Description
This Shredded Mexican Chicken Casserole is the perfect quick and easy dinner option for busy nights. Packed with tender shredded chicken, salsa, black beans, corn, and a blend of spices, it offers a deliciously satisfying combination of flavors. Ready in just 35 minutes, this dish is a crowd-pleaser for family dinners or casual gatherings. Customize it to your preference by adjusting the spice level or using alternative ingredients like ground beef or vegetables. Try this Mexican-inspired casserole for a flavorful, hassle-free meal that everyone will love!
Ingredients
3 cups shredded chicken (cooked)
1 cup salsa (jarred, preferably thick)
1 can (15 oz) black beans, drained and rinsed
1 cup corn (canned or frozen)
1 tsp cumin
1 tsp chili powder
2 cups cheese (Colby Jack, Cheddar, or Mexican blend)
Optional toppings: Sour cream, green onions, cilantro
Instructions
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Preheat oven to 375°F (190°C).
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In a large mixing bowl, combine shredded chicken, salsa, black beans, corn, cumin, and chili powder.
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Spread the mixture evenly into a casserole dish.
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Top with cheese and bake for 20-25 minutes, until cheese is melted and bubbly.
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Garnish with sour cream, cilantro, and green onions before serving.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Make-Ahead: Assemble the casserole ahead of time, cover, and refrigerate overnight. Bake before serving.
Freezing: Freeze unbaked casserole for up to 3 months. Thaw and bake as directed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
