Description
Ina Garten’s Mexican chicken casserole brings zesty layers of comfort to your dinner table. Hearty ingredients blend seamlessly with robust spices, creating a crowd-pleasing meal you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) chicken breast, cooked, shredded
- 30 ounces (850 grams) black beans, canned, drained, rinsed
- 1½ cups (360 milliliters) cheddar cheese, shredded
- 16 ounces (454 grams) American processed cheese product, cubed
Tortilla and Tomato Components:
- 8 each Mission® Super Size Yellow Corn Tortillas
- 4 ounces (113 grams) Mission® Brown Bag White Tortilla Strips, crushed
- 15 ounces (425 grams) diced tomatoes, canned
- 10 ounces (283 grams) diced tomatoes with green chilies, canned
Additional Ingredients:
- 1 tablespoon (15 milliliters) butter
- ½ cup (120 milliliters) yellow onion, diced
Instructions
- Prepare the baking environment by preheating the oven to 350°F (177°C). Thoroughly coat a 9×13 inch (23×33 centimeters) baking dish with non-stick cooking spray to prevent sticking.
- Create the cheese sauce by melting butter in a saucepan over medium-high heat. Sauté finely chopped onions until they become translucent, approximately 4-5 minutes. Incorporate undrained diced tomatoes, tomatoes with green chilies, and American cheese. Reduce heat to medium-low, stirring continuously until the mixture becomes smooth and warm.
- Prepare the protein layer by combining shredded chicken and black beans in a mixing bowl. Distribute a thin layer of the cheese and tomato sauce across the bottom of the prepared baking dish. Carefully arrange four tortilla shells to cover the entire base, ensuring complete coverage.
- Construct the first layer by evenly spreading half of the chicken and bean mixture over the tortilla shells. Pour and distribute half of the remaining cheese sauce, making sure it covers the entire surface. Generously sprinkle half of the cheddar cheese over the sauce.
- Repeat the layering process with the remaining ingredients, creating a second identical layer. Finish the casserole by topping with crushed tortilla chips for added crunch and texture.
- Place the casserole in the preheated oven and bake for 15-20 minutes. Verify that the dish is thoroughly heated and the cheese is bubbling. Remove from oven, let cool for 3-5 minutes, then slice and serve immediately.
Notes
- Straining beans completely prevents excess liquid, ensuring a perfectly textured casserole with concentrated flavors.
- Customize heat levels by experimenting with jalapeños, chili powder, or hot sauce, letting your taste buds guide the spice intensity.
- Thickening tricks like cornstarch or flour transform the cheese sauce from runny to rich and creamy, creating a more satisfying bite.
- Cheese blend magic happens when cheddar and Monterey Jack replace standard American cheese, delivering deeper, more complex flavor profiles.
- Strategic foil coverage during initial baking stages locks in moisture, helping cheese melt evenly and preventing unwanted dryness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 570 kcal
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 10 g
- Protein: 36 g
- Cholesterol: 90 mg