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Shredded Mexican Chicken Casserole

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A hearty, flavorful Mexican-inspired casserole layered with shredded chicken, salsa, spices, tortillas, and melty cheese.

Ingredients

  • 3 cups shredded cooked chicken
  • 1 1/2 cups salsa or enchilada sauce
  • 8 oz cream cheese, softened
  • 2 cups shredded Mexican cheese blend
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 8–10 corn or flour tortillas
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F and grease a baking dish.
  2. In a large bowl, combine shredded chicken, salsa, cream cheese, black beans, corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
  3. Spread a thin layer of the chicken mixture on the bottom of the baking dish.
  4. Add a layer of tortillas, then more chicken mixture, followed by a sprinkle of cheese.
  5. Repeat layers until ingredients are used, ending with cheese on top.
  6. Cover with foil and bake for 20 minutes.
  7. Remove foil and bake an additional 10–15 minutes, until cheese is bubbly and lightly golden.
  8. Let rest for 10 minutes before serving.

Notes

  • Use rotisserie chicken for faster prep.
  • Swap black beans for pinto or kidney beans.
  • Add diced jalapeños or green chiles for extra heat.
  • Use low-fat cream cheese for a lighter version.
  • Replace tortillas with cooked rice for a rice-based casserole.

Nutrition

Find it online: https://thefamilycooking.com/shredded-mexican-chicken-casserole/