Delicious Mexican Chicken Casserole

December 04, 2019
Easy Mexican casserole combines the most effective components of taco night into one straightforward, hearty, tasteful dish with chicken, rice, beans, cheese, and pancake chips or doritos.

When you have a family, tacos don’t alone seem on Cinco Diamond State salad dressing. they're straightforward, reasonable to organize, and youngsters love them. 

Delicious Mexican Chicken Casserole
Delicious Mexican Chicken Casserole

There’s a draw back to serving ancient tacos with tiny children, though. collection tacos for small ones may be a tangle. It feels like on every occasion I’m getting ready to probe my very own, somebody is asking American state to create another.

A Mexican Casserole combines the essential flavors of chicken tacos, all bound up in one easy-to-serve meal. With the rice ready within the same pan, this hearty nighttime dinner makes an entire meal with one straightforward formula.

Plus, since there's no cream of soup or dish sauce, this mexican food is of course protein free!

Delicious Mexican Chicken Casserole


  • 1 tablespoon olive oil
  • 1 red pepper, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds chicken breasts, cut in bite sized pieces
  • 1 ounce packet taco seasoning
  • 2 cups salsa (16 ounce jar)
  • 2 cups chicken broth
  • 1 cup white rice, uncooked
  • 15 ounce can black beans, drained and rinsed
  • 1 cup frozen (and thawed) or canned corn
  • 1 cup sour cream
  • 3/4 cup chopped fresh cilantro
  • 3 cups lightly crushed tortilla chips or Doritos, (about 6 ounces)
  • 2 cups shredded cheddar or Colby jack cheese


  1. In large skillet heat olive oil over medium-high heat. Sauté pepper and onion until almost tender, about 3 minutes. Add garlic and sauté 30 seconds longer. 
  2. Add chicken to the skillet and cook 4-5 minutes, or until chicken is no longer pink on outside (chicken will finish cooking through later). Stir in taco seasoning. 
  3. Add rice, salsa, and chicken broth back to skillet. Bring to boil, cover, turn heat down and simmer for 22 minutes. Preheat oven to 350ºF.
  4. Remove lid (there may still be liquid on top, but once mixture is stirred the extra liquid will be absorbed). Stir in beans, corn, sour cream, and cilantro. Remove from heat. 
  5. In a 9X13 pan layer half of the chicken mixture, top with half of the chips, and half of the cheese. Repeat layer with second half. Bake for 20-25 minutes, or until cheese is melted and casserole is hot throughout. 

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