Mexican Casserole

mexican casserole

Woohoo, I’ve finally found a few minutes to blog! Hopefully this recipe was worth the wait. On super busy nights, like the ones I’ve been having recently, I love grabbing dinner from Chipotle on my way home from work. I always order the same thing – a chicken burrito with brown rice, onions and peppers, black beans, corn salsa, tomato salsa, and cheese! This Mexican casserole has a bunch of same yummy ingredients.

I layered corn tortillas with seasoned chicken mixed with salsa, red onions, bell peppers, black beans, corn, and sharp cheddar cheese. The corn tortillas get crispy on the top layer but stay nice and soft on the inside. This dish is perfect to whip up on Sunday and then enjoy all week.

Mexican Casserole
Printable Recipe

1 teaspoon paprika
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon cayenne
1 teaspoon salt
4 boneless, skinless chicken breasts, cut into bite-sized cubes
1 tablespoon canola oil
1 12-ounce jar of your favorite salsa (I used Salsa Autentica from Trader Joe’s)
1 red onion, sliced
1 green bell pepper, sliced
1 red pepper, sliced
18 6-inch corn tortillas
5 cups shredded sharp cheddar cheese
1 15-ounce can black beans, drained and rinsed
2 cups frozen corn, thawed

Heat oven to 350°F. Place paprika, cumin, oregano, cayenne pepper, and salt in a small bowl and mix well. Place chicken in a large bowl and sprinkle with spice mixture; toss until chicken is evenly coated. Heat canola oil over medium heat in a large nonstick skillet and sauté chicken for 6 to 8 minutes or until cooked through and no longer pink in the center. Place cooked chicken in small bowl and stir in the salsa. Add onion and bell peppers to the same skillet the chicken was cooked in and sauté for 6 to 8 minutes or until tender.

Layer six corn tortillas to cover the bottom of a greased 13×9-inch pan. Sprinkle 1 cup of cheddar cheese on top, followed by half the chicken salsa mixture, half the onion and bell pepper mixture, half the black beans, and half the corn. Sprinkle 1 cup of cheddar cheese on top , then six more corn tortillas. Layer 1 more cup cheddar cheese, remaining chicken salsa mixture, remaining onion and bell pepper mixture, remaining black beans, remaining corn, and 1 cup of cheddar cheese. Top with remaining six tortillas and remaining 1 cup cheddar cheese. Bake at 350°F for 35 to 45 minutes or until cheese on top is melted, bubbly, and slightly browned. Makes 9 servings.

Nutrition: 602 calories, 27.4g fat, 8.4g fiber, 47.2g protein per serving
Cost: $1.69 per serving

9 Responses to Mexican Casserole

  1. Kerstin, thank you for sharing and reminding me about this casserole. Awesome and totally yummy! This is one of those recipes that can change depending on what is in my refrigerator or pantry. This is such an easy dinner and uses up leftovers, and only gets better upon reheating.

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