My Favorite Mexican Casserole Recipe

Name: My Favorite Mexican Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups crushed tortilla chips; 1 pound shredded cooked chicken meat (from a small roasted chicken); 1 can (15 1/2 ounces) garbanzo beans, drained; 1 can (15 1/2 ounces) kidney beans, drained; 1 can (15 1/4 ounces) corn kernels, drained; 1 can (8 ounces) tomato sauce; 1 cup prepared salsa; 1 cup chopped red onion; 1 green bell pepper, cut into 1/4-inch dice; 1/4 cup chopped fresh cilantro leaves; 1 tablespoon minced garlic; Salt and freshly ground black pepper, to taste; 6 ounces grated Monterey Jack cheese; 6 ounces grated sharp Cheddar cheese; 2 cups diced (1/4-inch) ripe tomatoes; 1 cup sour cream; 1/2 cup chopped fresh cilantro leaves

Servings: persons

1 1/2 cups crushed tortilla chips
1 pound shredded cooked chicken meat (from a small roasted chicken)
1 can (15 1/2 ounces) garbanzo beans, drained
1 can (15 1/2 ounces) kidney beans, drained
1 can (15 1/4 ounces) corn kernels, drained
1 can (8 ounces) tomato sauce
1 cup prepared salsa
1 cup chopped red onion
1 green bell pepper, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro leaves
1 tablespoon minced garlic
Salt and freshly ground black pepper, to taste
6 ounces grated Monterey Jack cheese
6 ounces grated sharp Cheddar cheese
2 cups diced (1/4-inch) ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro leaves

1
1.
2
Preheat oven to 350F.
3
Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
4
2.
5
Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl.
6
Place half the mixture evenly in the baking dish.
7
Combine the cheeses, then sprinkle half over the mixture.
8
3.
9
Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.
10
4.
11
Bake for 30 minutes.
12
Let stand for 5 minutes before serving.
13
Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.

1072

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups crushed tortilla chips, 1 pound shredded cooked chicken meat (from a small roasted chicken), 1 can (15 1/2 ounces) garbanzo beans, drained, 1 can (15 1/2 ounces) kidney beans, drained, and more.

Yes, My Favorite Mexican Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Favorite Mexican Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions