Chicken Aztec Casserole
Dive into bold, Tex-Mex-inspired flavors with this Chicken Aztec Casserole, a comforting, layered dish that brings vibrant ingredients to your dining table. Featuring tender shredded chicken, hearty black beans, sweet corn, and a creamy enchilada sauce infused with warming spices like cumin and chili powder, this casserole is packed with irresistible taste and texture. Corn tortillas form the perfect foundation for stacking, while a generous topping of melted Mexican cheese blend creates a gooey, golden finish. Ready in under an hour, this easy-to-make casserole is ideal for weekday dinners or family gatherings. Garnished with fresh cilantro to brighten every bite, this dish is a satisfying triumph that combines the zest of a taco with the convenience of a one-pan meal. Perfect for fans of Mexican-style cuisine, this casserole is sure to become your next go-to recipe for quick and flavorful comfort food.
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Recipe Information
Ingredients
- 4 cups Cooked chicken, shredded
- 10 pieces Corn tortillas
- 2 cups Enchilada sauce
- 1 cup Sour cream
- 4 ounces Cream cheese, softened
- 1 4-oz can Diced green chiles
- 1 15-oz can Canned corn, drained
- 1 15-oz can Black beans, rinsed and drained
- 2 cups Shredded Mexican cheese blend
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or cooking spray.
In a medium bowl, whisk together the enchilada sauce, sour cream, and softened cream cheese until smooth and creamy. Set aside.
In a large bowl, combine the shredded chicken, diced green chiles, canned corn, black beans, cumin, garlic powder, chili powder, salt, and black pepper. Mix until evenly distributed.
Spread 1/4 cup of the enchilada sauce mixture onto the bottom of the baking dish to prevent sticking.
Layer 5 corn tortillas over the sauce, overlapping slightly to cover the bottom of the dish.
Spread half of the chicken mixture evenly over the tortillas, then pour 1/3 of the remaining enchilada sauce mixture on top.
Sprinkle 1 cup of the shredded Mexican cheese blend over the layer.
Repeat the layering process with the remaining 5 tortillas, the rest of the chicken mixture, another 1/3 of the sauce, and 1 cup of cheese.
Pour the remaining enchilada sauce mixture over the top, spreading it out evenly to cover the entire casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5–10 minutes before slicing and serving.
Garnish with freshly chopped cilantro, if desired. Serve and enjoy!
Nutrition Facts
Calories |
6472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.2 g | 402% | |
| Saturated Fat | 155.6 g | 778% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1564 mg | 522% | |
| Sodium | 10618 mg | 462% | |
| Total Carbohydrate | 441.8 g | 161% | |
| Dietary Fiber | 72.4 g | 259% | |
| Total Sugars | 54.1 g | ||
| Protein | 501.7 g | 1003% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4457 mg | 343% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 6257 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
