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Pioneer Woman Mexican Chicken Casserole

This hearty and flavorful Pioneer Woman Mexican Chicken Casserole combines layers of shredded chicken, zesty tomatoes, and melted cheese between soft corn tortillas, making it a perfect family favorite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

For the casserole
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 piece red bell pepper, diced
  • 2 cloves garlic, minced
  • 3 cups cooked chicken breast, shredded Use rotisserie chicken for convenience.
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • to taste Salt and pepper
  • 1 can (10 oz) Rotel diced tomatoes with green chilies Drain if too watery.
  • 1 cup frozen corn, thawed
  • 1 cup black beans, rinsed and drained
  • ¼ cup fresh cilantro, chopped
  • ¾ cup sour cream Let it come to room temperature for creamier texture.
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 10 small corn tortillas

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes, or until softened.
  3. Stir in the garlic and cook for an additional minute.
  4. Add shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat and heat through for about 2-3 minutes.
  5. Mix in Rotel tomatoes, corn, black beans, and cilantro. Remove from heat and let cool slightly.
  6. Fold in sour cream until creamy and well-combined.
Assembly
  1. In a 9x13-inch baking dish, spread a thin layer of the chicken mixture across the bottom.
  2. Layer 5 corn tortillas over the mix, slightly overlapping.
  3. Add half of the remaining chicken mixture, then top with half of the cheeses.
  4. Repeat with the remaining tortillas, chicken mixture, and cheeses.
Baking
  1. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
  2. Let rest for 5-10 minutes before slicing into squares.

Notes

For best results, use high-quality spices and fresh vegetables. This casserole reheats beautifully, perfect for meal prep. Store leftovers in an airtight container for up to 3 days, or freeze for a month.