Description

This hearty and flavorful Fiesta Chicken Casserole is a one-dish meal packed with tender chicken, black beans, corn, and a cheesy, zesty sauce. Topped with a crunchy tortilla chip layer, it’s perfect for a family dinner or potluck. Quick, easy, and full of Mexican-inspired flavors!

Ingredients

Units Scale

2 cups cooked, shredded chicken (rotisserie chicken works great)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
1 cup sour cream
1 cup salsa (mild or medium)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 bag (10 oz) tortilla chips, crushed
1 tablespoon olive oil (for greasing the pan)
Salt and pepper to taste

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Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
Prepare the Casserole Filling:
In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chilies, sour cream, salsa, cumin, chili powder, garlic powder, and onion powder. Stir until well combined. Season with salt and pepper to taste.
Assemble the Casserole:
Spread the chicken mixture evenly in the prepared baking dish. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top.
Add the Crunchy Topping:
Crush the tortilla chips and sprinkle them over the cheese layer to create a crunchy topping.
Bake the Casserole:
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the tortilla chips are golden and crispy.
Serve:
Allow the casserole to cool for a few minutes before serving. Garnish with additional sour cream, chopped cilantro, or sliced green onions if desired.

Notes

For a spicier version, use a hotter salsa or add a diced jalapeño to the filling mixture.
You can substitute ground beef or turkey for the chicken, if preferred.
This casserole can be made ahead of time and stored in the fridge for up to 2 days before baking.