Mexican Chicken Casserole

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Prep Time20

Cook Time30

Course: Casserole

Cuisine: Mexican

Keyword: black beans, casserole, cheese, chicken, corn, Mexican

Servings: servings

Calories: 412kcal

Cooking spray
2 Tbsp. neutral oil
1 onion chopped
1 small jalapeño stemmed, seeded, finely chopped (optional), plus more, thinly sliced, for serving
2 cloves garlic finely chopped
3 cups shredded cooked chicken
1 can black beans (15 oz) rinsed, drained
1 cup corn frozen
1 ½ tsp. kosher salt
1 tsp. chili powder
1 tsp. ground cumin
½ tsp. freshly ground black pepper
1 can fire-roasted tomatoes (15 oz)
1 can cream of chicken soup
2 cups crushed tortilla chips
1 ½ cups Cheddar cheese shredded
1 ½ cups Monterey Jack cheese shredded
Cilantro, tomatoes, avocado optional garnishments

Preheat oven to 350°. Grease a 13" x 9" pan with cooking spray.
In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño (if using) and garlic and cook, stirring, until fragrant, about 1 minute more.
Add chicken, beans, corn, salt, chili powder, cumin, and pepper and cook, stirring occasionally, until warmed through, about 5 minutes.
Add tomatoes and soup and stir to combine.
Spread chicken mixture on bottom of prepared pan.
Top with chips and then cheeses.
Bake casserole until bubbly and cheese is melted, 25 to 30 minutes.
Top with cilantro, tomatoes, avocado, sour cream, and/or jalapeño.