mexican-chicken-casserole

Easy Recipes

Mexican Chicken Casserole

There’s your average casserole… and then there’s this cheesy, loaded Mexican chicken casserole. Filled with a creamy sauce, two kinds of cheese, and plenty of chicken, there’s something in this Tex-Mex dish for everyone.

Ingredients

  • Cooking spray
  • 2 tbsp. neutral oil
  • 1 medium yellow onion, chopped
  • 1 small jalapeño, stemmed, seeded, finely chopped (optional), plus more, thinly sliced, for serving
  • 2 cloves garlic, finely chopped
  • 3 c. shredded cooked chicken
  • 1 (15.5-oz.) can black beans, rinsed, drained
  • 1 (15.25-oz.) can corn, drained
  • 1 1/2 tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. freshly ground black pepper
  • 1 (15-oz.) can fire-roasted tomatoes
  • 1 (10.5-oz.) can cream of chicken soup
  • 2 c. crushed tortilla chips, divided
  • 1 1/2 c. shredded cheddar, divided
  • 1 1/2 c. shredded Monterey Jack, divided
  • Chopped fresh cilantro, tomatoes, and avocado, for serving

Directions

  1. Step 1Preheat oven to 350°. Grease a 13"-by-9" pan with cooking spray. 
  2. Step 2In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño (if using) and garlic and cook, stirring, until fragrant, about 1 minute more. Add chicken, beans, corn, salt, chili powder, cumin, and pepper and cook, stirring occasionally, until warmed through, about 5 minutes. Add tomatoes and soup and stir to combine. 
  3. Step 3Spread half of chicken mixture on bottom of prepared pan. Top with half of chips, half of cheddar, and half of Monterey Jack. Repeat with remaining chicken mixture, chips, cheddar, and Monetery Jack. 
  4. Step 4Bake casserole until bubbly and cheese is melted, 25 to 30 minutes.
  5. Step 5Top with cilantro, tomatoes, avocado, and jalapeño.