Description
This Fiesta Chicken Casserole is a Tex-Mex inspired one-pan meal that is cheesy, flavorful, and easy to make. It combines tender shredded chicken, rice, black beans, corn, and a blend of spices, all baked together with a gooey layer of melted cheese on top.
Ingredients
Scale
Shredded Chicken Mixture:
- 2 cups cooked shredded chicken
- 1 cup cooked rice (white or brown)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn (thawed)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 1/2 cup sour cream
- 1 cup shredded cheddar or Mexican blend cheese (plus more for topping)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish:
- Chopped fresh cilantro, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Mix Ingredients: In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, diced tomatoes with green chilies, sour cream, shredded cheese, chili powder, cumin, garlic powder, salt, and pepper. Mix until everything is well coated.
- Bake: Spread the mixture into the prepared baking dish, top with extra cheese if desired, and bake for 20–25 minutes until heated through and the cheese is melted and bubbly.
- Rest and Garnish: Remove from the oven, let it rest for 5 minutes, then garnish with chopped cilantro before serving.
Notes
- You can add sautéed onions or bell peppers for extra flavor.
- Top with sliced jalapeños for a spicy kick.
- Serve with tortilla chips, guacamole, or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
