Description
A hearty Tex-Mex casserole with layers of shredded chicken, corn tortillas, black beans, corn, cheese, and a creamy salsa sauce, baked until bubbly and golden.
Ingredients
- 3 cups cooked and shredded chicken
- 8-10 corn tortillas, cut into bite-sized pieces
- 2 cups salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 2 cups shredded cheddar or Mexican blend cheese
- 1 cup sour cream
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Spread a thin layer of salsa on the bottom of the dish.
- Layer half of the tortilla pieces over the salsa.
- Top with half of the shredded chicken, black beans, corn, chopped onion, and minced garlic.
- Sprinkle with half of the cumin, chili powder, salt, and pepper.
- Dollop half of the sour cream over the layers and gently spread.
- Sprinkle with half of the shredded cheese.
- Repeat the layers with the remaining ingredients.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and lightly browned.
- Let the casserole sit for 5-10 minutes before serving. Garnish with chopped cilantro.
Notes
- Use rotisserie chicken for convenience.
- Customize the heat by choosing a salsa of your preferred spiciness.
- Letting the casserole sit helps it set before serving.
- Great for meal prep and freezer-friendly.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
