Easy Mexican Chicken Casserole with Tortilla Chip Topping
A creamy, cheesy, and comforting bake loaded with shredded rotisserie chicken, black beans, and fire-roasted tomatoes. Topped with crunchy tortilla chips and melted cheese, it's a crowd-pleasing dinner that's ready in under an hour.
Servings4 Portions
Prep Time15 Mins
Cook Time25 Mins
Difficulty
Easy
Ingredients
4
- shredded rotisserie chicken2 cup
- can black beans drained and rinsed15 oz
- shredded monterey jack or sharp cheddar cheese3 cup
- tortilla chips2 cup
- can fire-roasted diced tomatoes with chiles15 oz
- can cream of mushroom soup10 oz
- frozen corn1 cup
- medium onion, chopped1
- Garlic cloves2 clove
- Vegetable oil2 tbsp
- taco seasoning2 tbsp
- 4 fl oz chicken stock0.5 cup
- crema1 serving
- chopped avocado1 serving
- chopped red onion1 serving
- Chopped cilantro1 serving
- hot sauce1 serving
- Tajín seasoning1 pinch
Step-by-Step Instructions
01
Preheat your oven to 350°F (175°C) or Gas Mark 4.
02
In a large skillet, heat the vegetable oil over medium heat. Sauté the chopped onion and garlic with a pinch of salt for about 4 minutes until the onion is softened and translucent.
03
Stir in the taco seasoning, cream of mushroom soup, fire-roasted tomatoes, and chicken stock. Bring the mixture to a gentle boil.
04
Add the shredded rotisserie chicken, frozen corn, and black beans. Reduce the heat to low and simmer for 5 minutes to allow the flavors to meld.
05
Transfer the chicken mixture into a 13x9-inch baking dish. Sprinkle half of the shredded cheese evenly over the top.
