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Homemade Shredded Mexican Chicken Casserole photo

Shredded Mexican Chicken Casserole

A cheesy, easy casserole of shredded chicken, salsa, beans, and corn baked until bubbly and topped with your favorite garnishes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups shredded chicken
  • 2 cups salsa
  • 15.25 oz corn, canned drained (1 can)
  • 1 cup black beans rinsed
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1.5 cups Colby Jack cheese shredded (or Mexican blend)
  • sour cream for garnish, to taste
  • guacamole for garnish, to taste
  • green onions for garnish, sliced

Equipment

  • Mixing Bowl
  • large casserole dish (9x13 or similar)
  • Measuring cups and spoons
  • Spatula or spoon
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, salsa, drained corn, rinsed black beans, garlic powder, salt, and cumin; stir until everything is evenly mixed.
  3. Spread the chicken mixture evenly into a large casserole dish.
  4. Sprinkle the shredded Colby Jack (or Mexican blend) cheese evenly over the top.
  5. Bake at 350°F for 20–25 minutes, or until the cheese is melted and the casserole is heated through.
  6. Remove from the oven and spoon on sour cream and guacamole, then sprinkle with sliced green onions; serve warm.

Notes

  • Use rotisserie or leftover shredded chicken for convenience.
  • Leftovers can be stored in the refrigerator for a few days.
  • Swap cheese types if desired.
  • You can add other mix-ins like bell peppers or different beans.
  • Adjust salt to taste based on your salsa and chicken.