Mexican Chicken Casserole No Soups
Bursting with bold flavors and perfectly layered ingredients, this Mexican Chicken Casserole (No Soups) puts a lighter twist on classic comfort food by skipping canned soups and focusing on fresh, hearty elements. Tender shredded chicken, fluffy rice, black beans, sweet corn, and diced tomatoes with green chilies come together in a creamy, zesty blend highlighted with lime juice, cilantro, and a touch of spice. Topped with crunchy tortilla strips and gooey melted Mexican blend cheese, this casserole is oven-baked to golden perfection in just 30 minutes. Perfect for busy weeknight dinners or meal prep, this vibrant dish is easy to make, gluten-free friendly, and guaranteed to satisfy your cravings for Mexican-inspired cuisine. Garnish with fresh cilantro and an extra dollop of sour cream for a restaurant-worthy finish!
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Recipe Information
Ingredients
- 2 cups cooked and shredded chicken breast
- 2 cups cooked white or brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes with green chilies
- 2 cups shredded Mexican blend cheese
- 1 cup sour cream
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- 1 piece small white onion, diced
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces flour tortillas, cut into strips
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with non-stick spray or a small amount of olive oil.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and sauté for another minute until fragrant.
Stir in the cumin, chili powder, paprika, salt, and black pepper. Cook for 1 minute to toast the spices, then remove from heat and set aside.
In a large mixing bowl, combine the cooked chicken, cooked rice, black beans, corn, diced tomatoes with green chilies, sour cream, lime juice, and chopped cilantro. Add the cooked onion and spice mixture and stir to fully incorporate.
Spread half of the chicken mixture evenly in the prepared casserole dish. Top with half of the tortilla strips and half of the shredded cheese. Repeat with the remaining chicken mixture, tortilla strips, and cheese to create layers.
Cover the casserole 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.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Garnish with additional cilantro or a dollop of sour cream if desired.
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 5484 mg | 238% | |
| Total Carbohydrate | 307.3 g | 112% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 26.9 g | ||
| Protein | 241.0 g | 482% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2027 mg | 156% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3427 mg | 73% | |
*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.
