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Pioneer Woman-Inspired Mexican Chicken Casserole

A delightful and comforting Mexican chicken casserole featuring tender shredded chicken, zesty spices, vibrant veggies, and gooey cheese, all layered between soft corn tortillas.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 small onion, diced (yellow onion recommended) For sweetness
  • 1 cup red bell pepper, diced
  • 2 cloves garlic, minced
  • 3 cups cooked chicken breast, shredded Perfect for using up leftovers
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika Adds a depth of flavor
  • to taste Salt and pepper
  • 1 can (10 oz) Rotel diced tomatoes with green chilies For zesty flavor
  • 1 cup frozen corn, thawed
  • 1 cup black beans, rinsed and drained
  • ¼ cup fresh cilantro, chopped Add extra for garnish if desired
  • ¾ cup sour cream Can substitute with Greek yogurt
  • 1 cup shredded cheddar cheese Tillamook recommended for rich flavor
  • 1 cup shredded Monterey Jack cheese
  • 10 small corn tortillas Choose the softest available

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper; sauté for about 5 minutes until softened.
  3. Stir in the minced garlic and cook for another 1 minute until fragrant.
  4. Add the shredded chicken along with cumin, chili powder, smoked paprika, salt, and pepper. Stir well to coat.
  5. Mix in the Rotel tomatoes, corn, black beans, and chopped cilantro. Remove from heat and fold in the sour cream.
Assembly
  1. Spread a thin layer of the chicken mixture at the bottom of a 9×13-inch baking dish. Place 5 corn tortillas over this layer.
  2. Spoon half of the remaining chicken mixture on top and add half of the shredded cheeses.
  3. Repeat with another layer of 5 tortillas, remaining chicken mixture, and top with the rest of the cheeses.
Baking
  1. Cover the dish with foil and bake for 20 minutes.
  2. Uncover and bake for an additional 10–15 minutes, until the cheese is bubbly and golden.
  3. Let the casserole rest for 5–10 minutes before slicing and serving.

Notes

For extra creaminess, consider using half cream cheese and half sour cream. Store leftovers in an airtight container for up to 3 days, or freeze before baking for up to 3 months.