Shredded Mexican Chicken Casserole

This Mexican Chicken Casserole always solves those what is for dinner nights with very little effort needed. The comfort of cheesy layers with a subtle kick from salsa turns basic ingredients into something my family never leaves behind. Even on the busiest evenings I can have dinner coming out of the oven in under half an hour and everyone is ready with plates in hand.

The first time I tossed this together on a weeknight I just wanted something quick and comforting. Now my friends ask for the recipe every time I bring it to a potluck and my children cheer when they see me pull out the casserole dish.

Ingredients

• Shredded chicken: four cups give great protein and help soak up all the flavors use tender pulled rotisserie chicken for best results
• Salsa: two cups is both the sauce and the source of spice choose mild or spicy depending on taste and look for brands with chunky vegetables
• Canned corn: one can adds texture and sweetness go for fresh or frozen corn if you want extra pop
• Black beans rinsed: one cup deliver extra fiber and protein select low sodium and plump beans
• Garlic powder: half teaspoon boosts overall flavor fresh minced garlic is even better
• Salt: one teaspoon enhances every ingredient use flaky sea salt for better taste
• Cumin: half teaspoon brings classic Mexican aroma choose freshly ground cumin for the most fragrance
• Colby jack cheese or Mexican blend: about one and a half cups melts to a gooey finish buy cheese blocks and shred fresh for the best melt
• Sour cream: creamy garnish keeps things cool use real full fat for richness
• Guacamole: optional for freshness makes the dish pop
• Green onions: sliced on top make for a fresh flavor finish grab firm and bright green stems

Step by Step Instructions

Prepare the Filling:

Combine the shredded chicken salsa corn black beans salt garlic powder and cumin in a large mixing bowl Make sure to stir well so that every bit of chicken is coated and the beans and corn are evenly distributed

Assemble the Casserole:

Spread the mixed filling in a deep casserole dish Smooth the surface so it bakes evenly and the cheesy layer will not sink

Add the Cheese:

Sprinkle the shredded cheese evenly all over the chicken mixture Try to cover every corner so each bite gets melty cheese

Bake Until Bubbly:

Place the casserole in a preheated 350 degree oven Bake for twenty to twenty five minutes or until the cheese is fully melted and the whole dish is hot

Garnish and Serve:

Remove the casserole from the oven Let it rest for five minutes before topping with spoonfuls of sour cream guacamole and a shower of finely chopped green onions

Save This

I honestly love the cheesy topping most pulling a big spoonful and getting that stretchy cheese never gets old to me My sister and I competed over the cheesiest corner growing up it still makes us laugh around the table

Casserole Storage Tips

Store this casserole in the fridge in an airtight container for three to four days and reheat only the portions you need for best taste If you want to freeze it let it cool completely and seal tightly The flavors actually deepen after freezing

Ingredient Substitutions

You can swap shredded chicken with pulled pork ground beef or rotisserie turkey Pinto beans or extra bell peppers take the place of black beans for a twist If you are out of salsa try a mix of diced tomatoes and a spoonful of taco seasoning

Serving Suggestions

Pile slices on top of fluffy rice or serve with a crisp green salad Sometimes I roll leftovers up in tortillas for a lunchtime burrito Barbecue corn or grilled vegetables also make awesome sides

Cultural Origins

This recipe borrows from classic Tex Mex cooking with its hearty one dish style Cheese salsa beans and chicken are all typical for family style dinners that fill a crowd and avoid extra work It is flexible like many modern American casseroles celebrating easy comfort above all

Common Queries

→ What kind of chicken works best?

Any cooked and shredded chicken, such as rotisserie, boiled, or baked, gives the dish a juicy texture and saves time.

→ Can I substitute other proteins?

Yes, ground beef, pinto beans, or even cauliflower can be swapped in or added for variation and extra flavor.

→ How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to four days or freeze for up to three months.

→ What toppings go well with this casserole?

Sour cream, guacamole, and fresh green onions add coolness and a pop of color to each serving.

→ Can I prepare this ahead of time?

Absolutely! Assemble the casserole, cover, and keep in the fridge until ready to bake, or freeze before baking.

→ What's the best way to reheat it?

Reheat in the oven for best results, or use the microwave when short on time, stirring occasionally until heated through.