Cinco De Mayo Chicken Casserole
Celebrate the vibrant flavors of Cinco de Mayo with this irresistibly cheesy and hearty Cinco De Mayo Chicken Casserole! Packed with tender shredded chicken, zesty diced tomatoes with green chilies, creamy layers of sour cream and cream cheese, and a medley of black beans and sweet corn, this dish is bursting with bold, Tex-Mex-inspired taste. The casserole is beautifully layered with soft flour tortillas, seasoned to perfection with cumin and chili powder, and crowned with melted Mexican blend cheese for a golden, bubbly finish. Perfect for a festive family dinner or a crowd-pleasing party centerpiece, this easy-to-make casserole comes together in just under an hour. Garnish with fresh cilantro for a vibrant touch, and savor the celebration of flavors with every bite! Keywords: Cinco de Mayo, chicken casserole, Tex-Mex casserole, family dinner, easy Mexican recipe.
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Recipe Information
Ingredients
- 3 cups cooked shredded chicken
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes with green chilies (e.g., Rotel)
- 1 cup frozen corn kernels, thawed
- 15 ounces black beans, drained and rinsed
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 2 cups shredded Mexican blend cheese
- 6 large flour tortillas
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or olive oil.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the canned diced tomatoes with green chilies, black beans, and corn to the skillet. Stir in the cumin, chili powder, salt, and pepper. Cook for 3-4 minutes to allow the flavors to meld, then remove from heat.
In a mixing bowl, combine the sour cream and softened cream cheese until smooth. Stir in the shredded chicken and half of the shredded Mexican cheese (1 cup).
Cut the flour tortillas into halves or quarters for easy layering.
Assemble the casserole: Spread a thin layer of the tomato-bean mixture on the bottom of the prepared baking dish. Add a layer of tortilla pieces over it, followed by a layer of the chicken-cheese mixture. Repeat these layers until all ingredients are used, finishing with a layer of the tomato-bean mixture on top.
Sprinkle the remaining shredded Mexican cheese (1 cup) evenly over the top of the casserole.
Cover the casserole with 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.
Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh cilantro if desired.
Serve warm and enjoy your Cinco De Mayo Chicken Casserole!
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 7.7 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 471 mg | 36% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 731 mg | 16% | |
*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.
