Mexican Chicken Bean Casserole
Elevate your weeknight dinner game with this flavor-packed Mexican Chicken Bean Casserole! Bursting with hearty ingredients like shredded chicken, black and pinto beans, zesty Rotel tomatoes, and creamy cheese, this dish is the ultimate comfort food with a Tex-Mex twist. Layered with cooked rice, frozen corn, and a perfect blend of spices including cumin and chili powder, this baked casserole comes together in under an hour, making it an ideal recipe for busy families. Topped with gooey melted Mexican blend cheese and optionally garnished with fresh cilantro, it's a crowd-pleaser destined to be a new favorite. Serve it warm with tortilla chips, a dollop of guacamole, or a side salad for a complete and satisfying meal. This one-pan wonder is easy, cheesy, and irresistibly delicious!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 1 can (15 oz) Black beans, rinsed and drained
- 1 can (15 oz) Pinto beans, rinsed and drained
- 1 can (10 oz) Diced tomatoes with green chilies (Rotel)
- 2 cups Cooked white or brown rice
- 1 cup Frozen corn kernels
- 2 cups Shredded Mexican blend cheese
- 1 cup Salsa
- 1 cup Sour cream
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, black beans, pinto beans, diced tomatoes with green chilies, cooked rice, and frozen corn kernels.
Add the salsa, sour cream, cumin, chili powder, garlic powder, salt, and black pepper to the bowl. Mix thoroughly to combine all ingredients evenly.
Lightly grease a 9x13 inch baking dish with cooking spray or a small amount of oil.
Spread half of the chicken and bean mixture evenly into the prepared baking dish.
Sprinkle 1 cup of the shredded Mexican blend cheese over the first layer.
Spread the remaining chicken and bean mixture on top of the cheese layer.
Finish with the remaining 1 cup of shredded cheese, evenly spread over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 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 minutes before serving.
Optional: Garnish with freshly chopped cilantro for a burst of freshness.
Serve warm and enjoy this comforting Mexican Chicken Bean Casserole!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 8.2 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 388 mg | 30% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 905 mg | 19% | |
*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.
