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- 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 cumin - 1 teaspoon chili powder - 2 cups cooked brown rice - 1 cup shredded cheddar cheese - 1 cup diced bell peppers (mix of red and green) - 1/2 cup diced red onion - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving) - Sour cream (for serving) I love how simple it is to make this dish. You can change the ingredients to fit your taste. If you want to use rotisserie chicken, that works great. Just shred it and add it to the mix. You can swap out brown rice for quinoa or white rice if you prefer. The black beans can also be replaced with pinto beans. Using fresh tomatoes instead of canned is also an option. Just chop about two cups of fresh tomatoes. To make this dish even more fun, you can add extra toppings. Try adding jalapeños for some heat or olives for a briny kick. You could also include more veggies like zucchini or spinach. They will add color and flavor. If you want to make it creamier, mix in some cream cheese or Greek yogurt before baking. These options let you make this Mexican Chicken Casserole just how you like it! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C) and grease a large casserole dish. This step helps to prevent sticking. In a big mixing bowl, combine the shredded cooked chicken, black beans, corn, diced tomatoes with green chilies, and salsa. Mix it all well. You want every bite to be flavorful. Next, add the cooked brown rice, cumin, chili powder, diced bell peppers, and red onion to the bowl. Stir until everything is evenly mixed. Once your mixture is ready, pour it into the greased casserole dish. Spread it evenly for even cooking. Now, sprinkle the shredded cheddar cheese on top. This adds a lovely cheesy layer. Cover the dish with foil and place it in the oven. Bake for 25 minutes. After that, take off the foil and bake for another 10-15 minutes until the cheese is bubbly and slightly golden. When done, remove it from the oven and let it sit for 5 minutes. This helps the flavors settle. To serve, garnish your casserole with fresh cilantro. This adds a bright touch. Offer avocado slices and a dollop of sour cream on the side. These tasty extras enhance the dish's flavor and texture. Enjoy your meal while it's warm! You can prepare this dish in advance. Start by mixing all the ingredients as directed. After mixing, transfer the mixture to your casserole dish. Cover it tightly with foil or plastic wrap. Store it in the fridge for up to 24 hours. When ready to bake, let it sit at room temperature for 15 minutes. Preheat your oven and bake as per the recipe. This saves time and makes dinner stress-free. To enhance the flavors, consider a few tweaks. Use fresh herbs like cilantro and parsley for a bright taste. Adjust spices based on your family’s preference. If you like it spicy, add jalapeños or extra chili powder. Letting the casserole sit for a few minutes after baking helps the flavors meld. It also allows for easier serving. Avoid overcooking the cheese on top. You want it bubbly, not burnt. Also, be careful not to add too much liquid. The mixture should be moist but not soupy. If your chicken is not cooked through, the casserole won't set well. Lastly, don’t forget to garnish with cilantro before serving. It adds freshness and a nice touch to your dish. Pro Tips Cooked Chicken Choice: For this casserole, using rotisserie chicken saves time, but you can also use leftover grilled or baked chicken for added flavor. Spice Level Adjustment: If you prefer a spicier dish, consider adding diced jalapeños or using hot salsa to kick up the heat. Cheese Variations: Feel free to mix different types of cheese, such as Monterey Jack or Pepper Jack, to enhance the flavor profile. Make Ahead Tip: This casserole can be prepared a day in advance. Just cover and refrigerate before baking; add an extra 10 minutes to the baking time if baking straight from the fridge. {{image_2}} You can make a great vegetarian version of this casserole. Instead of chicken, use two cups of cooked quinoa or lentils. These options add protein and texture. Keep the black beans, corn, and diced tomatoes. You can add extra veggies like zucchini or mushrooms. They provide more flavor and nutrition. Top it with cheese and bake the same way. This makes a hearty dish for everyone. If you like heat, add more spice! Increase the chili powder to two teaspoons. You can also add jalapeños, either fresh or pickled. Mix them into the ingredients or sprinkle on top. For an extra kick, use spicy salsa. This will give a nice zing to every bite. Remember to adjust the cheese as it can tone down the spice. Feel free to switch up ingredients based on what you have. Instead of brown rice, use white rice or even cauliflower rice for a low-carb option. If you don’t have black beans, kidney beans work well too. You can swap cheddar cheese for Monterey Jack or pepper jack for more flavor. Mixing different bell peppers adds color and taste. Get creative and make this dish your own! After making the Mexican chicken casserole, let it cool. Then, cover it tightly with plastic wrap or aluminum foil. Store it in the fridge. It stays fresh for about three to four days. If you want to enjoy it later, this is the way to go. You can freeze this casserole too! First, cool it completely. Then, wrap it well in plastic wrap and foil. This helps prevent freezer burn. You can keep it in the freezer for up to three months. When you are ready to eat, move it to the fridge to thaw overnight. To reheat, preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to keep it moist. Bake for about 20-25 minutes or until it is hot all the way through. You can also microwave individual servings. Just heat in short bursts to avoid overcooking. Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken into bite-sized pieces. You can skip cooking the chicken yourself. This makes the dish quick and easy. You can serve this casserole with many tasty sides. Fresh avocado slices add creaminess. A dollop of sour cream cools the spice. You might also enjoy a simple salad. Rice or tortilla chips are great choices too. Each side adds a new layer of flavor to the meal. Leftovers will stay good in the fridge for about three days. Store them in an airtight container. You can reheat the casserole in the oven or microwave. If you want to keep it longer, freeze leftovers for up to three months. Just make sure it's in a freezer-safe container. This article covers all you need for a tasty Mexican Chicken Casserole. We discussed essential ingredients, how to prepare and bake it, and tips to improve your dish. You learned about variations, storing leftovers, and common questions. Remember, cooking is fun! Use these tips to create your own special version. Enjoy the process, and share your results with friends and family. Happy cooking!

Mexican Chicken Casserole Fiesta

A delicious and hearty casserole packed with flavors of chicken, beans, corn, and spices, topped with melted cheese.
Print Recipe Pin Recipe
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 black beans, drained and rinsed (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes with green chilies (10 oz)
  • 1 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups cooked brown rice
  • 1 cup shredded cheddar cheese
  • 1 cup diced bell peppers (mix of red and green)
  • 0.5 cup diced red onion
  • 1 bunch fresh cilantro, chopped (for garnish)
  • 1 slices avocado (for serving)
  • 1 dollop sour cream (for serving)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a large casserole dish.
  • In a large mixing bowl, combine the shredded cooked chicken, black beans, corn, diced tomatoes with green chilies, and salsa. Mix well.
  • Add the cooked brown rice, cumin, chili powder, diced bell peppers, and red onion to the mixture. Stir until all ingredients are thoroughly combined.
  • Pour the mixture into the prepared casserole dish, spreading it evenly.
  • Sprinkle the shredded cheddar cheese over the top of the casserole.
  • Cover the dish with foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
  • Once baked, remove from the oven and let it sit for 5 minutes.
  • Garnish with fresh cilantro before serving.
  • Serve warm with avocado slices and a dollop of sour cream on the side.

Notes

Serve with avocado slices and sour cream for added flavor.
Keyword casserole, chicken, dinner, easy, Mexican