Irresistibly Easy Mexican Chicken Casserole for Busy Nights

Course: Comfort Food

Cuisine: Mexican

Keyword: busy nights, comfort food, Easy Mexican Chicken Casserole, family meal, one-pan dinner, Quick Recipe

Prep Time: 15

Cook Time: 35

Resting Time: 10

Total Time: 1

Servings: servings

Calories: 350kcal

This Easy Mexican Chicken Casserole is a delicious, effortless dish perfect for busy nights.

Print Recipe

Equipment

skillet
baking dish

Ingredients

For the Casserole

2 pieces Boneless Skinless Chicken Breasts A main protein source; substitute with turkey or tofu for a different protein option.
1 packet Taco Seasoning Adds essential flavor; consider using a homemade mix for lower sodium content.
2 tablespoons Olive Oil Ideal for sautéing chicken; avocado oil can be used for a unique flavor twist.
1 cup Bell Pepper Provides color and crunch; feel free to use any variety based on personal preference.
16 oz Salsa Infuses moisture and flavor; choose any mild or spicy salsa to match your taste.
2 oz Low-Fat Cream Cheese Makes the filling wonderfully creamy; Greek yogurt can serve as a lighter substitute.
15 oz Black Beans Adds fiber and protein; kidney beans or pinto beans work well as alternatives.
1 cup Tomato Contributes acidity and freshness; diced zucchini can be a great veggie substitution.
4 pieces Low Carb Tortillas Creates the base layers; whole wheat or corn tortillas are good substitutes.
1 cup Low-Fat Mexican Shredded Cheese Provides a cheesy topping; switch to dairy-free cheese for a dairy-free version.

Instructions

How to Make Easy Mexican Chicken Casserole

Preheat Oven: Begin by heating your oven to 375°F—this ensures the casserole will cook evenly and thoroughly.
Cook Chicken: In a nonstick skillet, warm olive oil over medium heat. Sauté diced chicken with taco seasoning for about 2-3 minutes, until the chicken is golden and coated in flavor.
Prepare Vegetables: While the chicken is cooking, dice your bell peppers and set aside. Don’t forget to drain and rinse the black beans and tomatoes for a clean flavor!
Combine Ingredients: Add the diced bell peppers to the skillet, cooking an additional 2-3 minutes until they’re slightly tender. Stir in the salsa and let it cook for 2 minutes before mixing in cream cheese until it melts and blends smoothly.
Layer Casserole: In a baking dish, start by placing one-third of the chicken mixture at the bottom. Cover with two tortillas, then add half of the remaining chicken and half a cup of cheese. Repeat the layering process and finish with the last tortilla, topped with the remaining chicken mixture and cheese.
Bake: Cover your casserole with foil and place it in the oven for 20 minutes. Once that’s done, remove the foil and let it bake for another 10-15 minutes until the cheese is melted and bubbling beautifully.
Serve: Once it’s out of the oven, enjoy your Easy Mexican Chicken Casserole immediately, pairing it with condiments like Cholula or green Tabasco for an extra kick!

Notes

Optional: Garnish with fresh cilantro or avocado slices for an extra touch of flavor. This casserole can be made ahead of time and stored in the refrigerator overnight before baking.

Nutrition