I really enjoy buying Publix’s rotisserie chicken because you have enough for dinner, leftovers, and plenty to throw in a casserole the next day, so that’s exactly what I did last week to make Wednesday’s dinner even easier after kickball.  As I got to Publix, I browsed Pinterest and found two Mexican chicken casserole recipes (recipe #1, and recipe #2) with similar ingredients and decided to make a mash up of them.

Mexican Chicken and Tortilla Casserolemexican chicken casserole


  • Chicken (about 2 cups)
  • 1 can Cream of Chicken soup
  • 1 cup Salsa
  • 1 can Black beans, drained
  • 2 tsp Chili powder
  • 8 oz Sour Cream
  • 1/2 can Enchilada sauce
  • 1 cup Mexican or cheddar cheese
  • Tortillas (I used ~12 corn tortillas)

Preheat your oven to 350 degrees and grease a 9×13 casserole dish.  Cover the bottom of the dish with tortillas.  Mix the chicken, soup, salsa, beans, chili powder, sour cream and 1/2 cup of cheese together in a bowl.  Pour the mixture evenly over the tortillas.  Top with another layer of tortillas, enchilada sauce (to your liking) and the rest of the cheese.  Then cover with aluminum foil, bake for 45 minutes, and let cool before eating!

Results: It was surprisingly good and light! Basically what I had in mind (the recipe above) and what I created were different, but we both really enjoyed it.  I was worried that it would be too liquid-y, and it was messy, but still easy to eat with a fork.  I forgot to get the black beans, and accidentally bought green chile enchilada sauce, instead of the red kind (hence all of the surprise), but the recipe has officially been marked as a good one and added to the repertoire.

Update: I recently made the casserole again, but this time I had the black beans, added Mexican corn, and use red enchilada sauce instead of green chile, and it was phenomenal!  I still recommend serving it in a bowl since it’s messy, but it was much more filling and I loved the red sauce on top.

mexican chicken casserole2

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