South of the Border Chicken Casserole
Bring bold, fiesta-worthy flavors to your dinner table with this South of the Border Chicken Casserole, a hearty, crowd-pleasing dish that's as easy to make as it is delicious. Featuring tender shredded chicken, zesty taco seasoning, black beans, corn, and diced tomatoes with green chilies, this casserole boasts vibrant Tex-Mex flavors in every bite. Combined with creamy sour cream, savory Mexican blend cheese, and fluffy white or brown rice, it's topped off with a layer of golden, crunchy tortilla chips for the ultimate texture contrast. Perfect for busy weeknights, this recipe comes together in just 45 minutes and serves up to 8 hungry guests. Serve it warm with guacamole, salsa, or a fresh salad for a complete meal that the whole family will love. Packed with protein, easy to customize, and bursting with flavor, this casserole is a guaranteed hit for dinner or your next potluck!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Cooked chicken (shredded)
- 1 can (15 ounces) Canned black beans (drained and rinsed)
- 1 can (15 ounces) Canned corn (drained)
- 1 can (10 ounces) Canned diced tomatoes with green chilies
- 1 packet (1 ounce) Taco seasoning
- 1 cup Sour cream
- 2 cups Shredded Mexican blend cheese
- 3 cups Cooked white or brown rice
- 2 cups Tortilla chips (crushed)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick spray or a thin layer of oil.
In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chilies, and taco seasoning. Mix well to evenly distribute the seasoning.
Stir in the sour cream, 1 cup of shredded Mexican blend cheese, and the cooked rice until the mixture is fully combined.
Transfer the mixture into the prepared baking dish, spreading it out into an even layer.
Sprinkle the remaining 1 cup of shredded Mexican blend cheese evenly over the top of the casserole.
Top the cheese layer with the crushed tortilla chips, spreading them out for a crunchy topping.
Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Remove the casserole from the oven and allow it to cool for 5 minutes. Garnish with chopped fresh cilantro if desired.
Serve warm, either by itself or with a side of guacamole, salsa, or a salad. Enjoy!
Nutrition Facts
Calories |
5011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 10261 mg | 446% | |
| Total Carbohydrate | 439.4 g | 160% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 40.5 g | ||
| Protein | 414.4 g | 829% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2370 mg | 182% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 5121 mg | 109% | |
*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.
