Shredded Mexican Chicken Casserole
A quick, cheesy casserole combining shredded chicken, salsa, beans, and corn for an easy weeknight meal.
Equipment
- Large Bowl
- large casserole dish
- Measuring cups and spoons
- Spoon or spatula
- Oven
Ingredients
- 4 cups shredded chicken
- 2 cups salsa
- 15.25 oz canned corn drained (1 can)
- 1 cup black beans rinsed
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground cumin
- 1.5 cups Colby Jack cheese shredded (or Mexican blend)
- sour cream for garnish
- guacamole for garnish
- green onions for garnish, sliced
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine 4 cups shredded chicken, 2 cups salsa, the drained 15.25 oz can of corn, 1 cup rinsed black beans, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp ground cumin; mix until evenly combined.
- Spread the chicken mixture evenly into a large casserole dish.
- Sprinkle 1.5 cups shredded Colby Jack cheese (or Mexican blend) evenly over the top.
- Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and the casserole is heated through.
- Remove from the oven and garnish with sour cream, guacamole, and sliced green onions, then serve.
Notes
- Use rotisserie or any neutral shredded chicken.
- Ground beef, pinto beans, bell peppers, or cauliflower can be used as substitutions.
- You can freeze the casserole before or after baking.
- Leftovers keep in the fridge for 3–4 days.
- Reheat in the oven at 350°F until warmed through.