This Tex-Mex Chicken Casserole is a flavorful and satisfying dish that combines the bold flavors of Mexican cuisine with American comfort food. It features tender chicken, zesty spices, gooey cheese, and a crunchy tortilla chip topping. Perfect for a weeknight dinner or potluck gathering, this casserole will be a hit with your family and friends. Serve it with a side of guacamole, sour cream, and salsa for an extra burst of flavor.
Ingredients
- 4 boneless, skinless chicken breasts, cooked and shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups crushed tortilla chips
- Chopped fresh cilantro, for garnish
Directions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, bell pepper, onion, garlic, diced tomatoes with green chilies, salsa, cheddar cheese, Monterey Jack cheese, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using). Mix well to combine.
- Spread the chicken mixture evenly into the prepared baking dish.
- Sprinkle the crushed tortilla chips over the top of the casserole.
- Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped fresh cilantro and serve hot.
- Enjoy this delicious Tex-Mex Chicken Casserole with your favorite toppings and sides.
