Photo Credit: Drizzle Me Skinny.
Looking for a quick, comforting meal that’s low on points but big on flavor? This 2-Point Mexican Chicken Casserole has you covered. With tender chicken, hearty black beans, sweet corn, and a creamy, slightly spicy base, it’s everything you love about Mexican flavors in an easy-to-make casserole. Perfect for chilly nights, this dish is filling and satisfying without breaking your points budget. And with just one pan, cleanup is a breeze—making it the ideal weeknight dinner. Enjoy the flavors of an enchilada-inspired casserole that you can whip up in under 30 minutes!
Get the Recipe Here: Mexican Chicken Casserole
Ingredients
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To make this dish, you’ll need 3 cups of fat-free rotisserie chicken breast cubes (450 g), 1 finely chopped medium onion (1 cup, 150 g), 1 diced red bell pepper (1 cup, 150 g), 1 can of crushed tomatoes (15 oz, 425 g), 1 can of black beans, drained and rinsed (15 oz, 425 g), and 1 can of corn kernels, drained (12 oz, 211 g). Prepare 1 packet of cream of chicken soup mix diluted in 1 ½ cups of water (360 ml), along with 1 cup of low-fat queso fresco or cottage cheese (240 g), 1 cup of skim milk (240 ml), and optionally ½ cup of crushed tortilla chips (30 g). Finish with 2 tablespoons of chopped fresh cilantro (8 g), 1 teaspoon of olive oil (5 ml), and salt and pepper to taste.
Preheat Oven
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Set oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
Layer the Corn
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Spread drained corn kernels evenly in the baking dish as the base layer.
Sauté Vegetables
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In a skillet, heat olive oil over medium. Add chopped onion, red bell pepper, and crushed tomatoes, cooking for 5-7 minutes until softened.
Prepare Soup Mixture
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In a bowl, mix cream of chicken soup with 1 cup of skim milk until smooth.
Combine with Chicken and Beans
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In a large bowl, mix the sautéed vegetables with cubed chicken and black beans, seasoning with salt and pepper.
Assemble the Casserole and Bake
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Layer the chicken mixture over the corn in the dish, pour soup mixture on top, and sprinkle crumbled queso fresco or cottage cheese. Bake for 25-30 minutes until bubbly and lightly browned.
Garnish
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Bake for 25-30 minutes until bubbly and lightly browned, then top with fresh cilantro and optional crushed tortilla chips before serving.
Variations and Substitutions
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For a quick and easy alternative to rotisserie chicken, boil chicken cutlets with a bouillon cube, shred them, and they’ll provide just as much flavor. You can mix up the beans in this dish, as black beans and red beans are interchangeable, so use whatever you prefer or have on hand. When I have more time, I love adding fresh tomatoes (green ones are great for a zesty kick) and diced bell peppers for a burst of freshness and crunch. For cheese, I often choose cottage cheese for its lightness, but mozzarella is a fantastic option if you want that melty, gooey texture.
Tips and Tricks
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For the best results when making Mexican Chicken Casserole, start by preheating the oven while you prep the ingredients. Spray your baking dish with a bit of cooking spray so it’s ready to go once you’re done chopping and mixing. If you’re short on time, canned ingredients are a great option—they’re quick and work just as well in this recipe. Be sure to drain and rinse the beans thoroughly before adding them to the casserole to prevent them from staining the chicken and to maintain clean, distinct flavors.
Get the Recipe Here: Mexican Chicken Casserole
