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This Easy Mexican Chicken Casserole is a great, one dish, dinner that is a cinch to throw together. I love when I can represent all food groups in one pan.
Originally published February 11, 2011. Last updated on July 24, 2019.
This tasty and nutritious casserole is made with lean protein and high fiber sources of carbohydrates. It’s a satisfying kid-friendly meal that my kids gave “two thumbs up”!
I adapted this recipe from All You magazine (February edition). It’s a great money-saving magazine that’s loaded with coupons and shopping tips. I made a few changes from the original recipe to come up with this protein-packed, higher fiber version.
Ingredients You’ll Need For This Easy Mexican Chicken Casserole
Ingredients:
1 tbsp taco seasoning
2 tbsp olive oil
1 red or green pepper, seeded and chopped fine
16 oz of your favorite salsa (I love Mateo’s or Jack’s Special Salsa)
2 oz low-fat cream cheese, cut into cubes
1 15oz can black beans, drained and rinsed
1 chopped tomato or 1 can diced tomatoes, drained
4 6-in low carb tortillas (I used Tumaro’s carb wise tortillas to calculate the macros for this recipe)
1 cup low-fat Mexican shredded cheese
Directions:
Preheat oven to 375 degrees. Warm olive oil in a large, nonstick skillet over medium heat. Add diced chicken and taco seasoning and cook, stirring for 2-3 minutes.
Meanwhile, dice green peppers and set aside in a small bowl.
Drain and rinse black beans.
Drain tomatoes (if using canned).
Add bell peppers and cook for 2-3 more minutes with the chicken.
Stir in your favorite salsa.
Cook for 2 more minutes with salsa. Add cream cheese and cook, stirring constantly, until melted and blended.
Stir in beans and tomatoes. Now your filling is ready and you can assemble the layers.
Pour yourself a glass of wine or whip up a spicy margarita. It makes cooking a lot more fun.
Spoon 1/3 of chicken mixture into a medium size baking dish. Cover with two tortillas (they will overlap, slightly), top with 1/2 of the remaining chicken mixture and 1/2 cup cheese. Top with remaining 2 tortillas, chicken mixture and the rest of the cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for 10-15 minutes longer until cheese is melted.
Serve immediately with your favorite condiments. I’m usually never without Cholula sauce or green Tabasco. I like to keep things a little spicy.
Want a slice?!
A few more favorite Mexican recipes to try are this beefy lightened-up Mexican Casserole , my favorite Homemade Salsa and the Best Guacamole recipe you’ll ever make.
If you make and enjoy this recipe, I’d love for you to tag me on Instagram @ameecooks!
Easy Mexican Chicken Casserole
Equipment
- Oven
Ingredients
- 24 oz boneless skinless chicken breasts cut into bite-sized pieces
- 1 tbsp taco seasoning
- 2 tbsp olive oil
- 1 red or green pepper seeded and chopped fine
- 16 oz of your favorite salsa I love Mateo's and Jack's Special Salsa
- 2 oz low-fat cream cheese cut into cubes
- 1 15 oz can black beans drained and rinsed
- 1 chopped tomato or 1 can diced tomatoes drained
- 4 low carb tortillas 6" tortillas (can use whatever tortillas you prefer)
- 1 cup low-fat Mexican shredded cheese
Instructions
- Preheat oven to 375 degrees.
- Warm olive oil in a large, nonstick skillet over medium heat.
- Add diced chicken and taco seasoning and cook, stirring for 2-3 minutes.
- Meanwhile, dice green peppers.
- Drain and rinse black beans.Drain tomatoes (if using canned).
- Add bell peppers and cook for 2-3 more minutes with the chicken mixture.
- Stir in salsa.
- Cook for 2 more minutes with salsa.
- Add cream cheese and cook, stirring constantly, until melted and blended.
- Stir in beans and tomatoes.
- Spoon 1/3 of chicken mixture into a medium size baking dish.
- Cover with two tortillas (they will overlap, slightly), top with 1/2 of the remaining chicken mixture and 1/2 cup cheese.
- Top with remaining 2 tortillas, chicken mixture and the rest of the cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for 10-15 minutes longer until cheese is melted and bubbly.
- Serve immediately.
Notes
Nutrition
Amee Livingston
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