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Photos by Magen Davis Photography
Thank you to Herdez for sponsoring today’s post.
Y’all know when it comes to dinner time around here, any recipe that is simple, easy, and delicious is a winner for me. This easy Mexican chicken casserole recipe definitely falls into all of those categories.
We love the HERDEZ® Cilantro Lime Salsa Cremosa for a multitude of recipes and of course with chips and guacamole! It has become a to-go crowd-pleaser in our home!
Wanna know my secret? This super yummy HERDEZ® Cilantro Lime Salsa Cremosa. A little bit of spice but not so much that you need to drown it in sour cream, ha! This is actually one of their newest launches with a combo of tangy tomatillo + fresh cilantro + lime + garlic + jalapeño. Um, hello!! The bold, rich flavor is satisfying and so enjoyable after a long day. Oh my goodness y’all, just thinking about it is making my mouth water.
In case you weren’t aware, HERDEZ® Salsa is the #1 selling salsa brand in Mexico and a staple in Mexican kitchens for over 100 years. It has also become a staple in OUR home! Their salsas are made from fresh, simple, quality ingredients. If you are looking to add HERDEZ® to your next grocery run, you can find it nationwide and specifically in the Hoover/Birmingham area at Publix and Winn-Dixie, and online at Walmart.com.
Using items you probably already have in your pantry, this one-dish wonder has almost no cleanup and is versatile so you can change it according to what you have on hand.
Use rotisserie chicken when you’re in a pinch, or cook chicken breasts from the fridge or freezer. You can easily make this recipe work for you!
Not only is this a quick dish that you can put together in no time, but it’s also great for entertaining. Prep everything ahead, and throw it in the oven before your guests arrive- dinner time, done! Yes, please! Now, let’s get to the recipe!
Easy Mexican Chicken Casserole:
- 4 cups shredded chicken
- 2 cups HERDEZ® Cilantro Lime Salsa Cremosa
- 15.25 oz canned corn, drained (1 can)
- 1 cup black beans rinsed
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp cumin
- 1.5 cups Colby jack cheese shredded (or Mexican blend)
- Garnish (optional)
- sour cream
- green onions
- Mix the shredded chicken, salsa, corn, black beans, salt, garlic, and cumin together and spread in a large casserole dish.
- Cover evenly with cheddar cheese.
- Bake at 350˚F for 20-25 minutes or until the cheese is melted and the chicken is heated through.
- Once done, remove from the oven and garnish with your choice of sour cream, guacamole, and green onions.
Total Calories: 404
Carbs: 37 grams
Fat: 15 grams
Protein: 60 grams