These high-protein Mexican casseroles bring chicken, beans, and plenty of satisfying flavor together in one easy meal. They’re practical options for busy weeknights, make-ahead dinners, and leftovers that are easy to enjoy the next day. Browse these recipes to find a hearty casserole that fits your family’s tastes and schedule.
Helpful Tips Before You Start
A few simple choices can help your chicken-and-bean casseroles bake evenly and stay flavorful.
Use Cooked Chicken
Shredded rotisserie chicken or leftover cooked chicken makes prep faster. Cut it into bite-size pieces so it spreads evenly through the casserole.
Drain and Rinse the Beans
Rinsing canned beans removes excess starch and salt. Drain them well so they don’t add extra liquid to the filling.
Check the Sauce Consistency
Salsa, enchilada sauce, and canned tomatoes can vary in thickness. If the mixture looks watery, drain excess liquid or add a little more cooked chicken or beans.
Cover, Then Uncover
Cover the dish for most of the baking time to keep the chicken moist. Uncover it near the end so the cheese can melt and brown.
Salsa Verde Chicken, Black Bean, and Quinoa Casserole
This casserole brings together tender chicken, hearty black beans, and quinoa in a tangy salsa verde sauce. Monterey Jack melts over the top for a creamy finish, while lime and cilantro add a fresh, bright touch.
It makes a filling weeknight dinner and is easy to assemble in one baking dish. The quinoa cooks right in the casserole, soaking up the salsa verde as it turns tender.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 can (15 ounces) black beans, drained and rinsed
- 1 ½ cups salsa verde
- 1 cup low-sodium chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
- ¼ cup chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Add the rinsed quinoa, chicken pieces, black beans, salsa verde, chicken broth, cumin, and salt to the baking dish. Stir until evenly combined, then spread the mixture into an even layer.
- Cover the dish tightly with foil and bake for 40 minutes. Check that the quinoa is tender and the chicken is cooked through. If the quinoa needs more time, cover and bake for another 5 minutes.
- Remove the foil and sprinkle the Monterey Jack cheese evenly over the casserole. Bake uncovered for 5 to 8 minutes, until the cheese is melted.
- Let the casserole rest for 5 minutes. Serve with lime wedges and chopped cilantro.
Extra Tips
For a thicker casserole, let it rest for a few extra minutes before serving so the quinoa can absorb more of the salsa verde mixture. Add the lime juice at the table to keep its fresh flavor bright, and refrigerate leftovers in a covered container.Course: Main Course Cuisine: Mexican Equipment: 9-by-13-inch Baking Dish, Aluminum Foil, Measuring Cups, Measuring Spoons
Smoky Chipotle Chicken, Pinto Bean, and Sweet Potato Enchilada Casserole
Smoky chipotle, tender chicken, creamy pinto beans, and sweet potato make this enchilada casserole hearty and full of contrasting flavors. Corn tortillas and melted cheese bring the layers together in a cozy, easy-to-serve bake.
It works well for a family dinner or a make-ahead meal when you want a filling Mexican-inspired casserole. The sweet potato softens as it cooks, while chipotle adds a gentle smoky heat.
Serves 4 people.
Ingredients
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tablespoon adobo sauce from the can
- 1½ cups cooked, shredded chicken
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 8 small corn tortillas, cut into quarters
- 1½ cups shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- ½ cup sour cream, for serving
Instructions
- Heat the oven to 400°F. Place the sweet potato cubes in a medium saucepan, cover with water, and bring to a boil. Simmer for 8 to 10 minutes, until just tender when pierced with a fork. Drain and set aside.
- While the sweet potato cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened.
- Stir in the garlic, cumin, smoked paprika, chopped chipotle, and adobo sauce. Cook for 30 seconds, stirring so the garlic and spices are fragrant.
- Add the shredded chicken, pinto beans, cooked sweet potato, and enchilada sauce to the skillet. Stir gently until everything is coated and heated through.
- Spread a thin layer of the chicken and bean mixture in a baking dish. Add a layer of tortilla pieces, then spoon over another layer of the mixture. Repeat, finishing with the remaining mixture. Sprinkle the Monterey Jack evenly over the top.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes. Scatter the chopped cilantro over the top and serve with sour cream.
Extra Tips
For a milder casserole, use half a chipotle pepper and reduce the adobo sauce to 1 teaspoon. Cut the sweet potato into evenly sized cubes so they cook at the same rate, and let the casserole rest before serving so the layers hold together more easily.Course: Main Course Cuisine: Mexican Equipment: Medium Saucepan, Large Skillet, Baking Dish, Foil
Chicken Tinga, Black Bean, and Corn Tortilla Casserole
This casserole layers smoky chicken tinga with black beans, sweet corn, and corn tortillas for a hearty Mexican-inspired dinner. A tomato and chipotle sauce keeps the filling moist, while melted cheese gives the top a golden finish.
It works well for a weeknight meal or a casual family gathering, and the layers are easy to scoop and serve. Expect tender chicken, a gentle smoky heat, and soft tortillas that soak up the flavorful sauce.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 can (14.5 ounces) crushed tomatoes
- 1 chipotle pepper in adobo, minced
- 1 tablespoon adobo sauce from the can
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 cups cooked shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 8 small corn tortillas, cut into quarters
- 1½ cups shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
- Add the crushed tomatoes, chipotle pepper, adobo sauce, cumin, oregano, and salt. Stir to combine and simmer for 5 minutes.
- Add the shredded chicken to the skillet and stir until coated in the sauce. Fold in the black beans and corn, then remove the skillet from the heat.
- Arrange half of the tortilla pieces in the baking dish. Spoon half of the chicken mixture over them, then sprinkle with half of the cheese. Repeat with the remaining tortillas, chicken mixture, and cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes. Sprinkle with cilantro and serve with lime wedges.
Extra Tips
For a milder casserole, use half of the chipotle pepper and taste the sauce before adding the chicken. Letting the baked casserole rest before serving helps the layers hold together, and a squeeze of lime brightens the smoky filling.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish, Foil
Green Chile Chicken, White Bean, and Brown Rice Casserole
This casserole brings together tender chicken, creamy white beans, hearty brown rice, and mild green chiles in one comforting bake. Monterey Jack melts over the top, while cumin and lime add a bright, savory flavor.
It works well for a weeknight dinner or a make-ahead meal for a busy evening. Since the rice is cooked before baking, the casserole comes together without a long oven time.
Serves 4 people.
Ingredients
- 1 cup uncooked brown rice
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 can (4 ounces) diced green chiles
- 1 can (15 ounces) white beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 1/2 cup sour cream
- 1 tablespoon fresh lime juice
- 1 cup shredded Monterey Jack cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Cook the brown rice according to the package directions. Set it aside while you prepare the chicken mixture.
- Heat the olive oil in a large skillet over medium heat. Add the chicken, onion, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and the onion starts to soften.
- Stir in the garlic and cumin. Cook for 30 seconds, then add the green chiles, white beans, and chicken broth. Bring the mixture to a gentle simmer and cook for 3 minutes.
- Remove the skillet from the heat. Stir in the cooked brown rice, sour cream, and lime juice until evenly combined.
- Heat the oven to 375°F. Transfer the mixture to a lightly greased 2-quart baking dish and spread it into an even layer. Sprinkle the Monterey Jack cheese over the top.
- Bake uncovered for 15 to 20 minutes, until the casserole is hot throughout and the cheese is melted. Let it rest for 5 minutes, then scatter the cilantro over the top before serving.
Extra Tips
For a milder casserole, use mild diced green chiles and keep the amount as listed. If making it ahead, assemble the casserole without the cheese, cover and refrigerate it, then add the cheese before baking; allow a little extra oven time if it is still cold.Course: Main Course Cuisine: Mexican Equipment: Saucepan, Large Skillet, 2-Quart Baking Dish
Chicken Fajita, Black Bean, and Pepper Tortilla Casserole
This casserole brings the colorful flavor of chicken fajitas together with black beans and soft tortillas in one easy-to-serve dish. Bell peppers, onion, cumin, and chili powder give it a savory, gently smoky taste, while melted cheese adds a golden top.
It works well for a weeknight dinner or a relaxed family meal. The tortillas soften as they bake, and the chicken and beans make each serving hearty.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, drained
- 6 small corn tortillas, cut into strips
- 1½ cups shredded Monterey Jack cheese, divided
- ¼ cup chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, cumin, chili powder, garlic powder, and salt. Cook, stirring occasionally, until the chicken is lightly browned and cooked through.
- Add the sliced bell peppers and onion to the skillet. Cook for 4 to 5 minutes, stirring often, until they begin to soften.
- Stir in the black beans and drained diced tomatoes. Remove the skillet from the heat.
- Spread half of the tortilla strips across the bottom of the baking dish. Spoon half of the chicken and pepper mixture over them, then sprinkle with ½ cup of the shredded cheese. Repeat with the remaining tortilla strips and chicken mixture, then finish with the remaining 1 cup of cheese.
- Bake uncovered for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted. Let it rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
Drain the tomatoes well so the casserole stays hearty rather than watery. For softer peppers, cook them in the skillet for an extra few minutes before adding the beans and tomatoes. Let leftovers cool, then refrigerate them in a covered container and reheat until hot.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish, Cutting Board, Knife
Mole Chicken, Kidney Bean, and Pumpkin Seed Casserole
This casserole brings together tender chicken, creamy kidney beans, and a rich mole-inspired sauce with cocoa, warm spices, and a gentle chile flavor. Toasted pumpkin seeds add a crisp finish to every serving.
It makes a cozy weeknight meal and is also easy to prepare ahead for a family dinner. Serve it straight from the baking dish with the fresh toppings for a hearty Mexican-inspired main course.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons tomato paste
- 1 tablespoon chipotle sauce
- 1 cup low-sodium chicken broth
- 1/2 teaspoon salt
- 3 cups cooked, shredded chicken
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 cup pumpkin seeds, divided
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic, cumin, smoked paprika, and cinnamon. Stir for 30 seconds.
- Stir in the cocoa powder, tomato paste, chipotle sauce, chicken broth, and salt. Simmer for 2 to 3 minutes, stirring until the sauce is smooth.
- Add the shredded chicken, kidney beans, and corn to the skillet. Stir until everything is coated in sauce, then transfer the mixture to the prepared baking dish.
- Sprinkle the Monterey Jack cheese and half of the pumpkin seeds over the casserole. Bake for 20 to 25 minutes, until bubbling around the edges and hot in the center.
- Let the casserole rest for 5 minutes. Scatter the remaining pumpkin seeds and chopped cilantro over the top. Serve with lime wedges.
Extra Tips
For a milder casserole, use 1 teaspoon of chipotle sauce and add more to the finished sauce only if you want extra heat. Toast the pumpkin seeds in a dry skillet while the casserole bakes, then add them just before serving to keep their crunch. A squeeze of lime brightens the rich mole-style sauce.Course: Main Course Cuisine: Mexican Equipment: Skillet, 2-quart Baking Dish, Measuring Cups and Spoons
Chicken Tamale Casserole with Pinto Beans and Cornbread Topping
This casserole brings together the cozy flavors of chicken tamales in an easier, family-style bake. Pinto beans and tender chicken make the filling hearty, while a golden cornbread topping adds a soft, slightly crumbly finish.
It works well for a weeknight dinner or a casual potluck, and the layers are easy to scoop and serve. A little enchilada sauce and green chiles give the filling a savory, gently tangy flavor without making it complicated.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 cup cooked, shredded chicken
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (4 ounces) diced green chiles, drained
- 1 cup red enchilada sauce
- 1 cup shredded cheddar cheese, divided
- 1 box (8.5 ounces) corn muffin mix
- 1 large egg
- ⅓ cup milk
- ½ cup corn kernels, thawed if frozen
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the shredded chicken, pinto beans, green chiles, enchilada sauce, and ½ cup of the cheddar. Cook for 2 to 3 minutes, stirring until the filling is evenly combined and warm.
- Spoon the chicken and bean mixture into the prepared baking dish and spread it into an even layer.
- In a mixing bowl, combine the corn muffin mix, egg, milk, and corn kernels. Stir just until the mixture is combined, then gently spread it over the filling.
- Bake for 25 to 30 minutes, until the cornbread topping is set and lightly golden. Sprinkle the remaining ½ cup cheddar over the top and bake for another 3 to 5 minutes, until melted.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top and serve.
Extra Tips
For a softer cornbread layer, spread the batter gently so it covers the filling without pressing it down. Letting the casserole rest before serving helps the bean-and-chicken layer hold together when scooped. Refrigerate leftovers in a covered container and reheat until hot.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl
Mexican Chicken, Black Bean, and Cauliflower Rice Casserole
This casserole brings together tender chicken, hearty black beans, and cauliflower rice in a warmly spiced tomato sauce. Monterey Jack melts over the top, while lime adds a fresh finish.
It works well for a weeknight dinner or a make-ahead meal. The cauliflower rice keeps the dish lighter, and the beans and chicken make it filling.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, drained
- 4 cups cauliflower rice
- 1 cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
- Add the bell pepper and garlic to the skillet. Cook for 2 minutes, stirring, until fragrant and just beginning to soften.
- Stir in the black beans, drained tomatoes, and cauliflower rice. Cook for 3 to 4 minutes, stirring until everything is combined and hot.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the Monterey Jack over the top.
- Bake for 15 to 20 minutes, until the cheese is melted and bubbling and the chicken is cooked through. Let the casserole rest for 5 minutes, then serve with lime wedges and chopped cilantro.
Extra Tips
If using frozen cauliflower rice, thaw it and squeeze out excess moisture before adding it to the skillet to help keep the casserole from turning watery. For a brighter finish, squeeze lime over each serving just before eating.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish, Oven
Creamy Poblano Chicken, Cannellini Bean, and Spinach Casserole
Roasted poblanos bring gentle smoky flavor to tender chicken, creamy cannellini beans, and wilted spinach. A tangy sour cream sauce ties everything together, while a layer of melted Monterey Jack makes this casserole cozy without feeling too heavy.
It’s a practical weeknight dinner that also works well for a relaxed weekend meal. Serve it straight from the baking dish with warm tortillas or rice for a satisfying Mexican-inspired main.
Serves 4 people.
Ingredients
- 2 poblano peppers
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 5 ounces baby spinach
- ¾ cup sour cream
- ½ cup chicken broth
- 1 tablespoon fresh lime juice
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven broiler. Place the poblanos on a foil-lined baking sheet and broil, turning occasionally, until their skins are blistered on all sides. Transfer them to a bowl and cover for 10 minutes. Peel away the skins, remove the stems and seeds, and chop the peppers.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, cumin, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned and cooked through. Add the garlic and cook for 30 seconds.
- Stir in the cannellini beans and spinach. Cook until the spinach has wilted, then remove the skillet from the heat.
- In a bowl, stir together the sour cream, chicken broth, and lime juice. Fold the sauce and chopped poblanos into the chicken mixture, then stir in ½ cup of the Monterey Jack.
- Transfer the mixture to a baking dish and spread it evenly. Sprinkle the remaining Monterey Jack over the top. Bake at 375°F until the casserole is bubbling and the cheese has melted, about 15 to 20 minutes. Scatter the cilantro over the top before serving.
Extra Tips
For a milder flavor, remove all the poblano seeds and membranes before chopping. If the sauce seems thick before baking, stir in a small splash of chicken broth from the measured amount; the beans and spinach will also release a little moisture as the casserole cooks. Let it rest for a few minutes before serving so the creamy filling settles.Course: Main Course Cuisine: Mexican Equipment: Foil-Lined Baking Sheet, Large Skillet, Mixing Bowl, Baking Dish
Chicken Pozole Casserole with Hominy and Navy Beans
This casserole brings the comforting flavors of chicken pozole to an easy, oven-baked meal. Tender chicken, chewy hominy, and creamy navy beans bake together in a smoky chile broth.
It works well for a cozy weeknight dinner or a make-ahead meal for a busy day. A fresh finish of lime, cilantro, and radishes adds brightness and crunch to each serving.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ancho chile powder
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) hominy, drained and rinsed
- 1 can (15 ounces) navy beans, drained and rinsed
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup low-sodium chicken broth
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
- 3 radishes, thinly sliced
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, oregano, and ancho chile powder, and cook for 30 seconds.
- Add the shredded chicken, hominy, navy beans, crushed tomatoes, chicken broth, salt, and black pepper. Stir until everything is evenly combined.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Cover the dish with foil and bake for 20 minutes.
- Remove the foil and sprinkle the Monterey Jack evenly over the casserole. Bake uncovered for another 10 to 15 minutes, until hot and bubbling and the cheese is melted.
- Let the casserole rest for 5 minutes. Top with cilantro and sliced radishes, then serve with lime wedges for squeezing over each portion.
Extra Tips
For a thicker casserole, drain the hominy and beans well before adding them, and give the uncovered dish a few extra minutes in the oven if it looks brothy. Add the lime and radishes just before serving so their fresh, crisp contrast stays bright.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Foil
Adobo Chicken, Black Bean, and Plantain Casserole
Smoky adobo-seasoned chicken, hearty black beans, and sweet plantains make this casserole a filling weeknight meal. A layer of melted cheese brings the savory and sweet flavors together.
It works well for a family dinner or a make-ahead meal. The chicken stays tender, the beans add substance, and ripe plantains soften as they bake.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons adobo sauce from canned chipotle peppers
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 ripe plantain, peeled and sliced into 1/2-inch rounds
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 cup salsa
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken, adobo sauce, cumin, garlic powder, and salt. Cook, stirring occasionally, until the chicken is browned on the outside and cooked through.
- Add the black beans and salsa to the skillet. Stir until combined and warmed through, then remove the skillet from the heat.
- Arrange the plantain slices across the bottom of the prepared baking dish. Spoon the chicken and bean mixture evenly over them.
- Sprinkle the Monterey Jack cheese over the top. Bake until the cheese is melted and bubbling and the plantains are tender, about 20 minutes. Let the casserole rest for a few minutes before serving.
Extra Tips
Choose a plantain with mostly yellow skin and a few dark spots so it softens and turns sweet in the oven. For a milder casserole, use less adobo sauce, keeping the chicken and beans coated before adding them to the dish.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish
Chicken Enchilada Casserole with Refried Beans and Zucchini
This casserole layers tender chicken, refried beans, zucchini, tortillas, and enchilada sauce into a filling one-dish meal. It brings the familiar savory flavor of chicken enchiladas with extra vegetables tucked into every serving.
It works well for a weeknight dinner or a make-ahead meal for a busy day. The beans make the layers hearty, while the zucchini softens as it bakes and the cheese turns golden on top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium zucchini, diced
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) refried beans
- 1 can (10 ounces) red enchilada sauce
- 6 small corn tortillas, cut into quarters
- 1 teaspoon ground cumin
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the diced zucchini and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the shredded chicken, refried beans, enchilada sauce, and cumin to the skillet. Stir until combined and heated through, then remove the skillet from the heat.
- Spread half of the chicken and bean mixture in the baking dish. Arrange half of the tortilla pieces over it, then sprinkle with half of the Monterey Jack cheese.
- Add the remaining chicken mixture and tortilla pieces. Finish with the remaining cheese, spreading it evenly over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese is melted. Let it rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Cut the zucchini into small, even pieces so it softens quickly and distributes well between the casserole layers. Letting the baked casserole rest before serving helps the layers hold together when you scoop it.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet
Mexican Barbacoa-Style Chicken, Borlotti Bean, and Farro Casserole
This casserole brings barbacoa-inspired smoky, tangy flavors to tender chicken, creamy borlotti beans, and pleasantly chewy farro. A covered bake lets the grains soak up the spiced tomato broth while keeping the chicken moist.
It’s a hearty one-dish meal for a family dinner or a make-ahead lunch. Finish each serving with fresh cilantro and a squeeze of lime to brighten the rich, savory flavors.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon adobo sauce
- 1 tablespoon tomato paste
- 1 cup pearled farro, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 2 cups low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1 pound boneless, skinless chicken thighs
- 1 can (15 ounces) borlotti beans, drained and rinsed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Choose a deep, oven-safe skillet or casserole dish with a lid. If your dish is not stovetop-safe, sauté the onion and garlic in a skillet, then transfer them to the casserole dish.
- Heat the olive oil over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, smoked paprika, oregano, minced chipotle, adobo sauce, and tomato paste. Cook for about 30 seconds, stirring so the spices and paste coat the onion.
- Add the rinsed farro, diced tomatoes, chicken broth, and apple cider vinegar. Stir to combine, then mix in the salt and black pepper.
- Nestle the chicken thighs into the farro mixture. Cover the dish tightly and bake for 35 minutes.
- Carefully uncover the dish and stir in the borlotti beans. Cover again and bake for 15 to 20 minutes, until the farro is tender and the chicken is cooked through. If the mixture looks dry before the farro is tender, stir in a small splash of chicken broth.
- Remove the chicken and shred it with two forks. Stir it back into the casserole, then let the dish stand uncovered for 5 minutes so the farro can absorb some of the remaining liquid.
- Sprinkle with cilantro and serve with lime wedges for squeezing over each portion.
Extra Tips
For a milder casserole, use half the minced chipotle and adobo sauce. Farro continues to absorb liquid as it stands, so loosen leftovers with a splash of chicken broth when reheating and add the cilantro and lime just before serving.Course: Main Course Cuisine: Mexican Equipment: Oven-Safe Skillet or Casserole Dish with Lid, Cutting Board, Knife, Measuring Cups and Spoons, Forks
Chicken Chilaquiles Casserole with Black Beans and Salsa Roja
This baked chilaquiles casserole layers tender chicken and black beans with salsa roja, cheese, and tortilla chips. It’s a hearty one-pan meal that brings familiar Mexican-inspired flavors to the table without needing to fry the chips.
The casserole works well for a relaxed weeknight dinner or a weekend brunch. The chips soften as they bake, while a few on top stay crisp, and the salsa roja gives each bite a bright, gently spicy flavor.
Serves 4 people.
Ingredients
- 2 teaspoons olive oil
- 1 small yellow onion, diced
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 ½ cups salsa roja
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 6 cups sturdy tortilla chips, divided
- 1 ½ cups shredded Monterey Jack cheese, divided
- ¼ cup chopped fresh cilantro
- 1 avocado, diced, for serving
- ½ cup sour cream, for serving
- 1 lime, cut into wedges, for serving
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the shredded chicken, black beans, salsa roja, cumin, and salt. Cook for 2 to 3 minutes, just until warmed through and evenly combined.
- Spread half of the tortilla chips in the baking dish. Spoon half of the chicken and bean mixture over them, then sprinkle with ½ cup of the cheese. Repeat with the remaining chips and chicken mixture, finishing with the remaining 1 cup of cheese.
- Bake uncovered for 15 to 20 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes so it holds together more easily when served.
- Scatter the cilantro over the casserole. Serve with diced avocado, sour cream, and lime wedges.
Extra Tips
Use sturdy tortilla chips so the bottom layers hold up under the salsa roja. For a little more crunch, reserve a handful of chips and add them after baking. Leftovers can be refrigerated in a covered container, though the chips will soften; reheat portions in the oven and add the avocado, sour cream, and lime just before serving.Course: Main Course Cuisine: Mexican Equipment: Skillet, 2-quart Baking Dish, Measuring Cups and Spoons
