Description
This Pioneer Woman Mexican Chicken Casserole is a hearty and flavorful layered dish combining shredded chicken, sautéed vegetables, beans, corn, and a blend of cheeses baked to bubbly perfection. Perfect for a comforting family dinner, it features a savory, mildly spicy mix of Mexican-inspired flavors wrapped in corn tortillas.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 2 cups cooked and shredded chicken breast
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (10 ounces) Rotel diced tomatoes and green chilies
- 1 cup frozen corn, thawed
- 1 cup black beans, drained and rinsed
- 1/4 cup chopped cilantro
- 16 ounces sour cream
- 2 cups grated cheddar cheese
- 1 cup grated Monterey Jack cheese
- 10 corn tortillas
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the casserole.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper and sauté until soft, about 5 minutes.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Combine Chicken and Spices: Stir in the cooked and shredded chicken breast with ground cumin, chili powder, smoked paprika, salt, and pepper, mixing well.
- Add Tomatoes, Beans, and Corn: Add the Rotel diced tomatoes and green chilies, thawed corn, black beans, and chopped cilantro. Stir everything together thoroughly.
- Mix in Sour Cream: Remove the skillet from heat and stir in the sour cream until fully incorporated, creating a creamy chicken mixture.
- Assemble Base Layer: Spread a thin layer of the chicken mixture at the bottom of a 9×13 inch baking dish.
- First Tortilla Layer: Layer 5 corn tortillas evenly over the chicken mixture base.
- Second Chicken Layer and Cheese: Spread half of the remaining chicken mixture over the tortillas, then sprinkle with half of both the grated cheddar and Monterey Jack cheese.
- Second Tortilla Layer: Add another layer of 5 corn tortillas on top.
- Final Chicken Layer and Cheese: Spread the rest of the chicken mixture over the second tortilla layer, then top with the remaining cheddar and Monterey Jack cheese.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to cook through and meld flavors.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Rest and Serve: Let the casserole cool for a few minutes before serving to allow it to set for easier slicing.
Notes
- You can use rotisserie chicken for convenience or cook and shred your own chicken breasts.
- For a spicier casserole, add extra diced green chilies or a pinch of cayenne pepper.
- If you prefer a lower-fat option, substitute sour cream with Greek yogurt and reduce cheese amounts.
- This casserole can be prepared a day ahead and baked just before serving.
- Leftovers reheat well in the oven or microwave.
