0 from 15 votes
Mexican Chicken Casserole
Mexican Chicken Casserole is an easy weeknight meal that everyone loves. Layers of tender chicken, rice, and beans topped with two kinds of cheese!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 12
Calories: 627 kcal
Course:
Main Course , Dinner
Cuisine:
Mexican
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!
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.
Cup of Yum
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
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
% 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.