Description
A creamy, cheesy Mexican Chicken Casserole with shredded chicken, vegetables, and zesty sauce. Perfect for family dinners, weeknight meals, or meal prep.
Ingredients
Scale
- 3 cups shredded chicken (cooked or rotisserie)
- 1 can (14 oz) diced tomatoes with green chilies or salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup diced bell peppers
- 1/2 cup diced onion
- 1/2 cup corn (fresh, frozen, or canned)
- 1 cup sour cream (or Greek yogurt)
- 4 oz cream cheese, softened
- 1 tsp ground cumin
- 1 tsp chili powder (optional for heat)
- 1 tsp garlic powder (optional)
- Salt and pepper, to taste
- 1 tbsp lime juice (optional, for brightness)
- 2 tbsp fresh cilantro, chopped (optional garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a casserole dish.
- Spread a thin layer of creamy sauce on the bottom, then layer shredded chicken, bell peppers, onions, and corn evenly.
- Pour the remaining sauce over the top and sprinkle with cheddar and Monterey Jack cheeses. Bake uncovered for 25–30 minutes, or until the cheese is bubbly and slightly golden. Let rest for 5 minutes. Garnish with cilantro and a squeeze of lime before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins