Ina Garten Mexican Chicken Casserole recipe is made with chicken, corn tortillas, cheddar cheese, black beans, diced tomatoes, and onions. It’s perfect for a family meal the total time to make this dish is 45 minutes, and it serves 8 people.
Try More Ina Garten Recipes:
🧡 Why You’ll Love This Mexican Chicken Casserole Recipe:
- Simple Ingredients: This recipe uses everyday ingredients like chicken, corn tortillas, and cheddar cheese, making it easy to prepare without any special trips to the grocery store.
- Quick Preparation: With a total cook time of just 45 minutes, this casserole is perfect for busy weeknights when you need a quick and delicious meal.
- Family-Friendly: The combination of flavors and textures, from melted cheese to tender chicken, makes this dish a hit with both kids and adults.
❓ What Is Ina Garten Mexican Chicken Casserole Recipe?
Ina Garten’s Mexican Chicken Casserole is a flavorful dish made with shredded chicken, corn tortillas, cheddar cheese, black beans, diced tomatoes, and onions this casserole has a rich, creamy texture and a savory taste.
🍗 Ina Garten Mexican Chicken Casserole Ingredients
- 8 each Mission® Super Size Yellow Corn Tortillas
- 4 oz. Mission® Brown Bag White Tortilla Strips, crushed
- 15 oz. Diced tomatoes, canned
- 10 oz. Diced tomatoes with green chilies, canned
- 16 oz. American processed cheese product, cubed
- 1 tbsp. Butter
- 1/2 cup Yellow onion, diced
- 16 oz. Chicken breast, cooked, shredded
- 30 oz. Black beans, canned, drained, rinsed
- 1½ cups Cheddar cheese, shredded
🥘How To Make Ina Garten Mexican Chicken Casserole
- Preheat Oven: Set your oven to 350°F. Spray a 9×13 inch baking dish with non-stick cooking spray.
- Cook Onions and Cheese: In a saucepan, melt butter over medium-high heat. Add chopped onions and cook until they look see-through, about five minutes. Then, add undrained diced tomatoes, tomatoes with green chilies, and American cheese. Reduce the heat to medium-low and cook until everything is melted and warm.
- Mix Chicken and Beans: In a mixing bowl, combine shredded chicken and black beans.
- Build the Casserole: Spread a small amount of the cheese/tomato mix on the bottom of the baking dish. Lay four tortilla shells over the cheese, covering the bottom. Add half of the chicken and bean mix on top. Pour half of the remaining cheese sauce over it, spreading evenly. Sprinkle half of the cheddar cheese. Repeat the layers. Top with crushed tortilla chips.
- Bake: Bake for 15-20 minutes or until it’s heated through and bubbly. Cut and serve.
💭 Recipe Tips:
- Drain and rinse the black beans thoroughly to avoid a watery casserole. Use undrained tomatoes sparingly and cook the cheese mixture until thickened.
- Add extra chili powder, diced jalapeños, or hot sauce for a spicier casserole. Adjust the heat level to your preference before baking.
- For a thicker casserole, mix in a bit of cornstarch or flour to the cheese mixture to help it set better.
- Substitute American cheese with cheddar and Monterey Jack for a more natural flavor. Both melt well and add creaminess.
- Cover the casserole with foil during the first half of baking to keep moisture in and ensure even cheese melting.
🥗 What To Serve With Mexican Chicken Casserole?
Serve Mexican chicken casserole with a side of Crispy English Potatoes, Roasted Bok Choy, and Green Beans Almondine pair with Creamy Cucumber Salad, and Guacamole Salad or Celery Salad.
🎚 How To Store Leftovers Mexican Chicken Casserole?
- In The Fridge. Store leftovers mexican chicken casserole in an airtight container and place them in the refrigerator they will stay fresh for up to 3-4 days.
- In The Freezer. To freeze place leftovers mexican chicken casserole in a freezer-safe container it can be frozen for up to 3 months.
🥵 How To Reheat Leftovers Mexican Chicken Casserole?
- Oven Reheating: Preheat the oven to 350°F cover leftovers mexican chicken casserole with foil and bake for 15-20 minutes until heated through.
- Microwave Reheating: Place leftovers mexican chicken casserole on a microwave-safe plate heat on high for 1-2 minutes, stirring halfway through.
FAQ’S
Can I make Mexican Chicken Casserole ahead of time?
Yes, assemble the casserole, cover it tightly, and refrigerate for up to 2-3 days before baking. Let it come to room temperature for 30 minutes before baking to ensure even cooking.
How do I prevent Mexican Chicken Casserole from becoming too watery?
Thoroughly drain and rinse the black beans, use undrained tomatoes sparingly, and cook the cheese mixture until thickened. Sauté any added vegetables to release excess moisture before adding to the casserole.
What type of cheese works best for Mexican Chicken Casserole?
Cheddar and Monterey Jack are ideal as they melt well and provide a creamy, rich texture. A mix of both enhances flavor and consistency.
Can I add vegetables to Mexican Chicken Casserole?
Yes, bell peppers, corn, and zucchini are great additions. Sauté them first to remove excess moisture and ensure they are tender before adding to the casserole.
Try More Ina Garten Recipes:
Ina Garten Mexican Chicken Casserole Nutrition Facts
Amount Per Serving
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 800mg
- Total Carbohydrates: 22g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 25g
Ina Garten Mexican Chicken Casserole
Description
Ina Garten Mexican Chicken Casserole recipe is made with chicken, corn tortillas, cheddar cheese, black beans, diced tomatoes, and onions. It’s perfect for a family meal the total time to make this dish is 45 minutes, and it serves 8 people.
Ingredients
Instructions
- Preheat Oven: Set your oven to 350°F. Spray a 9×13 inch baking dish with non-stick cooking spray.
- Cook Onions and Cheese: In a saucepan, melt butter over medium-high heat. Add chopped onions and cook until they look see-through, about five minutes. Then, add undrained diced tomatoes, tomatoes with green chilies, and American cheese. Reduce the heat to medium-low and cook until everything is melted and warm.
- Mix Chicken and Beans: In a mixing bowl, combine shredded chicken and black beans.
Build the Casserole: Spread a small amount of the cheese/tomato mix on the bottom of the baking dish. Lay four tortilla shells over the cheese, covering the bottom. Add half of the chicken and bean mix on top. Pour half of the remaining cheese sauce over it, spreading evenly. Sprinkle half of the cheddar cheese. Repeat the layers. Top with crushed tortilla chips. - Bake: Bake for 15-20 minutes or until it’s heated through and bubbly. Cut and serve.
Notes
- Drain and rinse the black beans thoroughly to avoid a watery casserole. Use undrained tomatoes sparingly and cook the cheese mixture until thickened.
- Add extra chili powder, diced jalapeños, or hot sauce for a spicier casserole. Adjust the heat level to your preference before baking.
- For a thicker casserole, mix in a bit of cornstarch or flour to the cheese mixture to help it set better.
- Substitute American cheese with cheddar and Monterey Jack for a more natural flavor. Both melt well and add creaminess.
- Cover the casserole with foil during the first half of baking to keep moisture in and ensure even cheese melting.