Description
This Mexican chicken casserole layers tender chicken, sour cream, cheese, corn, and cilantro in a baked, cheese-topped creation. Creamy and savory, it’s a comforting one‑dish meal that’s both quick to prepare and utterly satisfying.
Ingredients
Scale
- 2 cups frozen shredded chicken
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup salsa
- 1/2 cup fresh cilantro, chopped
- 1 cup corn kernels
- 1 cup black beans, drained
- 1/2 cup diced onion
- 2 cloves minced garlic
- 1/4 cup olive oil
- 1/2 cup crushed tortilla chips
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Combine shredded chicken, corn, black beans, diced onion, minced garlic, cilantro, and olive oil in a bowl.
- Stir in sour cream, cheddar cheese, salsa, salt, and pepper until mixed well.
- Transfer mixture to the greased dish and spread evenly.
- Sprinkle the top with shredded cheddar and crushed tortilla chips.
- Bake for 25–30 minutes until bubbling and golden.
- Remove from oven and let rest 5 minutes before serving.