibrant and flavorful dish that combines the best of Mexican cuisine with the comfort of a classic casserole. This recipe features tender chicken, black beans, and a blend of cheeses, all wrapped up in a crispy tortilla crust and topped with a dollop of sour cream and a sprinkle of cilantro. Perfect for a weeknight dinner or a special occasion, this casserole is sure to delight both kids and adults alike. With its rich and creamy sauce, crunchy tortilla strips, and a medley of textures, this dish is a true fiesta on a plate.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy, Soy
Ingredients
1 pound
Boneless, Skinless Chicken Breasts
140 Calories
6 corn tortillas
Tortillas
120 Calories
1 can (15 ounces)
Black Beans, drained and rinsed
225 Calories
1 medium onion
Diced Onion
45 Calories
1 medium bell pepper
Diced Bell Pepper
60 Calories
1 cup
Shredded Cheddar Cheese
115 Calories
1 cup
Shredded Monterey Jack Cheese
110 Calories
1 can (14.5 ounces)
Canned Diced Tomatoes with Green Chilies
120 Calories
2 tablespoons
Olive Oil
190 Calories
1 teaspoon
Cumin
6 Calories
1/2 teaspoon
Paprika
2 Calories
to taste
Salt and Pepper
0 Calories
1/2 cup
Sour Cream
50 Calories
1/4 cup
Cilantro, chopped
20 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes. Add the diced bell pepper and cook until tender, about 5 minutes more.
2
Add the cumin and paprika to the skillet and cook for 1 minute, stirring constantly. Stir in the canned diced tomatoes with green chilies and bring to a simmer. Reduce the heat to low and let simmer while you prepare the tortillas.
3
In a large bowl, combine the shredded cheddar and Monterey Jack cheese. Stir until well combined. Set aside.
4
In a separate bowl, combine the cooked chicken, black beans, and diced onion and bell pepper mixture. Stir until well combined. Set aside.
5
To assemble the casserole, spread a thin layer of the cheese mixture in the bottom of a 9x13-inch baking dish. Arrange 2 tortillas on top of the cheese, overlapping them slightly. Spoon half of the chicken and bean mixture over the tortillas, followed by half of the remaining cheese mixture. Repeat the layers, starting with the tortillas, then the chicken and bean mixture, and finally the remaining cheese mixture.
6
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7
Remove the casserole from the oven and let it cool for a few minutes. Serve hot, garnished with a dollop of sour cream, a sprinkle of cilantro, and a few crunchy tortilla strips on top.
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Where cooking meets life and technology.
© 2025 Cooklaif