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Mexican Chicken Casserole

A delicious and nutritious dish that combines chicken, black beans, and layers of tortilla chips, perfect for gatherings and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
  • 1 can black beans, drained and rinsed Pinto or kidney beans can be used as substitutes.
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 cup salsa Spicy salsa can be used for an extra kick.
  • 2 cups tortilla chips, crushed For a crunchier texture, add more tortilla chips on top before baking.
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder Adjust spice level according to preference.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes, salsa, cumin, chili powder, salt, and pepper.
Layering and Baking
  1. In a greased 9x13 inch baking dish, layer half of the crushed tortilla chips.
  2. Pour half of the chicken mixture over the chips.
  3. Sprinkle half of the cheese on top.
  4. Repeat the layers with the remaining chips, chicken mixture, and cheese.
  5. Bake in the preheated oven for about 30 minutes, or until the cheese is melted and bubbly.
Serving
  1. Serve hot, garnished with fresh cilantro, sour cream, or avocado slices if desired.

Notes

This dish pairs well with a side salad or some guacamole. Store leftovers by cooling completely, covering tightly with plastic wrap or aluminum foil, and refrigerating for up to 3 days, or freeze for up to 2 months. To reheat, bake at 350°F until heated through.