This Mexican chicken casserole is your answer for a warm, comforting dinner that fits the whole family. With shredded chicken, gooey cheese, and a hint of spice, it’s sure to become a favorite on busy weeknights.
This recipe addresses issues of dryness and blandness, ensuring a flavorful, satisfying meal for busy weeknights that your family will enjoy.
I’ve had my share of cooking setbacks, once, I added way too much salt! But through trial and error, I found a recipe that keeps things simple and flavorful. This casserole packs all the goodness without fuss, making it a reliable choice.
What I love most is how quickly it comes together. In just about 55 minutes from start to finish, you’ll have a bubbling, cheesy dish ready to be served. It’s a time-saver that doesn’t skimp on flavor, making it a win in my book!
If you enjoy comforting casseroles, you might want to check out my Ground Beef Hash Brown Casserole for another easy meal!
Table of contents
Why You Will Love This Recipe
- Flavor-Packed Layers , Each ingredient plays its part in a robust symphony of flavors. From spicy enchilada sauce to sweet corn, every bite bursts with delight.
- Comforting Texture , The combination of fluffy rice, tender chicken, and melted cheese creates a cozy, satisfying dish. You’ll look forward to seconds, guaranteed!
- Convenient Make-Ahead Option , This casserole can be prepped ahead of time and stored in the fridge. Just pop it in the oven for a quick, hearty dinner.
- Great for Leftovers , The casserole tastes even better the next day! It’s easy to store and reheat, providing a simple meal for busy days ahead.
Mexican Chicken Casserole With Rice
- Prep Time: 35 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Dish / Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Description
Hearty baked Mexican chicken casserole with rice, black beans, corn, enchilada sauce and cheddar cheese , an easy, family-style low-fat main dish.
Ingredients
Scale
-
- 1.5 pounds (680 g) shredded rotisserie chicken, boneless and skinless
- 16 ounces (454 g) canned black beans, rinsed and drained
- 4 cups cooked rice (from 2 cups uncooked long-grain white rice)
- 2 cups (480 ml) enchilada sauce
- 1 medium tomato, diced (preferably fire-roasted, no added sugar or salt)
- 16 ounces (454 g) canned corn, drained
- 1 cup (112 g) shredded cheddar cheese (preferably sharp, freshly shredded)
- 2 cups (about 50 g) crushed tortilla chips
- 1 medium yellow onion, thinly diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon salt
Instructions
- Step 1: Preheat Your Oven: Set your oven to 375°F (190°C) and allow it to heat fully to ensure the cheese melts evenly and the topping turns golden brown.
- Step 2: Sauté the Veggies: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, until vegetables are tender and fragrant, about 5-7 minutes. Sprinkle with 1 teaspoon salt while sautéing.
- Step 3: Mix in Chicken: Stir shredded chicken into the sautéed vegetables until well combined.
- Step 4: Stir in Rice and Sauce: Pour in 2 cups enchilada sauce, then fold in 4 cups cooked rice, mixing gently to coat all ingredients evenly. This helps prevent dryness during baking.
- Step 5: Simmer Before Baking: Allow the mixture to simmer on medium-low heat for about 3-5 minutes, stirring occasionally to meld the flavors.
- Step 6: Layer the Casserole: Evenly spread the chicken, rice, and vegetable mixture into the 9×13 inch casserole dish, creating a solid base.
- Step 7: Add Beans and Corn: Layer the drained black beans and drained corn evenly over the chicken mixture.
- Step 8: Top with Cheese: Sprinkle 1 cup shredded cheddar cheese evenly across the top of the casserole. Reserve some cheese if desired for later use.
- Step 9: Bake Until Bubbly: Place the casserole dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and lightly browned on top. For even melting, you may cover with aluminum foil during the first 15 minutes of baking if needed.
- Step 10: Prepare Fresh Toppings: While the casserole bakes, dice the tomato and chop fresh cilantro to use as garnishes.
- Step 11: Serve and Enjoy: Remove the casserole from the oven. Top with fresh diced tomatoes, extra enchilada sauce if desired, and crushed tortilla chips for crunch. Serve warm.
Notes
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- Room Temperature: Store leftovers in an airtight container at room temperature up to 2 days, away from sunlight and heat.
- Refrigeration: Keep in an airtight container in the refrigerator up to 5 days, covered tightly to prevent moisture loss.
- Freezing: Wrap tightly in plastic wrap and place inside a freezer-safe container. Freeze up to 3 months. Thaw overnight in refrigerator before reheating.
- To avoid dryness, add ½ cup more enchilada sauce about 15 minutes before baking finishes if needed.
- If cheese is not melting uniformly, covering with foil during the first 15 minutes helps distribute heat for an even melt.
- For softer vegetables, sauté for 2-3 minutes longer until desired tenderness is reached before adding remaining ingredients.
- Add 1 teaspoon chili powder to the enchilada sauce for extra heat and depth.
- To prevent sticking, lightly grease the casserole dish with olive oil before layering the mixture.
- Reheat leftovers in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through. Cover with foil to retain moisture.
- Serve alongside roasted vegetables or a fresh green salad. Additional pairings include cilantro lime rice or cauliflower rice for varied texture and flavor.
- Use leftovers for stuffed bell peppers, chicken enchiladas, quesadillas, or nacho toppings.
- Top servings with fresh cilantro, diced avocado, a squeeze of lime juice, extra enchilada sauce, or a dollop of plain yogurt for creaminess.
- Vegetarian option: Substitute shredded chicken with an extra 16 ounces of beans or cooked vegetables like zucchini and mushrooms.
- Use gluten-free tortilla chips and verify enchilada sauce ingredients to make this recipe gluten-free.
- Choose boneless, skinless chicken breasts, fresh or thawed, for tender meat.
- Long-grain white rice is preferred for a fluffy texture and ability to absorb flavors; do not rinse rice prior to cooking for natural starch retention.
- Use good quality taco seasoning in the enchilada sauce for zing or prepare your own blend.
- Opt for sharp cheddar cheese freshly shredded for better melt and texture compared to pre-shredded varieties.
- Rinse and drain canned black beans to reduce sodium and balance flavors.
- Select fire-roasted diced tomatoes with no added sugar or salt to deepen smoky flavor.
- Choose vibrant red or yellow bell peppers for enhanced sweetness, color, and crunch.
Nutrition
- Serving Size: 1 serving (approx)
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Chicken breasts: Look for boneless, skinless chicken breasts for tender bites. Fresh or frozen works, but thaw them completely before cooking for best results!
- Rice: Long-grain white rice works well here as it cooks evenly and absorbs flavors. Don’t rinse it beforehand; you want that starch for creaminess.
- Taco seasoning: Use a good quality taco seasoning mix for that zing! Homemade is great too. It adds depth and a little spice to the dish.
- Cheddar cheese: Opt for sharp cheddar for a stronger flavor! Shred it yourself for better melting and texture, pre-shredded cheese often has anti-caking agents.
- Canned black beans: Rinse and drain them to reduce sodium. They add protein and a creamy texture, plus balance out all those bold flavors!
- Diced tomatoes: Choose fire-roasted diced tomatoes for a smoky taste that enhances the overall depth. Look for no added sugar or salt varieties.
- Bell pepper: Pick vibrant red or yellow bell peppers for sweetness and crunch! They also bring a pop of color to the final dish.
- Chicken breasts: Look for boneless, skinless chicken breasts for tender bites. Fresh or frozen works, but thaw them completely before cooking for best results!
- Rice: Long-grain white rice works well here as it cooks evenly and absorbs flavors. Don’t rinse it beforehand; you want that starch for creaminess.
- Taco seasoning: Use a good quality taco seasoning mix for that zing! Homemade is great too. It adds depth and a little spice to the dish.
- Cheddar cheese: Opt for sharp cheddar for a stronger flavor! Shred it yourself for better melting and texture, pre-shredded cheese often has anti-caking agents.
- Canned black beans: Rinse and drain them to reduce sodium. They add protein and a creamy texture, plus balance out all those bold flavors!
- Diced tomatoes: Choose fire-roasted diced tomatoes for a smoky taste that enhances the overall depth. Look for no added sugar or salt varieties.
- Bell pepper: Pick vibrant red or yellow bell peppers for sweetness and crunch! They also bring a pop of color to the final dish.
Recipe Tips
- If the casserole is too dry, add ½ cup of additional enchilada sauce 15 minutes before the baking time is complete.
- When the cheese is not melting evenly, cover with aluminum foil for the first 15 minutes of baking to help it distribute heat.
- If the vegetables are too crunchy, sauté them for an extra 2-3 minutes until they reach the desired softness before adding the other ingredients.
- For a spicier kick, mix in 1 teaspoon of chili powder with the enchilada sauce before combining it with the chicken and rice.
- If your casserole sticks to the pan, lightly grease the dish with olive oil before adding the mixture to ensure easy serving.
Serving Suggestions
Serve the Mexican chicken casserole with a side of roasted vegetables or a fresh green salad. Consider pairing it with cilantro lime rice or cauliflower rice for added flavor and texture.
Use to make stuffed bell peppers or chicken enchiladas with remaining ingredients. Add to a quesadilla or top nachos for a delicious spin on classic dishes.
Top with fresh cilantro, diced avocado, or a squeeze of lime juice. Drizzle with extra enchilada sauce or layer with plain yogurt for a creamy finish.
Recipe variations
- You can use rotisserie chicken or cook and shred 1.5 pounds of boneless chicken breasts as the main protein in this Mexican chicken casserole recipe.
- Add 1 teaspoon of salt when sautéing diced yellow onion, red and green bell peppers to season the vegetables and enhance their flavor well.
- Either black beans or pinto beans can be used in this casserole; both provide fiber and texture, just drain beans thoroughly before layering.
- If making for more servings, double the sauce to 4 cups, rice to 8 cups cooked, and bake in a larger dish, adjusting baking time slightly.
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How to Store?
To keep your Mexican chicken casserole fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat sources.
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Cover tightly to prevent moisture loss and odor absorption.
Freezing: Wrap in plastic wrap and place inside a freezer container. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
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