0 from 9 votes
Mexican Chicken Casserole
Rich, cheesy with wonderful Mexican flair, this chicken casserole feeds a hungry crowd and can be made in advance and is so easy, you'll want to make it every week.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8
Calories: 53803 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 3 cups cooked chopped chicken chopped (I used leftover rotisserie chicken).
- 1 tablespoon olive oil
- 1-2 jalapeno peppers, seeded and diced depending on how spicy you like it
- 1 small diced onion
- ½ diced sweet bell pepper
- 2 large cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- ¾ teaspoon chili powder
- pinch cayenne pepper (optional)
- 4 ounces cream cheese
- 1 cup leftover cooked rice
- 10 ounce can Ro-Tel with juices or canned diced tomatoes with green chilies
- 15 ounces canned black beans, rinsed and drained
- 15 ounces frozen or canned corn
- 12 ounces shredded Mexican blend cheese divided
- 1½ cups lightly crushed tortilla chips
- ⅓ cup chopped fresh cilantro
FOR SERVING use your choice of:
- additional cilantro
- sliced green onions
- sour cream
- Diced avocado
- salsa tomato salsa or salsa verde
- Pico de Gallo
- diced tomatoes
Instructions
- Preheat the oven to 350° F.
- Heat a large skillet over medium high heat. When the pan is hot, add 1 tablespoon olive oil and swirl it in the pan to coat the bottom. Add 1 small diced onion, ½ diced sweet bell pepper, 1-2 jalapeno peppers, seeded and diced.
- Sweat the vegetables for 2-3 minutes, stirring occasionally until softened and fragrant. Stir in 2 large cloves garlic, minced and cook for an additional minute.
- Add ½ teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon cumin, ¾ teaspoon chili powder, pinch cayenne pepper and stir until the vegetables are well coated.
- Add 15 ounces canned black beans, rinsed and drained, 15 ounces frozen or canned corn, 10 ounce can Ro-Tel with juices, 1 cup leftover cooked rice and stir to combine.
- Stir in 4 ounces cream cheese until it melts completely and evenly coats the vegetables.
- Stir in 3 cups cooked chopped chicken and ½ of the Mexican cheese blend.
- Spray a 2-quart casserole with nonstick spray. Transfer the Mexican chicken filling to a casserole dish. Top with crushed tortilla chips and bake for 20 minutes. (if the chips start to become too brown, rest a piece of foil over the casserole).
- Top with the remaining cheese and bake for an additional 10 minutes or until the cheese is melty and gooey.
- Serve with your favorite accompaniments.
Cup of Yum
Nutrition Information
Calories
538.03kcal
(27%)
Carbohydrates
54.42g
(18%)
Protein
31.47g
(63%)
Fat
22.04g
(34%)
Saturated Fat
9.19g
(46%)
Polyunsaturated Fat
3.8g
Monounsaturated Fat
6.66g
Trans Fat
0.02g
Cholesterol
76.68mg
(26%)
Sodium
955.96mg
(40%)
Potassium
673.34mg
(19%)
Fiber
6g
(24%)
Sugar
2.6g
(5%)
Vitamin A
857.08IU
(17%)
Vitamin C
18.99mg
(21%)
Calcium
573.73mg
(57%)
Iron
2.56mg
(14%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 53803
% Daily Value*
| Calories | 538.03kcal | 27% |
| Carbohydrates | 54.42g | 18% |
| Protein | 31.47g | 63% |
| Fat | 22.04g | 34% |
| Saturated Fat | 9.19g | 46% |
| Polyunsaturated Fat | 3.8g | 22% |
| Monounsaturated Fat | 6.66g | 33% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 76.68mg | 26% |
| Sodium | 955.96mg | 40% |
| Potassium | 673.34mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 2.6g | 5% |
| Vitamin A | 857.08IU | 17% |
| Vitamin C | 18.99mg | 21% |
| Calcium | 573.73mg | 57% |
| Iron | 2.56mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.