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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
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 Serves 10-12
Calories 247kcal
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 diced 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

Topping suggestions

  • thinly sliced iceberg lettuce ribbons
  • pico de gallo or fresh salsa
  • guacamole
  • sour cream
  • diced fresh cilantro
  • pickled jalapeno slices

Instructions

  • Preheat oven to 350 degrees F.
  • Pour ¾ cup of the enchilada sauce into a 13-inch x 9-inch baking dish; spread evenly over the bottom of the pan.
    Layer the corn tortilla quarters to cover the sauce, overlapping them.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve with topping options or by itself.

Video

Nutrition

Calories: 247kcal | Carbohydrates: 25g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 851mg | Potassium: 318mg | Fiber: 6g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 9.7mg | Calcium: 153mg | Iron: 1.9mg