Mexican Chicken Casserole
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
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Servings
8
-
Calories
53803 kcal
-
Course
Main Course
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Cuisine
Mexican
Mexican Chicken Casserole
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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.
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Ingredients
- 3 cups chicken chopped (I used leftover rotisserie chicken, cooked, chopped
- 1 tablespoon olive oil
- 1-2 jalapeno pepper depending on how spicy you like it, seeded and diced
- 1 small onion diced
- ½ Sweet Bell Pepper diced
- 2 large garlic cloves, 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 ro-tel or canned diced tomatoes with green chilies, with juices
- 15 ounces black beans canned, rinsed and drained
- 15 ounces corn frozen or canned
- 12 ounces Mexican blend cheese divided, shredded
- 1½ cups tortilla chips lightly crushed
- ⅓ cup cilantro chopped, fresh
FOR SERVING use your choice of:
- cilantro additional
- green onion sliced
- sour cream
- avocado diced
- 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.
Nutrition Information
Show Details
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%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 53803 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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