Tex-Mex Chicken Casserole

Tex-Mex Chicken Casserole Recipe @fifteenspatulas

Last week I got a message from a reader asking me to share what dishes are in my regular rotation.

So, here’s one of my favorites! I REALLY love meals like this Tex-Mex Chicken Casserole because:

Reason #1: It only takes 10 minutes to put together. Even when I’m feeling exhausted after a busy day, I know I can scrounge up the energy required to mix together a bunch of ingredients and bake. BAM!

Reason #2: Leftovers!!! Oh how I love leftovers. I don’t know why people grumble and moan about having leftovers, because my thought is, I get to eat that awesome meal again the next day except all I have to do this time is put a scoop of it in the microwave?! I think that’s pretty awesome. And this is one of those dishes where it tastes just as good (maybe even better?!) reheated the next day.

Reason #3: This is the stuff my comfort food is made of. I LOVE tex-mex flavors and there’s a ton of flavor in this dish.

Mexican Chicken Casserole Recipe @fifteenspatulas

As referenced above, this casserole is VERY simple to put together.

It’s just a matter of starting with a handful of crushed tortilla chips:

Tex-Mex Chicken Casserole Recipe

And adding a bunch of stuff to it.

Black beans….

Corn…

Tex-Mex Chicken Black Bean Casserole Recipe

Diced chicken breast…

(I use my slow cooker to cook batches of chicken breast to be used for stuff like this. Here’s the post with instructions for that)

Quick Weeknight Tex-Mex Chicken Casserole Recipe

Salsa, cheese, scallions, taco seasoning…

Stir it all together:

Quick Weeknight Tex-Mex Chicken Casserole Recipe

Then put it in a casserole dish:

Quick Weeknight Tex-Mex Chicken Casserole Recipe

Cover it with foil and bake for 30 minutes:

Quick Weeknight Mexican Chicken Casserole Recipe

Then you can serve it garnished with scallions, sour cream (a must), avocado slices, chopped fresh tomato, cilantro…whatever you’d like!

Enjoy!


Tex-Mex Chicken Casserole

Yield: one 8x12 casserole dish, serves 6-8

Tex-Mex Chicken Casserole

Ingredients:

  • 4 oz tortilla chips, broken into large pieces (2 cups)
  • 1 cup corn (canned or frozen)
  • 15oz can black beans, drained and rinsed (can do pinto beans too)
  • 3 cups diced, cooked chicken breast
  • 2 cups shredded Mexican-style cheese
  • 3 cups your favorite salsa (I like Frontera, Chi-Chi's, Green Mountain Gringo, and Pace)
  • 1 bunch scallions, sliced
  • 2 tbsp taco seasoning
  • sour cream, for garnish (optional)
  • avocado slices, for garnish (optional)
  • fresh chopped tomato, for garnish (optional)

Directions:

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, combine the tortilla chips, corn, black beans, diced chicken, cheese, salsa, scallions, and taco seasoning. Stir it all together very well, being careful not to crush the tortilla chips too much. Taste the mixture and adjust seasoning if necessary (and keep in mind this will taste wetter than when it comes out of the oven).
  3. Dump out the entire mixture into an 8x12 or 9x13 casserole dish, and cover tightly with foil. Bake for 30 minutes, then serve with your favorite garnishes (like avocado slices, sour cream, fresh chopped tomatoes, scallions, etc). Enjoy!

Notes

Credit goes to my ballroom dancing friend Margo for inspiring this dish!

http://www.fifteenspatulas.com/tex-mex-chicken-casserole/

Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Please do not publish these materials without prior permission.

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18 comments… add one

Leave a Comment

  • avatar JulieD February 14, 2014, 11:13 am

    This looks fantastic, Joanne!!

    Reply
  • avatar Crystal @ Simply Playful Fare February 14, 2014, 11:28 am

    This is going to sound really weird, but I love soggy (or should I say hydrated?) tortilla chips in a casserole! This looks so easy and fast. I love leftovers too!

    Reply
    • avatar Joanne Ozug February 16, 2014, 12:51 pm

      Haha I totally do too! Not weird at all =)

      Reply
  • avatar Steph February 14, 2014, 11:44 am

    I love anything with salsa. I just love salsa period so I know ill love this dish

    Reply
    • avatar Joanne Ozug February 16, 2014, 12:52 pm

      That’s awesome, Steph! The salsa adds lots of great flavor here. I love keeping jars of it on hand!

      Reply
  • avatar Jocelyn (Grandbaby Cakes) February 14, 2014, 2:29 pm

    You are killing me! This looks so delish!

    Reply
  • avatar Maureen | Orgasmic Chef February 15, 2014, 12:42 am

    I know it sounds easy but that’s not why I’d love it. It’s all those magical tex-mex flavors that do it for me!

    Reply
  • avatar suzi February 15, 2014, 7:55 am

    can you tell me how you make the chicken in the crock pot? do you season it in a special way? love that idea!

    Reply
    • avatar Joanne Ozug February 16, 2014, 12:52 pm

      Hi Suzi, I will be doing a post on it in the next week or so because I’ve had so much questions about it. Basically, I just stick the chicken breasts in the slow cooker in a single layer, season with whatever I want (salt, pepper, taco seasoning, herbs, whatever), then put the lid on, and cook on low for 3 hours, which is how long it takes for my slow cooker to cook them properly (165-170F). Yours might have a little variation but you can check with a thermometer. I don’t add any liquid or anything like that. Hope that helps!!!

      Reply
      • avatar suzi February 18, 2014, 12:22 pm

        Thanks so much! Definitely think that is great idea and will save tons of time on weeknight cooking :)

        Reply
    • avatar Joanne Ozug February 18, 2014, 1:51 pm

      Hi Suzi, just wanted to follow up with a link to the post: http://www.fifteenspatulas.com/how-to-make-chicken-breast-in-the-slow-cooker/

      Reply
  • avatar Gaby February 18, 2014, 11:07 pm

    This is my favorite kind of comfort food!

    Reply
  • avatar Devin February 23, 2014, 8:46 pm

    Great recipe as usual, Joanne! I added a 4oz can of diced green chiles to bump up the heat a little, it turned out awesome.

    This recipe will definitely go into my rotation of frequently made dishes.

    Reply
    • avatar Joanne Ozug February 24, 2014, 3:55 pm

      Hi Devin, that’s awesome! Glad you enjoyed it, and the addition of the diced green chiles is pretty brilliant! Hope all is well in Philly and great to hear from you =)

      Reply
  • avatar Avanika {Yumsilicious Bakes} March 17, 2014, 9:10 am

    I don’t get the leftover hate either. I LOVE when there’s more of my favorite meal. If it’s one I can’t stand, that’s where the hate comes in!

    This looks super appetizing. I love tex-mex anything!

    Reply
  • avatar Becky March 22, 2014, 12:33 am

    I made this tonight and it was super! I subbed a can of Rotel for the salsa. Really yummy. Thanks!

    Reply
  • avatar Janice doty April 16, 2014, 5:35 pm

    Omg wonderful wonderful and so easy. I.topped with.extra cheese and olives.

    Reply

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