Mexican food is one of my favorites! I love a little spice to get me into a meal. Plus the salsa, beans, sour cream, chicken, cheese in this recipe are all enticing to me. This Mexican Casserole is not only easy to make but it will have your family raving and coming back for more!
Don’t you just want to dive right into this casserole? I will pass you the big spoon!!
Using pre-cooked chicken from the grocery store makes this recipe so easy to whip up. Grab a rotisserie chicken or some packaged cooked chicken and dinner is made in 45 min. from prep time to bake. Lots of healthy black beans and lean protein make this meal one that you will be happy to serve to your family. The kids will love it because of the ooey gooey cheese factor! The original recipe had a cup of sour cream but I really didn’t think it was necessary with all the creamy sauce and cheese on top, so I omitted that.
IF you liked this recipe, you’ll love our other easy casserole recipes!
Ingredients
- 13 oz. 375 gms. cooked chicken, diced
- 1 cup salsa
- 4 oz. light cream cheese
- 4 oz. can of diced green chiles
- 15 oz. can black beans drained and rinsed
- 1 to mato diced
- 2 green onions sliced
- 2 cups Mexican shredded cheese or cheddar/jack cheese
- 1 cup crushed tortilla chips
Instructions
- Preheat oven to 350F. Grease an 8" square or round casserole dish and set aside.
- Add the chicken, salsa and cream cheese to a saute pan, heat stirring until cheese is melted and the chicken is heated through. Add the black beans and chiles and continue to heat ingredients.
- Layer into the prepared casserole as follows. Crushed tortilla chips, Chicken/black beans mixture, tomatoes, green onions and cheese. Place in the oven for 30 min. until heated through, hot and bubbling.
Recipe adapted from Yellow Bliss Road and AllRecipes.com
bc in edmond says
this sounds yummy! what is the texture of the tortilla chips after the casserole is baked – are they soft or somewhat crispy? soft worries me a little – I don’t want the casserole to taste mushy 🙂 – thanks!
Tara says
They aren’t mushy, they are just a nice base to the casserole.
bc in edmond says
thank you – I’m sure I’ll make this soon!
Barb says
The chips stay crunchy. Loved the texture they gave the dish. I didn’t have black beans so I used corn. I also used left over turkey instead of chicken. Delicious!
Great recipe…a keeper 🙂
Aubrey Cota says
Thank you!
Bridget says
This was a HUGE hit! We eat mostly paleo so I skipped the tortilla chips and probably used more cheese than indicated but otherwise made it as directed. My picky 5 year old asked for thirds! Will definitely make this again.
Tara N says
I am thrilled you like it, and five year old approved!!
Liz says
Thank you for the nice recipe.
The Southern Stylista says
I made this for myself and my husband tonight (adjusted to fit what leftovers we had in our fridge!) and it was so good, husband approved for sure!
xoxo, SS
The Southern Stylista
Tara N says
Great to hear, thanks for taking the time to comment!!
Jill Bracchi says
So good! Thanks for the recipe!