Description
This hearty Pioneer Woman Mexican Chicken Casserole combines shredded chicken with a flavorful blend of spices, vegetables, beans, and cheeses layered with soft corn tortillas, then baked to bubbly perfection. It’s a comforting, crowd-pleasing dish that brings vibrant Mexican-inspired flavors to your table with ease.
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 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 they are soft, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Combine Chicken and Spices: Add the cooked and shredded chicken breast to the skillet, and season with ground cumin, chili powder, smoked paprika, salt, and pepper. Stir well to incorporate.
- Add Tomatoes, Corn, Beans, and Cilantro: Stir in the Rotel diced tomatoes and green chilies, thawed corn, black beans, and chopped cilantro until evenly mixed.
- Mix in Sour Cream: Remove the skillet from heat. Stir in the sour cream until fully incorporated, creating a creamy chicken mixture.
- Assemble Casserole – Layer 1: Spread a thin layer of the chicken mixture on the bottom of a 9×13 inch baking dish to act as the base.
- Layer Tortillas: Place 5 corn tortillas evenly over the chicken layer in the baking dish.
- Layer Chicken Mixture and Cheese: Spread half of the remaining chicken mixture over the tortillas. Sprinkle with half of the grated cheddar and Monterey Jack cheese.
- Repeat Layers: Add another layer of 5 corn tortillas, then the rest of the chicken mixture, and top with the remaining cheese.
- Cover and Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Cool and Serve: Let the casserole cool for a few minutes before slicing and serving to allow it to set.
Notes
- Use freshly shredded rotisserie chicken or leftover cooked chicken to save time.
- Rotel tomatoes add a spicy kick; substitute with regular diced tomatoes and green chilies if preferred.
- Adjust spices to taste for more or less heat.
- Letting the casserole rest before serving helps it hold together better for clean slices.
- Can be made ahead and refrigerated; bake until heated through before serving.
