Ina Garten’s Mexican Chicken Casserole
A comforting casserole filled with shredded chicken, black beans, and a delightful blend of spices, all layered together with tortillas and cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free (if gluten-free tortillas are used)
Ingredients
Scale
- 3 cups shredded cooked chicken
- 6 large corn tortillas, quartered
- 1 can black beans, drained
- 1 can diced tomatoes with green chilies
- 1 cup tomato sauce
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 can chopped green chilies
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Cilantro and lime wedges, for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch dish.
- Mix chicken, beans, tomatoes with chilies, tomato sauce, sour cream, green chilies, cumin, chili powder, garlic powder, salt, and pepper.
- Spread filling in dish.
- Layer tortillas and cheese over the filling.
- Repeat until topped with cheese.
- Cover with foil; bake for 25 minutes.
- Uncover and bake for an additional 10–15 minutes more.
- Cool slightly, garnish with cilantro, and serve with lime wedges.
Notes
Use fresh ingredients for the best flavor and let the casserole rest before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://www.glutenfreez.com/mexican-chicken-casserole/