Creamy Mexican Chicken Casserole

This creamy Mexican chicken casserole recipe combines tender chicken, chiles, vegetables, and beans with a cheesy creamy sauce all topped off with more cheese! It’s an easy recipe that’s perfect...

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About Recipe
Creamy Mexican Chicken Casserole

This creamy Mexican chicken casserole recipe combines tender chicken, chiles, vegetables, and beans with a cheesy creamy sauce all topped off with more cheese! It’s an easy recipe that’s perfect for taco Tuesday or busy nights during the week.

Ingredients :
  • 2 cups rice , cooked
  • 2 cups chicken , cooked and shredded
  • 1 cup red enchilada sauce
  • 14.5 ounces fire-roasted tomatoes , drained
  • 14.5 ounces whole kernel corn , drained
  • 14.5 ounces black beans , drained and rinsed
  • 4 ounces diced green chiles , drained
  • ¼ cup white onion , minced
  • 2 tablespoon taco seasoning
  • 1 cup plain Greek yogurt
  • 2 cups cheddar cheese , shredded and divided
Directions :

  1. Preheat the oven to 350°F and coat a large casserole dish with cooking spray. Set aside.

  2. In a large mixing bowl, combine the rice, chicken, enchilada sauce, tomatoes, corn, beans, green chiles, onion, taco seasoning, yogurt and 1 cup of the shredded cheese.

  3. Transfer to the prepared casserole dish. Top with remaining shredded cheese. Cover tightly with aluminum foil and bake for 20 minutes. Remove the aluminum foil and cook for an additional 10-15 minutes or until cheese is melted and bubbly and casserole registers at 145°F.

  4. Remove and allow to rest for 10 minutes before spooning onto a plate. Garnish with desired toppings.

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