Description
A cozy and satisfying casserole featuring shredded chicken, cheese, beans, and bold Tex-Mex flavors, perfect for a busy weeknight dinner.
Ingredients
Main Ingredients
- 3 cups shredded cooked chicken (Rotisserie chicken is perfect for this recipe.)
- 1 can black beans, rinsed and drained
- 1 can corn, drained ((or frozen corn, thawed))
- 1 can diced tomatoes with green chiles ((Rotel style))
- 1 small onion, chopped ((optional, but tasty))
- 2-3 cups shredded cheese ((cheddar, Monterey Jack, or a blend))
- 1 cup sour cream ((or plain Greek yogurt))
- 1 cup salsa ((choose mild or hot))
- 1-2 teaspoons taco seasoning ((store bought or homemade))
- TBD pieces tortilla chips or corn tortillas ((for layers))
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F.
- In a large bowl, mix shredded chicken, beans, corn, tomatoes, salsa, sour cream, taco seasoning, half the cheese, and a little salt and pepper.
- Lightly grease a 13×9 baking dish.
Layering
- Add a layer of crushed tortilla chips or torn tortillas.
- Spoon on half the chicken mixture and spread it out.
- Add another layer of chips or tortillas.
- Add the rest of the chicken mixture.
- Top with the remaining cheese.
Baking
- Bake for 20 to 25 minutes until hot and bubbly.
- Let it rest 5 to 10 minutes before serving to allow it to set up.
Notes
This casserole can be assembled and refrigerated for up to 24 hours. Bake it straight from the fridge, adding 5-10 extra minutes to the bake time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Cuisine: Mexican, Tex-Mex