Fast Prep Mexican Chicken Casserole
Mexican Casserole is a bold-flavored, one-dish full meal in itself!
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Servings: 8 SERVINGS
Calories: 437kcal
Equipment
- 9x13-inch casserole dish
- Colander
- Small bowl
- Oven
Ingredients
- 2 ½ cups crushed tortilla chips, divided
- 2 cups shredded rotisserie chicken
- 1- 15 oz can black beans, drained and rinsed
- 2- 10.5 oz condensed cream of chicken soup
- 1 tbsp taco seasoning
- 1 tsp ground cumin
- 1 tsp dry oregano
- 1 tsp red pepper flakes
- 1- 10 oz can diced tomatoes with green chiles
- 3 green onions, sliced
- 1 cup Mexican cheese blend, shredded
- 1 cup cheddar cheese, shredded
- 1 Roma tomato, diced
- ¼ cup chopped fresh cilantro
- 1 jalapeno pepper, sliced
Instructions
- Preheat the oven to 350 F and spray a 9x13-inch casserole dish with cooking spray.
- Make the sauce: in a small bowl combine the cream of chicken soup, taco seasoning, cumin, oregano, and red pepper flakes.
- Sprinkle 1 ½ cups of crushed tortilla chips in the bottom of the baking dish.
- Place the shredded chicken evenly over the chips.
- Spoon the black beans evenly over the chicken.
- Spread the sauce over the beans.
- Spoon the diced tomatoes with green peppers and sliced green onions evenly over the sauce.
- Sprinkle the cheeses evenly over the tomatoes and end with 1 cup of crushed tortilla chips.
- Bake for 30 minutes or until the cheese is melted and bubbly. Top with chopped cilantro, sliced jalapenos, and freshly diced Roma tomato.
Nutrition
Calories: 437kcal | Carbohydrates: 32g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 915mg | Potassium: 93mg | Fiber: 4g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 8mg