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5 from 2 votes

Tex-Mex Chicken Casserole

A delicious chicken and rice casserole with a Tex-Mex flare, topped with melted cheese.
Prep Time15 minutes
Active Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: 8 x 8", black beans, cheesy, easy dinner, sweet corn
Yield: 6
Calories: 509kcal
Author: Sweet Ordeal

Materials

  • 1/2 cup sour cream
  • 3/4 cup chunky salsa
  • 4 1/2 oz. green chiles, chopped
  • 2 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 cups cooked chicken, rough chopped
  • 2 cups cooked rice
  • 15 oz. black beans, drained
  • 15 oz. sweet corn, (or 1 1/2 cups frozen)
  • 2 cups shredded Mexican blend cheese, divided in half

Instructions

  • Preheat oven to 350°F.
  • In large bowl, mix together sour cream, salsa, green chiles, cumin, garlic powder, and onion powder.
  • Add to that the chicken, rice, black beans, corn, and half the cheese.
  • Stir until everything is evenly coated.
  • Pour into 8 x 8" baking dish. Sprinkle remaining cheese over top. Cover with foil.
  • Bake for 25 minutes. Uncover. Bake for another 5 minutes, or until cheese is melted. Enjoy!

Notes

Optional toppings: chopped green onions, diced tomato, sliced avocado, cilantro, or a dollop of sour cream.

Nutrition

Calories: 509kcal | Carbohydrates: 48g | Protein: 34g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 89mg | Sodium: 705mg | Potassium: 680mg | Fiber: 8g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 10mg | Calcium: 354mg | Iron: 4mg