Shredded Mexican Chicken Casserole
User Reviews
4.9
Shredded Mexican Chicken Casserole
Description
The casserole starts by mixing cooked shredded chicken with salsa, drained canned corn, rinsed black beans, garlic powder, cumin, and salt, harmonizing savory, sweet, and mildly spicy elements. This mixture is spread into a casserole dish and covered evenly with shredded Colby jack or Mexican blend cheese for a melty, creamy topping.
It bakes at 350°F until the cheese melts and the dish is heated through, resulting in a comforting medley of textures and flavors. The notes suggest flexible use of different shredded chicken sources and alternative protein or vegetable add-ins, making the recipe adaptable. Garnishes such as sour cream, guacamole, and green onions complement the casserole with fresh and creamy accents.
Leftovers can be refrigerated for several days or frozen for up to three months. Reheating instructions are provided for microwave or oven methods to preserve texture and warmth, supporting meal prep or batch cooking. It can be scaled up easily to serve larger groups.
Ingredients
- 4 cups chicken shredded
- 2 cups salsa
- 15.25 oz corn 1 can, canned, drained
- 1 cup black beans rinsed
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp cumin
- 1.5 cups Colby jack cheese shredded (or mexican blend)
Garnish (optional)
- sour cream
- guacamole
- green onions
Instructions
- Mix the shredded chicken, salsa, corn, black beans, salt, garlic, and cumin together and spread in a large casserole dish.
- Cover evenly with cheddar cheese.
- Bake at 350˚F for 20-25 minutes or until the cheese is melted and the chicken is heated through.
- Once done, remove from the oven and garnish with your choice of sour cream, guacamole and green onions. Enjoy!
Notes
- You can use any neutrally flavored shredded chicken, including rotisserie or leftovers from various cooking methods.
- This casserole is adaptable with different meats or vegetable additions such as ground beef, pinto beans, bell peppers, or cauliflower.
- Store leftovers in the refrigerator for 3-4 days or freeze in a freezer-safe container for up to 3 months.
- Freeze the casserole either before or after baking according to preference.
- Reheat in the microwave in 30-second intervals, stirring between, or bake covered in foil at 350°F for 15-20 minutes until warmed through.
- Scaling the recipe up to serve more people is straightforward; adjust baking time slightly for larger or multiple dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 404kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 37g | 74% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 101mg | 34% |
| Sodium | 1386mg | 58% |
| Potassium | 688mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 271mg | 27% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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