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Easy Mexican Chicken Casserole Recipe

Published: Aug 16, 2013 · Modified: Oct 10, 2020 · This post may contain affiliate links

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.

easy mexican chicken casserole

Easy Mexican Chicken Casserole

Ingredients:

  • 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.

easy mexican chicken casserole

Cube up Velveeta and place into mixture.  Mix slowly until Velveeta melts. Mixture should be smooth and creamy.

chicken casserole recipe

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.

mexican chicken corn casserole

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.

chicken corn casserole

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!

lynseysig

*Disclosure: I received product, a product coupon and stipend for extra ingredients from Country Crock for free.  All opinions are my own.

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Comments

  1. Kelly @ Texas Type A Mom says

    August 18, 2013 at 8:45 pm

    This looks amazing! I love fast and easy casseroles - especially during the school year!

    Reply
  2. Sara Phillips says

    August 21, 2013 at 3:30 pm

    That looks like something that would be a huge hit around here, too! Definitely something we'll have to try!

    Reply
  3. Kat B. says

    August 21, 2013 at 7:51 pm

    Oh yum! This looks tasty.

    Reply
  4. trisha (mom blogger) says

    August 21, 2013 at 8:51 pm

    This is the kind of meal I love too! Ill put this one down.

    trisha

    Reply
  5. Jennifer @ MySweetSanity says

    August 21, 2013 at 9:42 pm

    I love quick and easy dinners. While I love baking, cooking is a chore and therefore work and so not liked by me...lol.

    Reply
  6. Dot says

    December 19, 2013 at 8:50 am

    Wanting to make this today for family. Do you add juices from beans and cirn or do you drain first? Thanks

    Reply
    • Lynsey says

      December 19, 2013 at 3:46 pm

      drained both - and it is AMAZING 🙂 Enjoy!

      Reply

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