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To make a tasty Mexican chicken casserole, you'll need these ingredients: - 2 cups cooked shredded chicken - 1 cup black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 can (15 oz) diced tomatoes with green chilies - 1 cup onion, chopped - 1 red bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1 cup shredded cheddar cheese - 1 cup tortilla chips, crushed - 1/2 cup fresh cilantro, chopped - Salt and pepper to taste - 2 tablespoons olive oil Using high-quality ingredients makes a big difference. Fresh chicken tastes better than frozen. Good tomatoes add rich flavor. Fresh herbs like cilantro bring brightness. Always use fresh spices for the best taste. Quality cheese melts perfectly and gives you a nice texture. For chicken, I love using organic or free-range options. They have better taste and texture. For canned tomatoes, brands like Rotel or Hunt's work well. They add a zesty kick. I prefer Goya for black beans as they are well-seasoned. For cheese, Cabot or Tillamook cheddar gives a great melt. Lastly, choose good-quality tortilla chips, like Tostitos or Mission, as they stay crunchy even in the casserole. {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). This step warms the oven for even cooking. While it heats, grab a 9x13 inch baking dish. You won’t need to grease it, as the cheese will help prevent sticking. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 cup of chopped onion and 1 red bell pepper, diced. Sauté them for about 5 minutes. You want them soft but not brown. Then, stir in 2 cups of cooked shredded chicken, 1 cup of black beans (drained and rinsed), and 1 cup of corn. Add 1 can of diced tomatoes with green chilies too. Sprinkle in 1 teaspoon each of ground cumin, chili powder, garlic powder, salt, and pepper. Mix well and cook for another 5 minutes. This allows the flavors to blend. Now, it’s time to layer. Start by placing half of the crushed tortilla chips evenly at the bottom of the baking dish. Pour the warm chicken mixture over the chips, spreading it out. Top it with the remaining crushed tortilla chips. Finally, sprinkle 1 cup of shredded cheddar cheese over everything. Bake in your preheated oven for 20-25 minutes. The cheese should be bubbly and golden brown when it’s done. Once it's out, let it cool for a few minutes. Don’t forget to garnish with fresh cilantro before serving. Enjoy this tasty meal with your family! To keep your tortilla chips crispy, layer them carefully. Start by adding the first half of the crushed chips on the bottom. Make sure they are dry and fresh. This helps them hold their crunch. You can also bake the chips for a few minutes before using them. This step removes any moisture and makes them even crispier. Avoid pouring too much sauce on the chips. The less liquid, the better. Shredding chicken can be simple. First, let the chicken cool a bit. This makes it easier to handle. Use two forks to pull the chicken apart. You can also use your hands if it’s cool enough. For even faster shredding, try a stand mixer. Just place the chicken in the bowl and mix on low speed. It will shred in seconds. This technique saves time and effort. To add more flavor, use spices wisely. Cumin, chili powder, and garlic powder give great taste. You can also add jalapeños for heat. If you like a smoky flavor, try smoked paprika. Fresh herbs like cilantro brighten the dish. Squeeze fresh lime juice on top for extra zest. Taste as you go. Adjust spices to fit your family's taste. These little tweaks can make a big difference. Pro Tips Use Rotisserie Chicken: For a quick and easy option, use store-bought rotisserie chicken. This saves time and adds extra flavor to your casserole. Customize Your Veggies: Feel free to add or substitute other vegetables like zucchini or spinach to suit your taste or to use up what you have on hand. Make It Spicy: If you enjoy a kick of heat, add some diced jalapeños or a dash of hot sauce to the mixture for an extra layer of flavor. Rest Before Serving: Let the casserole rest for a few minutes after baking. This helps it set and makes it easier to serve. {{image_2}} You can make a great vegetarian version of this casserole. Instead of chicken, use extra black beans or chickpeas. You can add mushrooms for a meaty texture. Use vegetable broth instead of chicken broth if you want more flavor. To make this casserole gluten-free, choose gluten-free tortilla chips. Check the labels on canned goods, like tomatoes and beans, to ensure they are gluten-free. Use corn tortillas instead of chips for a different base. You can change the toppings to fit your taste. Try adding sliced jalapeños for heat. Fresh avocado makes a creamy topping. You can also use sour cream for a cool finish. Add more cheese or even a layer of guacamole for extra flavor. After enjoying your Mexican chicken casserole, store leftovers in an airtight container. Let the casserole cool down first. This helps keep the flavors fresh. Place it in the fridge for up to three days. Label the container with the date to track freshness. To reheat, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to prevent drying out. Heat for about 20 minutes until it’s warm. You can also use the microwave. Heat in short bursts of one minute. Stir in between to ensure even heating. You can freeze the casserole for later. Cut it into portions and wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. It will stay good for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above. Enjoy your meal anytime! Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and mix it with the other ingredients. This way, you skip the cooking step and get a tasty meal fast. You can keep the casserole in the fridge for about three to four days. Just make sure to cover it well. This keeps it fresh and safe to eat. When ready to enjoy, just reheat it until it's hot. Yes, you can make this dish ahead of time. Prepare the casserole and store it in the fridge before baking. Just bake it when you are ready to eat. This makes meal prep easy and fun for busy days. This article covered ingredients, step-by-step cooking, tips, variations, and storage. Choosing quality ingredients is key to a tasty casserole. I outlined easy steps to prep and cook your dish. You gained tips to avoid soggy chips and boost flavor. Plus, I shared ways to customize for dietary needs. In the end, enjoy your cooking journey and make this casserole your own. Great meals bring joy to your table. With these tips, you can create a dish everyone will love. Happy cooking!

Mexican Chicken Casserole

A delicious and hearty casserole featuring shredded chicken, black beans, corn, and topped with cheese and tortilla chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 cup onion, chopped
  • 1 red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1 cup tortilla chips, crushed
  • 0.5 cup fresh cilantro, chopped
  • to taste salt and pepper
  • 2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until they are softened.
  • Stir in the shredded chicken, black beans, corn, diced tomatoes with green chilies, cumin, chili powder, garlic powder, salt, and pepper. Cook for another 5 minutes until everything is well combined and warmed through.
  • In a 9x13 inch baking dish, layer half of the crushed tortilla chips evenly on the bottom.
  • Pour the chicken mixture over the tortilla chips, spreading it out evenly.
  • Top with the remaining crushed tortilla chips and sprinkle the shredded cheddar cheese over the top.
  • Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
  • Remove from the oven and let it cool for a couple of minutes. Garnish with fresh cilantro before serving.

Notes

Garnish with fresh cilantro before serving.
Keyword casserole, chicken, Mexican