Quick Mexican Chicken Casserole
Ready in just 45 minutes, this Quick Mexican Chicken Casserole is a crowd-pleasing dinner that combines bold Tex-Mex flavors with the ease of a one-dish meal. Tender shredded chicken, hearty black beans, sweet corn, and tangy diced tomatoes with green chilies meld perfectly with fluffy rice and a zesty seasoning blend, all crowned with a golden layer of melted Mexican cheese. This comforting casserole is as flavorful as it is simple to prepare, making it ideal for busy weeknights or family gatherings. Serve it straight from the oven, garnished with fresh cilantro, for a vibrant and satisfying meal that’s sure to become a household favorite. Perfect keywords: Quick Mexican Chicken Casserole, easy Tex-Mex recipes, baked casseroles, chicken dinner ideas.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 tablespoons taco seasoning
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned corn, drained
- 1 10-ounce can canned diced tomatoes with green chilies
- 2 cups cooked white or brown rice
- 2 cups shredded Mexican blend cheese
- 0.25 cup chopped fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until fully cooked. Remove the chicken from the skillet and shred it with two forks.
In the same skillet, add the diced onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the taco seasoning over the onion and garlic mixture, stirring to coat evenly.
Reduce the heat to low and add the black beans, corn, and diced tomatoes with green chilies. Stir to combine and season with salt and black pepper.
In a large mixing bowl, combine the shredded chicken, cooked rice, and the skillet mixture. Mix well to distribute ingredients evenly.
Transfer the mixture to the prepared casserole dish and spread it out evenly. Sprinkle the shredded Mexican blend cheese over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro before serving.
Serve warm and enjoy your Quick Mexican Chicken Casserole!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 4.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 328 mg | 25% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 596 mg | 13% | |
*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.
