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To make a tasty Mexican chicken casserole, gather these ingredients: - 2 cups shredded cooked chicken - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 cup salsa - 1 teaspoon ground cumin - 1 teaspoon chili powder - 2 cups cooked brown rice - 1 cup shredded sharp cheddar cheese - 1 cup diced bell peppers (a vibrant mix of red and green) - 1/2 cup finely diced red onion - Fresh cilantro, chopped (for garnish) - Slices of ripe avocado (for serving) - Creamy sour cream (for serving) You can easily swap some ingredients based on what you have. Use rotisserie chicken instead of cooking your own. If you want a vegetarian dish, replace chicken with extra beans or lentils. Instead of black beans, pinto beans can work well. You can use frozen corn if you don’t have canned. If you don’t like bell peppers, use zucchini or spinach instead. For a lighter cheese, try Monterey Jack. This casserole is hearty and filling. Each serving has about: - Calories: 450 - Protein: 30g - Carbohydrates: 50g - Dietary Fiber: 10g - Fat: 15g It offers a balance of nutrients, making it a great choice for a main meal. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). Grease a large casserole dish with cooking spray. 2. In a big mixing bowl, combine 2 cups of shredded cooked chicken, 1 can of black beans, and 1 can of corn. Add 1 can of diced tomatoes with green chilies and 1 cup of salsa. Mix well. 3. Stir in 2 cups of cooked brown rice, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Add 1 cup of diced bell peppers and 1/2 cup of finely diced red onion. Mix until all ingredients are combined. 4. Pour the mixture into the greased casserole dish. Spread it evenly with a spatula. 5. Sprinkle 1 cup of shredded sharp cheddar cheese over the top. 6. Cover the dish with aluminum foil tightly and place it in the oven. Bake for 25 minutes. 7. Remove the foil to let the cheese brown. Bake for another 10-15 minutes until golden and bubbly. 8. Once done, take the dish out and let it rest for 5 minutes. 9. Garnish with freshly chopped cilantro for color and flavor. 10. Serve warm with slices of ripe avocado and a dollop of creamy sour cream. This adds extra creaminess and taste. For a nice touch, serve in individual bowls with avocado slices and cilantro. It makes a pretty meal! To make the best Mexican Chicken Casserole, use fresh ingredients. The chicken should be cooked and shredded well. For a richer flavor, try marinating the chicken in salsa before cooking. Mixing the spices, like cumin and chili powder, adds a nice kick. Be sure to spread the mixture evenly in the dish. This way, every bite is full of flavor. Lastly, let it rest after baking. This helps the layers hold together better. A few common mistakes can ruin your casserole. First, don’t skip the step of draining the beans and corn. Extra liquid can make your dish soggy. Secondly, avoid using low-quality cheese. Good cheese melts better and enhances the dish. Also, don’t rush the baking time. Covering the casserole helps it cook evenly. Lastly, remember to let it rest before serving. This makes serving easier and keeps it from falling apart. To reheat your Mexican Chicken Casserole, preheat the oven to 350°F (175°C). Place the casserole in an oven-safe dish if you stored it in the fridge. Cover it with foil to keep it moist. Heat for about 20-25 minutes or until warmed through. You can also use a microwave for quick reheating. Just cover it with a microwave-safe lid. Heat in 1-minute intervals, checking often to avoid overcooking. Enjoy the flavors as they come back to life! Pro Tips Use Rotisserie Chicken: For a quicker prep time, consider using store-bought rotisserie chicken. It adds flavor and saves you time on cooking! Customize Your Veggies: Feel free to switch up the bell peppers with other vegetables like zucchini or spinach for added nutrition and flavor. Enhance the Spice Level: If you love heat, add some diced jalapeños or a sprinkle of cayenne pepper to the mixture for a spicy kick. Make Ahead: This casserole can be assembled a day in advance and stored in the fridge. Just bake it when you’re ready for a delicious meal! {{image_4}} To make a vegetarian version, swap chicken for more beans or veggies. Use 2 cans of black beans or a mix of beans and lentils. Add extra bell peppers, zucchini, or corn for flavor. You can keep the same spices like cumin and chili powder. This way, you still get a hearty meal with great taste. If you love heat, add jalapeños or serrano peppers. Mix diced peppers into the casserole for more spice. You can also use spicy salsa instead of mild. For an extra kick, sprinkle some red pepper flakes on top before baking. This will make your casserole bold and exciting. To keep this dish gluten-free, make sure your salsa and other canned goods are labeled gluten-free. Use brown rice as your base, as it is naturally gluten-free. Avoid regular soy sauce or any wheat-based ingredients. This way, everyone can enjoy this tasty meal without worry. After enjoying your meal, let the casserole cool. Place any leftovers in an airtight container. Keep it in the fridge for up to four days. This keeps the flavors fresh and tasty. If you want, label the container with the date. This way, you can track how long it’s been stored. To freeze your casserole, first let it cool completely. Then, transfer it to a freezer-safe container. You can also wrap it tightly in plastic wrap and foil. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat it, just thaw it overnight in the fridge. To reheat the casserole, preheat your oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Bake for about 20 minutes or until it's hot. If you want the cheese to get bubbly, remove the foil for the last 5 minutes. You can also reheat individual portions in the microwave. Just heat for 1-2 minutes, checking to see if it’s warm enough. Enjoy your meal again! You can prepare this casserole a day before. Cook the chicken and mix all the ingredients. Place the mixture in a greased dish, cover it, and store it in your fridge. When you are ready, just bake it. It will save you time on busy days. I do not recommend using uncooked chicken. It needs more time to cook through. Using cooked chicken helps the flavors blend well. Plus, it makes the casserole creamy and delicious. You can serve this casserole with simple sides. Sliced avocado adds creaminess. A dollop of sour cream gives a nice touch. Fresh cilantro can brighten the meal. You might also enjoy a light salad or corn tortilla chips on the side. In this post, we explored key ingredients and how to prepare a delicious Mexican chicken casserole. I shared tips for perfecting your dish and avoiding common mistakes. You learned how to store leftovers and variations you can try. Cooking can be fun and rewarding. By following these steps, you can create a meal that’s tasty and satisfying. Enjoy your cooking adventure and try out these ideas today!

Mexican Chicken Casserole Fiesta

A delicious and hearty casserole featuring shredded chicken, black beans, corn, and a blend of spices, topped with melted cheddar cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup salsa
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 cups cooked brown rice
  • 1 cup shredded sharp cheddar cheese
  • 1 cup diced bell peppers (a vibrant mix of red and green)
  • 0.5 cup finely diced red onion
  • 1 bunch fresh cilantro, chopped (for garnish)
  • 1 slices ripe avocado (for serving)
  • 1 dollop creamy sour cream (for serving)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Grease a large casserole dish with cooking spray or a light coating of olive oil to prevent sticking.
  • In a spacious mixing bowl, combine the shredded cooked chicken, drained and rinsed black beans, drained corn, diced tomatoes with green chilies, and the zesty salsa. Stir the mixture thoroughly to ensure every ingredient is well combined.
  • Introduce the cooked brown rice, ground cumin, chili powder, diced bell peppers, and finely chopped red onion into the bowl. Mix everything together until the ingredients are evenly distributed.
  • Transfer the hearty mixture into the prepared casserole dish, spreading it out with a spatula to create an even layer.
  • Generously sprinkle the shredded sharp cheddar cheese over the top of the casserole, creating a cheesy layer that will melt and bubble during baking.
  • Cover the casserole dish with aluminum foil, making sure it's tightly sealed, and place it in the preheated oven. Bake for 25 minutes to allow the flavors to meld together.
  • After the initial baking time, carefully remove the foil to let the cheese get wonderfully golden and bubbly. Bake for an additional 10-15 minutes until the cheese is melted and slightly browned.
  • Once baked to perfection, take the dish out of the oven and let it rest for 5 minutes to set. This will make it easier to serve.
  • Before serving, garnish the casserole with freshly chopped cilantro, adding a pop of color and freshness.
  • Serve the casserole warm, accompanied by slices of creamy avocado and a dollop of sour cream on the side for an extra indulgent touch.

Notes

For an inviting display, serve the casserole in individual bowls topped with avocado slices and a sprinkle of cilantro.
Keyword casserole, chicken, dinner, easy, Mexican