This is a sponsored post written by me on behalf of Vigo Foods for IZEA Worldwide. All opinions are 100% mine.

Mexican Chicken Casserole combines the best parts of taco night into one easy, hearty, flavorful dish with chicken, rice, cheese, and tortilla chips.

When you have a family, embracing taco night is a must. Tacos are easy and affordable to prepare. Plus who won’t gobble them up?

There’s a downside to serving traditional tacos with small kids, though. Assembling tacos for little ones can be a drag. It seems like every time I’m about to dig into my own, someone is asking me to make another.

Mexican Chicken Casserole combines the essential flavors of chicken tacos, all wrapped up in one easy-to-serve meal. With Vigo Mexican Rice prepared in the same skillet, this hearty weeknight dinner makes a complete meal with one easy recipe.

Make Mexican Chicken Casserole Countless Ways – Such a Versatile Meal!

Mexican Chicken Casserole is layered with chicken, rice, peppers, tortilla chips, and gooey cheese to get that authentic chicken taco taste. Use Vigo Foods other quality, economical products to put your own unique spin on this delicious weeknight dinner.

• Replace Vigo Mexican Rice with Vigo Cilantro Lime Rice. Use a verde salsa and finish dish with a fresh squeeze of lime.
• Substitute Vigo Black Beans & Rice for a Cuban flavor. Omit taco seasoning and replace it with 1 teaspoon of cumin and 1/2 teaspoon oregano.
• If you love cajun food try using Vigo Red Beans & Rice . Substitute a can of diced tomatoes (undrained) for the salsa. Instead of taco seasoning use 1 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4-1/2 teaspoon cayenne pepper. Also, omit layering in a casserole dish with tortilla chips and cheese to make an even easier one-pot meal.

You can find all Vigo products, such as all their seasoned rice, Vigo Saffron, and Vigo Italian Style Seasoned Bread Crumbs at your local supermarket or Shop Vigo’s Online Store.

How to Make Mexican Chicken Casserole

1. Sauté onions, peppers, and garlic until tender. Remove to bowl and set aside.
2. In the same skillet cook chicken until no longer pink on the outside. Stir in taco seasoning packet.
3. Add Vigo Mexican Rice, salsa, and chicken broth to skillet.
4. Add black beans, cilantro, corn, and sour cream to chicken mixture. Stir to combine.
5. Layer chicken mixture, in a 9X13 casserole dish. Bake 350ºF for 20 minutes.

Other Tips for Making Mexican Chicken Casserole

• Lighten the dish by using light sour cream, reduced-fat cheese, and baked tortilla chips.
• Easy Mexican Chicken Casserole freezes great. Store leftovers in an airtight container and freeze up to 3 months.
• This is the perfect make-ahead recipe. Prepare the skillet portion up to two days ahead and refrigerate in an airtight container. When ready to serve, layer casserole as instructed, and bake for 10-15 minutes longer than recipe calls for.
• Need a shortcut? Use rotisserie chicken (2-3 cups) instead of sautéing chicken breasts. Stir in the cooked chicken when adding beans, corn, and sour cream.
• Substitute one pound of ground beef or turkey for the chicken for a more traditional taco flavor.

SAVE THIS MEXICAN CHICKEN CASSEROLE TO YOUR PINTEREST BOARD!

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4.75 from 20 votes

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Mexican Chicken Casserole

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

 

Mexican Chicken Casserole combines all the best parts of taco night into one easy, hearty, flavorful dish with chicken, rice, cheese, and tortilla chips. 

Course: gluten free main dish, main dish

Cuisine: Mexican

Keyword: casserole, chicken, mexican, rice, taco

Servings: 8

Calories: 600 kcal

Ingredients

• 1 tablespoon Vigo Olive Oil, divided
• 1 red pepper, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 pounds chicken breasts, cut in bite sized pieces
• 1 ounce packet taco seasoning
• 2 cups salsa (16 ounce jar)
• 2 cups chicken broth
• 8 ounce package Vigo Mexican Rice
• 15 ounce can black beans, drained and rinsed
• 1 cup frozen (and thawed) or canned corn
• 1 cup sour cream
• 3/4 cup chopped fresh cilantro
• 3 cups lightly crushed tortilla chips (about 6 ounces)
• 2 cups shredded cheddar or Colby jack cheese

toppings: shredded lettuce, tomatoes, green onion, avocado, sour cream, cilantro

US Customary - Metric

Instructions

1. In large skillet heat 1/2 tablespoon of olive oil over medium-high heat. Sauté pepper and onion until tender, about 4 minutes. Add garlic and sauté 30 seconds longer. Remove veggies to bowl and set aside. 

2. Add remaining 1/2 tablespoon of olive oil to the skillet to heat. Then add chicken to the skillet and cook 4-5 minutes, or until chicken is no longer pink on outside (chicken will finish cooking through later). Stir in taco seasoning. 

3. Add Vigo Mexican Rice, salsa, and chicken broth back to skillet. Bring to boil, cover, turn heat down and simmer for 22 minutes.

4. Remove lid (there may still be liquid on top, but once mixture is stirred the extra liquid will be absorbed). Stir in beans, corn, sour cream, and cilantro. Remove from heat. 

5. In a 9X13 pan layer half of the chicken mixture, top with half of the chips, and half of the cheese. Repeat layer with second half. Bake for 20-25 minutes, or until cheese is melted and casserole is hot throughout. 

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Recipe Notes

Tips / Tricks For Making Mexican Chicken Casserole

• Lighten the dish by using light sour cream, reduced-fat cheese, and baked tortilla chips.
• Easy Mexican Chicken Casserole freezes great. Store leftovers in an airtight container and freeze up to 3 months.
• This is the perfect make-ahead recipe. Prepare the skillet portion up to two days ahead and refrigerate in an airtight container. When ready to serve, layer casserole as instructed, and bake for 10-15 minutes longer than recipe calls for.
• Need a shortcut? Use rotisserie chicken (2-3 cups) instead of sautéing chicken breasts. Stir in the cooked chicken when adding beans, corn, and sour cream.
• Substitute one pound of ground beef or turkey for the chicken for a more traditional taco flavor.

Nutrition Facts

Mexican Chicken Casserole

Amount Per Serving

Calories 600 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 9g 45%

Cholesterol 94mg 31%

Sodium 1468mg 61%

Potassium 998mg 29%

Total Carbohydrates 54g 18%

Dietary Fiber 9g 36%

Sugars 5g

Protein 36g 72%

Vitamin A 32.3%

Vitamin C 35.4%

Calcium 36.5%

Iron 18.9%

* Percent Daily Values are based on a 2000 calorie diet.

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Here are some items I used to make this recipe:

Vigo Mexican Rice        Stainless Steel Skillet        Santoku Knife

           

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