Fiesta Chicken Casserole Recipe Is a High-Protein Mexican Dinner (30 Minutes) by Donna John
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Sometimes you just need some comfort food – and sometimes you are craving Mexican food. If it happens at the same time, you need to try this creamy Mexican fiesta chicken casserole recipe! The chicken casserole is full of Mexican flavors, creamy and filling. The Mexican food dinner is on the table in about 25 minutes, too, which is always a bonus.
You don't need a long list of ingredients to make this high-protein, Mexican-inspired casserole recipe. Here is your shopping list: sour cream, mayonnaise, chili powder, ground cumin, garlic powder, a lime for juicing, cooked chicken (leftover or rotisserie chicken), a can of either Mexican corn (it has peppers in it) or whole kernel corn, fresh cilantro, cotija cheese and Monterey-Jack cheese (or pepper-jack, cheddar, mozzarella, a Mexican blend, etc.). Prep takes less than five minutes, and the casserole bakes up in about 25 minutes. Quick and easy!
The cheesy gluten-free casserole is great on its own for dinner, or top it with crushed tortilla chips, more fresh cilantro, avocado, chopped red onion and jalapenos. Check out the health benefits of cilantro, the health benefits of avocado and the health benefits of corn! Plus, this is a high-protein recipe, and we all know the health benefits of protein in our diets.
Cuisine: Mexican / American / Tex-Mex
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 lime, juiced
- 2 cups cooked chicken, shredded or chopped
- 15 ounces (1 can) Mexican corn or whole kernel corn, drained
- 1/4 cup chopped cilantro
- 1/2 cup cotija cheese
- 1 1/2 cups grated Monterey Jack or pepper-jack cheese (or your favorite)
Optional Toppings for Serving
- tortilla chips
- fresh cilantro
- chopped avocado
- chopped red onion
- jalapenos
Here's how to make it:
- Stir together the sour cream, mayonnaise, chili powder, ground cumin, garlic powder and lime juice in a mixing bowl. Season with salt and black pepper. (Adjust the seasonings to suit your tastes. I added black pepper, but no extra salt.)
- Stir in the chicken, drained corn cilantro, cotija cheese and half of the Monterey Jack cheese. (Use whatever kind of cheese you like. I used pepper-jack, but cheddar or a Mexican blend would be delicious. I shredded half of a rotisserie chicken, but any leftover chicken would work. Fire-roasted corn would be a flavorful addition to the casserole.)
- Spread the mixture into a lightly greased baking dish. Bake in a preheated 375-degree F oven for about 20 minutes.
- Top the casserole with the remaining Monterey Jack cheese.
- Bake another 5 minutes, or until cheese melts.
- Serve the casserole with your desired toppings. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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