Mexican Chicken Casserole
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
55 mins
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Servings
12
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Calories
627 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Mexican Chicken Casserole
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Mexican Chicken Casserole is an easy weeknight meal that everyone loves. Layers of tender chicken, rice, and beans topped with two kinds of cheese!
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Ingredients
- 4 chicken breasts boneless, skinless
- 1 cup Red Enchilada Sauce (mild or medium)
- 7 ounces diced green chiles
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 2 cups rice uncooked (calrose rice works great if you want to have layers that are more intact-- you can pat the layers down and it stays together better-- but long grain white rice works great too)
- 1 tablespoon cilantro chopped
- 1 tablespoon lime juice
- 2 cans cream of chicken soup undiluted
- 1 cup sour cream
- 1 1/2 cups salsa (mild or medium)
- 1 1/2 cups cheddar cheese shredded
- 1 1/2 cups pepper jack cheese shredded
- 1 can corn drained
- 1 can black beans drained and rinsed
- optional garnish: green onion, tomatoes, sour cream, crushed corn chips, or anything else you like!
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Instructions
- In crock pot combine chicken breasts, enchilada sauce, green chiles, cumin and pepper. Cook on high for 4 hours. Take chicken breasts out of sauce and shred.
- Prepare rice according to package directions with cilantro and lime juice.
- In bowl, combine soups, sour cream and salsa.
- Preheat oven to 350 degrees. Spray bottom of 9x13 pan with cooking spray. Spread 1/2 c. of soup mixture in bottom of pan.
- Layer in the following order: 1/2 of the rice (press down into soup mixture), 1 1/2 c. cheddar cheese, 1/2 of shredded chicken, 1/2 can corn, 1/2 can black beans, 1/2 of soup mixture, remaining rice (press down firmly in pan), remaining shredded chicken, remaining corn, remaining black beans.
- Top with 1 1/2 c. pepper jack cheese. Bake for 35-40 minutes until heated through.
- Garnish as desired.
Equipments used:
Notes
- Store leftovers tightly covered or in an airtight container for up to five days.
- Freeze leftovers in a freezer-safe container for up to three months.
- Reheat in a 350 degree oven until warmed through. Allow the casserole to thaw overnight in the fridge if frozen.
- Cook chicken in a slow cooker or instant pot.
Nutrition Information
Show Details
Calories
627kcal
(31%)
Carbohydrates
53g
(18%)
Protein
39g
(78%)
Fat
29g
(45%)
Saturated Fat
16g
(80%)
Cholesterol
120mg
(40%)
Sodium
1188mg
(50%)
Potassium
720mg
(21%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1238IU
(25%)
Vitamin C
6mg
(7%)
Calcium
508mg
(51%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 53g | 18% |
| Protein | 39g | 78% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 120mg | 40% |
| Sodium | 1188mg | 50% |
| Potassium | 720mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1238IU | 25% |
| Vitamin C | 6mg | 7% |
| Calcium | 508mg | 51% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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