15 Mexican Chicken Casseroles Your Family Will Love
Did you know that Mexican cuisine is one of the most popular culinary traditions in the world, melding flavors that bring families together? If you’re searching for delicious, easy-to-make meals that will delight every member of your household, look no further! In this blog, we’ll introduce you to 15 irresistible Mexican chicken casseroles that are perfect for family dinners, ensuring everyone leaves the table happy and satisfied.
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Cheesy Chicken Enchilada Casserole
This Cheesy Chicken Enchilada Casserole combines rich flavors of creamy cheese, savory chicken, and spicy enchilada sauce for a deliciously comforting dish.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups shredded cheddar cheese
- 1 cup diced bell peppers
- 1/2 cup diced onion
- 6 corn tortillas, cut into strips
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (optional)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat and sauté the onion and bell peppers until softened, about 5 minutes.
3. Stir in the shredded chicken, black beans, corn, enchilada sauce, cumin, garlic powder, salt, and pepper. Cook for another 5 minutes until everything is heated through.
4. In a baking dish, layer half of the tortilla strips on the bottom, followed by half of the chicken mixture, and half of the cheese.
5. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
6. Cover with foil and bake in the preheated oven for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Garnish with fresh cilantro if desired before serving.
Tips:
- You can use rotisserie chicken for a quicker option.
- Feel free to add jalapeños for extra spice.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
Southwest Chicken and Rice Bake
This Southwest Chicken and Rice Bake is a flavorful one-dish meal that combines zesty spices, tender chicken, and hearty rice, perfect for a family dinner.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup uncooked long-grain rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes with green chilies
- 1 cup chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- 2 tbsp olive oil
- ¼ cup chopped fresh cilantro for garnish
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet or baking dish, heat the olive oil over medium heat.
3. Season the chicken breasts with salt, pepper, chili powder, cumin, garlic powder, and onion powder.
4. Sear the chicken for about 5 minutes on each side until golden brown. Remove from skillet and set aside.
5. In the same skillet, add the rice, black beans, corn, diced tomatoes, and chicken broth. Stir to combine.
6. Place the seared chicken breasts back on top of the rice mixture.
7. Cover the skillet or baking dish with a lid or aluminum foil, then bake in the preheated oven for 30 minutes.
8. Remove the cover, sprinkle shredded cheese on top, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped fresh cilantro before serving.
Tips:
- For added heat, include jalapeños or hot sauce to the dish.
- Let the bake sit for 5 minutes after removing from the oven before serving.
- Substitute quinoa for rice for a healthier option.
- Make this dish ahead of time and reheat for a quick weeknight dinner.
Spicy Taco Chicken Casserole
This Spicy Taco Chicken Casserole combines the bold flavors of taco seasoning, zesty peppers, and creamy cheese for a comforting dish that will satisfy your cravings.
Ingredients:
- 1 lb cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 1 cup salsa
- 1 tbsp taco seasoning
- 1 cup diced bell peppers
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 8 tortilla chips, crushed
- 1/4 cup green onions, chopped
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, taco seasoning, and diced bell peppers.
3. Spread half of the mixture evenly at the bottom of a greased casserole dish.
4. Layer half of the shredded cheddar cheese and half of the sour cream on top of the chicken mixture.
5. Repeat the layers with the remaining chicken mixture, cheese, and sour cream.
6. Sprinkle the crushed tortilla chips over the top layer.
7. Bake in the preheated oven for about 30 minutes, until the casserole is hot and bubbly.
8. Remove from oven, and let it cool for a few minutes before serving, then top with chopped green onions.
Tips:
- You can add jalapeños for extra heat if desired.
- Use leftover chicken or rotisserie chicken to save time.
- This casserole can be assembled ahead of time and baked just before serving.
- Feel free to substitute other types of cheese based on your preference.
Salsa Verde Chicken Quinoa Bake
This Salsa Verde Chicken Quinoa Bake is special for its zesty flavors and wholesome ingredients, making it a nutritious and delicious one-dish meal.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 cup salsa verde
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup chopped fresh cilantro for garnish
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a medium pot, bring the chicken broth to a boil and add the rinsed quinoa. Reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.
3. In a large mixing bowl, combine the cooked quinoa, shredded chicken, salsa verde, black beans, corn, cumin, smoked paprika, salt, and black pepper.
4. Transfer the mixture into a greased 9×13 inch baking dish and spread evenly.
5. Top the casserole with shredded cheese.
6. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let it cool slightly before serving.
Tips:
- For extra flavor, marinate the chicken in salsa verde before cooking.
- Feel free to add your favorite vegetables like bell peppers or zucchini.
- This dish can be made ahead of time and refrigerated for easy meal prep.
- Top with fresh avocado or sour cream before serving for added creaminess.
Creamy Chicken and Black Bean Casserole
This Creamy Chicken and Black Bean Casserole is a delightful fusion of savory chicken, hearty black beans, and a rich creamy sauce that makes it a family favorite!
Ingredients:
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup chopped green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 cup tortilla chips, crushed (optional for topping)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, sour cream, cream of chicken soup, chili powder, cumin, salt, and pepper.
3. Stir in the diced tomatoes and half of the shredded cheddar cheese, then mix until well combined.
4. Grease a 9×13 inch baking dish with olive oil and pour the mixture into the dish, spreading it out evenly.
5. Sprinkle the remaining cheddar cheese over the top, followed by crushed tortilla chips if using for added crunch.
6. Bake in the preheated oven for about 30 minutes, or until the cheese is bubbly and golden.
7. Remove from the oven and let it cool for a few minutes before serving.
Tips:
- For extra flavor, add some diced jalapeños to the chicken mixture.
- You can substitute Greek yogurt for sour cream for a healthier option.
- This casserole can be prepared in advance and baked right before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated easily.
Mexican Fiesta Chicken Bake
This Mexican Fiesta Chicken Bake is a vibrant and delicious dish that combines bold flavors of spices, cheese, and fresh ingredients, making it perfect for any festive occasion.
Ingredients:
- 4 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups salsa
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup tortilla chips, crushed (for topping)
- 1/4 cup fresh cilantro, chopped (for garnish)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
3. Spread the chicken mixture evenly into a greased 9×13 inch baking dish.
4. Sprinkle the shredded cheese evenly over the top, followed by the crushed tortilla chips.
5. Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.
Tips:
- For an extra kick, add jalapeños to the chicken mixture.
- You can substitute the shredded chicken with shredded beef or turkey.
- Feel free to use fresh vegetables like bell peppers or diced tomatoes for added freshness.
Chicken Tortilla Casserole Supreme
This Chicken Tortilla Casserole Supreme is a savory blend of tender chicken, zesty salsa, and gooey cheese that creates an irresistible dish perfect for any gathering.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 cup salsa
- 2 cups shredded cheddar cheese
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 8 corn tortillas
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (optional)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the shredded chicken, salsa, black beans, corn, cumin, chili powder, salt, and black pepper.
3. Spread a thin layer of the chicken mixture in the bottom of a 9×13 inch baking dish.
4. Layer 4 corn tortillas over the mixture, followed by half of the remaining chicken mixture, and then sprinkle with 1 cup of shredded cheddar cheese.
5. Repeat the layers with the remaining tortillas, chicken mixture, and top with the remaining cheese.
6. Cover the dish with aluminum foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Allow the casserole to cool for a few minutes before serving. Top with sour cream and chopped cilantro if desired.
Tips:
- For extra flavor, use rotisserie chicken instead of cooking your own.
- Add sliced jalapeños for a spicy kick.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Freeze leftovers in individual portions for easy meals later on.
Zesty Chipotle Chicken and Corn Casserole
This Zesty Chipotle Chicken and Corn Casserole is a delightful blend of smoky chipotle flavors and sweet corn, delivering a comforting dish that everyone will love.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 can corn, drained
- 1 cup black beans, rinsed and drained
- 1 cup diced tomatoes with green chilies
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 2 tablespoons chipotle in adobo sauce, minced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed tortilla chips
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, corn, black beans, diced tomatoes, sour cream, 1/2 cup of cheese, green onions, chipotle in adobo, garlic powder, cumin, salt, and black pepper. Mix well.
3. Pour the mixture into a greased 9×13 inch baking dish and spread it evenly.
4. Sprinkle the remaining 1/2 cup of cheese and the crushed tortilla chips evenly over the top.
5. Bake in the preheated oven for 25-30 minutes, until the casserole is bubbling and the cheese is melted and golden.
6. Let it cool for a few minutes before serving. Enjoy your casserole!
Tips:
- For extra spiciness, add more chipotle in adobo sauce to taste.
- Try adding diced bell peppers for added color and flavor.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Pair it with a fresh green salad for a complete meal.
Enchilada Chicken Pasta Bake
This Enchilada Chicken Pasta Bake combines the delightful flavors of zesty enchiladas with cheesy pasta, creating a comforting and satisfying dish.
Ingredients:
- 2 cups cooked pasta (penne or rotini)
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 2 cups shredded cheese (cheddar or a Mexican blend)
- 1/4 cup chopped fresh cilantro (optional)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cooked pasta, shredded chicken, enchilada sauce, black beans, corn, chili powder, cumin, and garlic powder. Mix well.
3. Transfer the mixture into a greased 9×13 inch baking dish.
4. Sprinkle the shredded cheese evenly over the top.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Remove from oven and let cool for a few minutes before garnishing with chopped cilantro if desired.
Tips:
- For added heat, consider mixing in some diced jalapeños or using spicy enchilada sauce.
- Feel free to use leftover roast chicken or rotisserie chicken to save time.
- This dish can be prepared ahead of time and refrigerated before baking for a quick meal option.
- Serve with a side of avocado or a fresh green salad for a complete meal.
Layered Mexican Chicken Bake
This Layered Mexican Chicken Bake combines vibrant flavors of seasoned chicken, zesty salsa, and creamy cheese for a delightful and comforting meal.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup salsa
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups shredded cheddar cheese
- 8 corn tortillas
- 1 cup sour cream
- ¼ cup chopped fresh cilantro (optional)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cooked shredded chicken, salsa, black beans, corn, cumin, and chili powder.
3. Spread a thin layer of the chicken mixture on the bottom of a baking dish.
4. Layer four corn tortillas on top of the chicken mixture.
5. Add half of the remaining chicken mixture and top with a third of the cheddar cheese.
6. Repeat the layers: tortillas, remaining chicken mixture, and another third of the cheddar cheese.
7. Finish with a final layer of tortillas topped with the last third of cheddar cheese.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
10. Let cool for a few minutes before serving and garnish with sour cream and cilantro if desired.
Tips:
- You can customize the spiciness by adding jalapeños or using a spicier salsa.
- This dish can be made ahead of time; just refrigerate before baking and add extra baking time if baked from cold.
- For a healthier version, use whole wheat tortillas and low-fat cheese.
Cilantro-Lime Chicken Casserole
This Cilantro-Lime Chicken Casserole is a delightful fusion of zesty lime and fresh cilantro, making it a perfect comfort meal that’s both flavorful and satisfying.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup cilantro, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes, drained
- 1 cup cooked rice
- 1 cup sour cream
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- 1/4 cup lime juice
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, cilantro, black beans, corn, diced tomatoes, cooked rice, sour cream, lime juice, cumin, garlic powder, onion powder, salt, and pepper.
3. Mix all ingredients until well combined.
4. Drizzle olive oil in a 9×13 inch baking dish and spread the mixture evenly into the dish.
5. Top the casserole with shredded cheese.
6. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
7. Allow to cool for a few minutes before serving.
Tips:
- For an extra kick, add sliced jalapeños to the mixture.
- You can substitute quinoa for rice for a healthier option.
- Garnish with additional cilantro and lime wedges before serving.
Tex-Mex Chicken and Potato Bake
This Tex-Mex Chicken and Potato Bake is a delightful combination of vibrant flavors, featuring tender chicken, spicy seasoning, and creamy potatoes that come together to create a comforting and satisfying meal.
Ingredients:
- 1 lb chicken breast (cubed)
- 4 cups potatoes (cubed)
- 1 cup shredded cheddar cheese
- 1 cup black beans (drained and rinsed)
- 1 cup corn (canned or frozen)
- 1 bell pepper (diced)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 2 tsp taco seasoning
- 1/2 tsp paprika
- 1/2 tsp cumin
- Salt and pepper (to taste)
- 1/4 cup fresh cilantro (chopped, for garnish)
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the cubed chicken, potatoes, bell pepper, onion, garlic, olive oil, taco seasoning, paprika, cumin, salt, and pepper. Mix until everything is well coated.
3. Transfer the mixture to a greased 9×13 inch baking dish and spread it evenly.
4. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
5. Remove the foil, add the black beans and corn on top, and sprinkle the cheddar cheese over everything.
6. Return to the oven and bake uncovered for an additional 15 minutes or until the cheese is bubbly and golden, and the chicken is cooked through.
7. Garnish with fresh cilantro before serving.
Tips:
- For an extra kick, add jalapeños or hot sauce to the mix.
- This dish works great with leftover chicken or rotisserie chicken for quicker preparation.
- Feel free to customize the vegetables based on your preferences or what you have on hand.
Ranch Chicken and Bean Casserole
This Ranch Chicken and Bean Casserole brings a delightful combination of savory ranch flavor and hearty beans, making it a satisfying dish for any meal.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 cup crushed tortilla chips, for topping
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, ranch dressing, diced tomatoes, garlic powder, onion powder, chili powder, black pepper, and salt.
3. Mix until all the ingredients are well combined.
4. Spread the mixture evenly in a greased 9×13 inch baking dish.
5. Sprinkle the shredded cheddar cheese over the top of the mixture.
6. Add crushed tortilla chips over the cheese for extra crunch.
7. Bake in the preheated oven for about 30 minutes, or until bubbly and golden brown.
8. Let it cool for a few minutes before serving.
Tips:
- Feel free to customize the toppings with your favorite cheese or additional vegetables.
- For extra flavor, marinate the chicken in ranch seasoning before cooking.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat in the oven for best results.
Avocado Chicken Tortilla Casserole
This Avocado Chicken Tortilla Casserole is a delightful fusion of creamy avocado, tender chicken, and zesty spices, making it a true crowd-pleaser.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup diced ripe avocado
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 cups salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 10 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, diced avocado, black beans, corn, salsa, cumin, chili powder, salt, and black pepper.
3. Lightly grease a 9×13 inch baking dish.
4. Layer five corn tortillas on the bottom of the baking dish, overlapping them as needed.
5. Spread half of the chicken mixture over the tortillas.
6. Sprinkle with one cup of shredded cheese.
7. Repeat the layering process with the remaining tortillas, chicken mixture, and cheese.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
10. Remove from the oven and let it cool for a few minutes before garnishing with chopped cilantro.
Tips:
- For extra creaminess, consider adding a dollop of sour cream or Greek yogurt before serving.
- Feel free to customize the veggies based on what you have on hand.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
Grilled Chicken Fajita Casserole
This Grilled Chicken Fajita Casserole features zesty flavors and hearty ingredients that make it a satisfying and delicious meal for any occasion.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 cup bell peppers, sliced (mixed colors)
- 1 cup onion, sliced
- 1 can (14 oz) black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 cups salsa
- 2 cups shredded cheese (cheddar or Mexican blend)
- 4 flour tortillas, cut into strips
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded chicken, bell peppers, onion, black beans, corn, chili powder, cumin, garlic powder, and paprika.
3. Stir in the salsa until evenly mixed.
4. In a greased 9×13 inch baking dish, layer half of the tortilla strips at the bottom.
5. Spread half of the chicken mixture over the tortillas, followed by half of the cheese.
6. Repeat the layers, starting with the tortilla strips, remaining chicken mixture, and topped with the remaining cheese.
7. Cover the baking dish with aluminum foil and bake for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Tips:
- Feel free to customize the veggies according to your preference.
- For added spice, consider using a spicier salsa or adding sliced jalapeños.
- This casserole can be made ahead of time and refrigerated until ready to bake.
- Garnish with fresh cilantro or avocado before serving for extra flavor.
