Easy Mexican Chicken Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups cooked shredded chicken
02 -
2 cups cooked white or Mexican rice
03 -
1 can (15 oz) black beans, drained and rinsed
04 -
6 large flour tortillas
→ Sauce and Seasonings
05 -
1 cup salsa
06 -
1 can (10 oz) enchilada sauce
07 -
1 cup sour cream
08 -
2 cups shredded Mexican blend cheese, divided
09 -
1 teaspoon chili powder
10 -
1/2 teaspoon cumin
→ Optional Toppings
11 -
Fresh cilantro, chopped
12 -
Tomatoes, diced
13 -
Jalapeños, sliced
14 -
Guacamole
15 -
Extra sour cream
# Instructions:
01 -
Heat your oven to 375°F and grease a 9x13-inch baking dish.
02 -
Mix together your shredded chicken, rice, beans, salsa, enchilada sauce, sour cream, half the cheese, and all the seasonings in a big bowl.
03 -
Start with a bit of chicken mixture on the bottom, then layer tortillas and filling until you've used everything up. End with the filling on top.
04 -
Sprinkle the rest of your cheese over everything.
05 -
Cover with foil and bake 20 minutes, then uncover and bake 10 more minutes until bubbly. Let it rest 5 minutes before adding your favorite toppings and serving.
# Notes:
01 -
Rotisserie chicken works great in this recipe
02 -
Choose your salsa spiciness based on preference
03 -
Let rest 5 minutes before serving for easier cutting