King Ranch Chicken Casserole with Black Beans and Corn

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 8
★★★★★
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This King Ranch Chicken Casserole with Black Beans and Corn is a hearty, comforting dish that combines Tex-Mex flavors with a touch of Southern charm. Perfect for busy weeknights or casual gatherings, it's a layered delight that's sure to please any crowd.

Ingredients for King Ranch Chicken Casserole with Black Beans and Corn

Cooked chicken breast is the protein backbone, providing a tender, juicy texture. Olive oil is used for sautéing, adding a subtle richness. You'll need a large onion for its sweet and savory notes, and a red bell pepper for a pop of color and a hint of sweetness. Garlic adds depth and aromatic flavor.

Salsa and diced tomatoes with green chilies form the saucy base, bringing tang and heat. Chicken broth helps bind everything together, while black beans add heartiness and protein. Corn kernels add a sweet crunch.

The corn tortillas are essential for layering, providing structure and a mild flavor. Mexican blend cheese melts beautifully, adding creaminess and a cheesy finish. Cumin and chili powder spice things up, while salt and pepper balance the flavors. For a fresh finish, a sprinkle of cilantro is optional but delightful.

Tips & Tricks

  • For extra flavor, use rotisserie chicken instead of plain cooked chicken breast.
  • Layering tortilla strips in different directions helps hold the casserole together better.
  • If you're short on time, you can prep the components ahead and assemble them just before baking.

Serving Suggestions

This casserole pairs wonderfully with a side of Mexican rice or a simple green salad dressed with lime vinaigrette. You might also enjoy it with a scoop of guacamole or a dollop of sour cream on top.

Frequently Asked Questions

Can I use flour tortillas instead of corn?
Yes, but the texture will be different. Corn tortillas hold up better in baking.
How can I make this dish spicier?
Add extra chili powder or include some sliced jalapeños in the layering process.
Is it possible to freeze leftovers?
Absolutely! Just make sure to let the casserole cool completely before wrapping it tightly for freezing.

King Ranch Chicken Casserole with Black Beans and Corn Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and greasing a 9x13 inch baking dish to prevent sticking. In a large skillet, warm up some olive oil over medium heat. Toss in the chopped onion, red bell pepper, and minced garlic. Stir them around for about five minutes until they soften and become fragrant.

Next, incorporate the salsa, diced tomatoes with chilies, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper into the skillet. Give everything a good stir, letting it cook for another five minutes until well mixed.

Now, let’s layer the casserole. Begin by placing half of the tortilla strips at the bottom of the greased baking dish. Spread half of the shredded chicken over the tortillas, followed by half of the vegetable mixture. Sprinkle on a cup of cheese.

Repeat with another layer of tortillas, chicken, the rest of the vegetable mixture, and finish off with the remaining cheese. Cover the dish with aluminum foil and pop it into the oven for about 30 minutes. Afterward, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Once out of the oven, let it cool slightly before serving. If you like, garnish with some chopped cilantro for a fresh touch.

Why You'll Love This Recipe

  • Brings together bold Tex-Mex flavors in one dish
  • Easy to prepare with simple, everyday ingredients
  • Flexible enough to accommodate variations for picky eaters
  • Makes great leftovers that taste even better the next day

Ingredients

2 lbs cooked chicken breast, shredded
1 tbsp olive oil
1 large onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 cup salsa
1 can (10 oz) diced tomatoes with green chilies
1 cup chicken broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
12 corn tortillas, cut into strips
2 cups shredded Mexican blend cheese
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
1/4 cup chopped cilantro, optional for garnish

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add onion, red bell pepper, and garlic, sautéing until softened, about 5 minutes.
3. Stir in the salsa, diced tomatoes with chilies, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5 minutes until everything is well combined.
4. Layer the bottom of the prepared baking dish with half of the tortilla strips, then half of the shredded chicken, and half of the vegetable mixture. Sprinkle with 1 cup of cheese.
5. Repeat the layers with the remaining tortillas, chicken, vegetable mixture, and cheese.
6. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Remove from oven and let it cool slightly. Garnish with chopped cilantro before serving, if desired.

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