Traditional Mexican Chicken Casserole is the perfect blend of comfort and flavor. With its vibrant mix of fresh veggies, spices, and hearty chicken, it’s a dish that brings people together. Whether it’s a weeknight dinner or a gathering with friends, this casserole is your ticket to an easy, satisfying meal.
The star of our dish is the chicken breast, providing lean protein and a hearty texture. Olive oil is our go-to for sautéing, bringing a subtle richness to the veggies. Onions and garlic form the flavor base, while bell peppers add sweetness and color. Our black beans are not only filling but add a creamy element. Corn kernels introduce a touch of natural sweetness, perfectly complementing the diced tomatoes with green chilies, which offer a tangy and slightly spicy kick. Ground cumin and chili powder are the spices that bring warmth and depth, with a sprinkle of salt and black pepper to balance it all out. Shredded Mexican cheese blend creates a melty, indulgent top layer, and corn tortillas are essential for that authentic casserole structure. Finally, a sprinkle of fresh cilantro brightens up the dish just before serving.
Pair this casserole with a simple side salad of mixed greens and a tangy lime vinaigrette to cut through the richness. A scoop of guacamole or a dollop of sour cream can also add a creamy contrast and cool down the spices.
Start by preheating your oven to 350°F. It’s always a good idea to get that oven going early so it’s hot and ready when you need it. In a large skillet, pour in the olive oil and heat it over medium. Once the oil shimmers, toss in the diced onions and minced garlic. Cook these until the onions turn translucent, stirring occasionally to prevent the garlic from burning.
Next, add in the diced bell peppers, black beans, corn kernels, and the can of diced tomatoes with green chilies. Sprinkle in the cumin, chili powder, salt, and pepper. Let this mix cook for about 5 to 7 minutes. You want everything to meld together nicely, with the veggies softening and spices starting to bloom.
Grab a 9x13 inch baking dish and start by laying down half of the corn tortillas, covering the bottom. Over these, spread half of your cooked and shredded chicken. Then, ladle on half of the vegetable mixture, spreading it evenly. Sprinkle 1 cup of shredded cheese over the top. Now, repeat those layers with the remaining ingredients, ending with a final cheesy top.
Cover the dish with foil and slide it into your preheated oven. Let it bake for 25 minutes. This allows everything to heat through and the flavors to marry. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Once out of the oven, sprinkle with fresh cilantro before serving.
Share