Easy Ina Garten's Mexican Chicken Casserole Recipe
Description
Try Ina Garten's comforting Easy Mexican Chicken Casserole! This simple recipe layers shredded chicken, tortillas, beans, and cheese for a flavorful, hearty dinner that's perfect for casual entertaining.
Ingredients
- 2 cups chicken, cooked, shredded or diced
- 10 ounces Rotel diced tomatoes with green chilies, undrained
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 2 cups shredded Mexican-blend cheese, or cheddar & Monterey Jack
- 1 cup crushed tortilla chips, or corn chips
- 1/2 cup diced onion
- 1/2 cup frozen corn, thawed
- 15 ounces black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: chopped cilantro, sliced green onions, jalapeños, extra cheese,
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish.
- In a large bowl, mix the cream of chicken soup, sour cream, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper.
- Stir in the shredded chicken, black beans, corn, diced onion, and half of the shredded cheese.
- Spread half of the crushed tortilla chips in the bottom of the prepared baking dish.
- Spoon the chicken mixture evenly over the chips.
- Top with the remaining crushed chips and the rest of the shredded cheese.
- Bake uncovered for 25–30 minutes, until the cheese is melted and bubbly.
- Let it rest for about 5 minutes before serving.
- Top with fresh cilantro, green onions, or jalapeños if you like extra flavor.
Equipment
- Casserole Dish
- Cooking Spray
Nutrition
Serving: 1ServingCalories: 359kcalCarbohydrates: 32gProtein: 18gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 47mgSodium: 626mgPotassium: 442mgFiber: 6gSugar: 3gVitamin A: 552IUVitamin C: 5mgCalcium: 403mgIron: 2mg