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Easy Mexican Chicken Casserole - BoulderLocavore.com

Easy Mexican Chicken Casserole

This casserole is very easy to make and a delicious, spicy combination of the best of comfort foods!

Course Main Course
Cuisine Mexican
Keyword easy mexican casserole, Mexican chicken casserole
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 Serves 10-12
Calories 247 kcal
Author Toni Dash

Ingredients

  • 1 15- ounce can Red Enchilada Sauce (if gluten-free, be sure to use a gluten-free brand)
  • 6 Corn Tortillas , cut into quarters
  • 1 15- ounce can Black Bean Refried Beans (regular refried beans may be substituted)
  • 1 teaspoon Olive Oil
  • ¾ cup Red Onion , chopped
  • 1 7- ounce can Mild Green Chilies (fire roasted if available)
  • 1 15- ounce can Pinto Beans , rinsed and drained (1 ½ cups homemade beans may be used)
  • 3 cups shredded Rotisserie Chicken
  • 1 cup Corn Kernels; frozen , canned/drained or fresh may be used
  • 1 14.5- ounce can Diced Fire Roasted Tomatoes , preferably with Mexican seasoning if available (I used Muir Glen Organic with Adobo seasonings), undrained
  • 1 teaspoon ground Cumin
  • ½ teaspoon Chile Powder
  • 1 ½ cups grated Mexican Cheese Blend (sold with packaged cheese) or a combination of grated Milk Cheddar, Monterrey Jack and Cobly cheeses
  • Suggesting toppings: thinly sliced iceberg lettuce ribbons , pico de gallo or fresh salsa, guacamole, sour cream, diced fresh cilantro, pickled jalapeno slices

Instructions

  1. Preheat oven to 350 degrees.
  2. Pour ¾ cup of the enchilada sauce into a 13 x 9 baking dish; spread evenly over the bottom of the pan. Layer the corn tortilla quarters to cover the sauce, overlapping them.
  3. Heat the refried beans with 2-3 tablespoons of water, in a saucepan over medium heat or in the microwave covered (for about 2 minutes) until hot and creamy. Spread the refried beans over the corn tortillas in the baking dish. Set aside.
  4. In a large non-stick skillet, heat the olive oil over medium high heat and add the chopped onions. Sauté until the onions are softened and translucent; 3-4 minutes.
  5. Add the green chilies, pinto beans, chicken, corn, tomatoes, spices and remaining 1 cup of enchilada sauce. Cook over medium heat to fully combine; 2-3 minutes.
  6. Spoon the filling into the baking dish spreading it evenly in the pan. Cover with the cheese and bake uncovered for 25-30 minutes until heated through and cheese has melted.
  7. Serve with topping options or by itself.

Recipe Video

Nutrition Facts
Easy Mexican Chicken Casserole
Amount Per Serving
Calories 247 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g20%
Cholesterol 36mg12%
Sodium 851mg35%
Potassium 318mg9%
Carbohydrates 25g8%
Fiber 6g24%
Sugar 6g7%
Protein 14g28%
Vitamin A 800IU16%
Vitamin C 9.7mg12%
Calcium 153mg15%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.