Mexi Chicken and Black Bean Layered Casserole
Dive into layers of bold flavor with this Mexi Chicken and Black Bean Layered Casserole! Perfect for a satisfying weeknight dinner or casual get-togethers, this Tex-Mex-inspired dish combines tender, spiced chicken, hearty black beans, sweet corn, and zesty salsa between layers of soft tortillas and gooey melted Mexican cheese. With just 20 minutes of prep time, this casserole bakes to perfection in under an hour, filling your kitchen with irresistible aromas. Topped with fresh cilantro and green onions, and served with a dollop of sour cream, this crowd-pleasing recipe is both comforting and packed with vibrant Southwest flavors. Whether you're feeding a family or entertaining guests, this casserole is sure to impress!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1.5 teaspoons Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 15-ounce can Black beans (drained and rinsed)
- 1 cup Corn (frozen or canned, drained)
- 2 cups Salsa
- 6 pieces Flour tortillas (or corn tortillas)
- 2 cups Shredded Mexican cheese blend
- 2 pieces Green onions (sliced)
- 0.25 cup Fresh cilantro (chopped)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, chili powder, cumin, and garlic powder.
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the skillet and shred the chicken using two forks.
In a large mixing bowl, combine the shredded chicken, black beans, corn, and 1 cup of salsa. Stir until evenly mixed.
Grease a 9x13-inch baking dish with nonstick cooking spray or a light layer of olive oil.
Spread 1/2 cup of salsa evenly across the bottom of the baking dish.
Layer 2 tortillas on top of the salsa, overlapping them slightly to cover the surface.
Spread half of the chicken and black bean mixture evenly over the tortillas, followed by 1/2 cup of shredded cheese.
Repeat with another layer of 2 tortillas, the remaining chicken and bean mixture, and 1/2 cup of cheese.
Top with the final 2 tortillas, the remaining 1/2 cup of salsa, and the last 1 cup of cheese.
Cover the casserole dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes.
Garnish with sliced green onions and chopped cilantro before serving.
Serve warm with sour cream on the side, if desired.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1399 mg | 61% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.2 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 393 mg | 30% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 738 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.
