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Mexican Chicken Casserole

Mexican Chicken Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken, shredded
  • 8 oz cream cheese, softened
  • 1 cup salsa
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen or canned corn, drained
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 2 cups crushed tortilla chips, divided
  • 1 cup shredded Mexican blend cheese

Method
 

  1. Preheat oven to 375°F (190°C). Mix chicken, cream cheese, salsa, black beans, corn, cumin, chili powder, and salt in a large bowl until creamy.
  2. Spread 1 cup crushed chips in a 9x13-inch baking dish.
  3. Spoon the chicken mixture over the chips and smooth evenly to the edges.
  4. Sprinkle cheese over the top, then scatter the remaining chips and press them lightly into the cheese.
  5. Bake 25-30 minutes until bubbly and golden. Rest 5 minutes before scooping onto plates. Serve hot with extra salsa or sour cream.

Notes

Store leftovers in the fridge and reheat gently. The chip topping will soften after storing, but the casserole still tastes great.