A cheesy, layered Tex-Mex comfort dish with tender chicken, crispy tortillas, and a creamy sauce—ready in 45 minutes!
Ingredients
Base Layer:
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2 cups shredded cooked chicken (rotisserie or grilled)
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1 (15 oz) can black beans, drained & rinsed
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1 (10 oz) can diced tomatoes with green chiles (Rotel)
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1 cup frozen corn
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1 tsp cumin
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1 tsp chili powder
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½ tsp garlic powder
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Salt & pepper to taste
Creamy Sauce:
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1 (10.5 oz) can cream of chicken soup (or mushroom)
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½ cup sour cream
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½ cup chicken broth
Layers & Topping:
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8-10 corn tortillas, cut into strips
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2 cups shredded Mexican cheese blend
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Optional toppings: sliced jalapeños, cilantro, avocado, hot sauce
Instructions
1. Preheat & Prep
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Mix Filling
In a bowl, combine:
chicken + black beans + tomatoes + corn + spices.
3. Make Sauce
In another bowl, whisk:
soup + sour cream + broth until smooth.
4. Assemble Casserole
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Spread ⅓ of the sauce on the bottom of the dish.
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Layer ½ of the tortilla strips, then ½ of the chicken mixture, and ½ of the cheese.
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Repeat layers, ending with remaining sauce and cheese.
5. Bake & Serve
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Cover with foil; bake 20 mins.
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Uncover, bake 10-15 mins until bubbly and golden.
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Garnish with cilantro, avocado, or jalapeños.
Tips
🔥 Extra crispy top: Broil 2-3 mins at the end.
🌮 Shortcut: Use store-bought rotisserie chicken.
🍽 Serve with: Mexican rice, lime wedges, or a dollop of guacamole.
Why You’ll Love It
✅ Easy to customize (add bell peppers or swap tortillas for chips)
✅ Feeds a crowd (great for potlucks!)
✅ Leftovers taste even better