Last month I shared with you my Italian Chicken Casserole - a recipe I concocted as part of the #CountryCrockCasserole Club that turned out amazing. We have since eaten it twice - every time wishing I had made a double portion for more left overs. This month I was challenged again to make another Country Crock Casserole using a few items in my Casserole Kit plus "items you have on hand." The Casserole Kit included a recipe for Mexican Beef and Corn Casserole but there was a problem... I only had chicken. SO - I got creative again - throwing random stuff in from my pantry - and ended up with another amazing casserole! Even though it isnt the PRETTIEST casserole I have ever made, it sure is one of the tastiest.
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Easy Mexican Chicken Casserole
- four chicken breasts, trimmed and cut into strips
- 2 tablespoon Country Crock Spread
- 1 can Enchilada Sauce
- 1 can MexiCorn
- 1 can Black Beans
- 8oz (half small block) Velveeta cheese
- corn tortillas
- 1 cup shredded cheddar cheese
- tortilla chips
Begin by melting 2 tablespoon of Country Crock spread in a medium skillet. Place chicken strips into skillet and cook thoroughly until chicken begins to brown - scraping the caramelized Country Crock off the bottom of the pan. Pour in Enchilada Sauce, Mexicorn, and Black Beans. Stir together and let simmer 2-3 minutes.
Cube up Velveeta and place into mixture. Mix slowly until Velveeta melts. Mixture should be smooth and creamy.
Place on layer of corn tortillas on bottom of casserole dish. Spoon ⅓ of meat mixture on top of tortillas and spread out. Then add another layer of corn tortillas, and remaining meat mixture - scraping all of the cheesy mixture out of the skillet. Spread evenly.
Then top with cheddar cheese and crumbled tortilla chips. Bake casserole uncovered at 350* for 20 minutes or until shredded cheese is melted and sides are bubbly. Serve hot.
The Easy Mexican Chicken Casserole was a huge hit here at the Moscato Household, and we even had enough leftovers to enjoy the next day. The Teen loved it with chicken, but I think it would be equally as amazing with ground beef. Either way, this is something we will be adding to our recipe rotation for a quick and easy - and incredibly tasty - weekday dinner!
*Disclosure: I received product, a product coupon and stipend for extra ingredients from Country Crock for free. All opinions are my own.