Cheesy Mexican Chicken Casserole
A cheesy, layered chicken casserole with black beans, corn, and fire-roasted tomatoes that comes together fast for a weeknight dinner.
Equipment
- 13" x 9" baking pan
- Large skillet
- Cutting board
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 cup shredded cooked chicken
- 15.5 oz black beans rinsed and drained, canned
- 15.25 oz corn drained, canned
- 1.5 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp freshly ground black pepper
- 15 oz fire-roasted tomatoes canned
- 10.5 oz cream of chicken soup canned
- 2 cup crushed tortilla chips divided
- 1.5 cup shredded cheddar divided
- 1.5 cup shredded Monterey Jack divided
- fresh cilantro, chopped for serving
- tomatoes, diced for serving
- avocado, sliced for serving
Instructions
- Preheat oven to 350°F (175°C). Grease a 13" x 9" baking pan thoroughly with cooking spray.
- In a large skillet, heat the neutral oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and just beginning to turn golden, about 5 minutes.
- If using, add the jalapeño and garlic to the skillet. Cook, stirring constantly, for about 1 minute, until the garlic is fragrant.
- Add the shredded chicken, black beans, corn, kosher salt, chili powder, cumin, and black pepper. Stir together and cook until warmed through, about 5 minutes.
- Stir in the fire-roasted tomatoes and cream of chicken soup until well combined.
- Spread half of the chicken mixture evenly across the bottom of the prepared baking pan.
- Top with half the crushed tortilla chips, half the shredded cheddar, and half the shredded Monterey Jack.
- Repeat the layers with the remaining chicken mixture, tortilla chips, cheddar, and Monterey Jack.
- Bake until bubbly around the edges and the cheese is melted and lightly golden, about 25 to 30 minutes.
- Remove from the oven and garnish with chopped cilantro, diced tomatoes, sliced avocado, and thinly sliced jalapeño before serving.
Notes
Can be assembled up to 24 hours ahead and refrigerated; add 10-15 minutes to bake time if baking from cold. Store leftovers in an airtight container in the fridge for 3-4 days. Freezes well baked or unbaked for up to 2-3 months; thaw overnight in the fridge before reheating.
