This 2-Point Mexican Chicken Casserole combines tender baked chicken breast, diced onions, peppers, black beans, sweet corn, and tomatoes in a creamy chicken soup base and topped with cottage cheese and crunchy tortilla chips (optional).
The result is a comforting meal that’s perfect for those chilly winter nights. If you love enchiladas but want something a bit simpler, this casserole is for you. If you love this healthy and delicious dish, check out our other Weight Watchers casseroles too.
Why Should You Try Mexican Chicken Casserole?
- It’s quick, easy, and comes together in one dish. This recipe is a go-to for my Friday nights. After a long week, I stop by the supermarket to grab a rotisserie chicken, and then I pull the rest from my pantry—black beans, sweet corn, canned tomatoes, and instant soup packets (though I rely on those less often these days).
- This casserole is the epitome of comfort food, with a satisfying flavor and texture that belies the fact it’s made with canned goods in under 30 minutes, and at just 2 Weight Watchers points. It’s a staple in my kitchen!
- It’s so versatile. You can easily adjust the ingredients to suit your preferences or what you have on hand. This casserole is incredibly forgiving and versatile, making it a must-have in your recipe arsenal.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 6
Portion Size: About 1 ½ cups (355 g)
2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 3 cups of rotisserie chicken breast, fat-free, redcut into cubes (450 g)
- 1 medium onion, finely chopped (1 cup, 150 g)
- 1 red bell pepper, diced (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)
- 1 can of corn kernels, drained (12 oz, 211 g)
- 1 packet of cream of chicken soup mix, diluted in 1 ½ cups of water (360 ml)
- 1 cup of queso fresco or cottage cheese, low fat (240 g)
- 1 cup of skim milk (240 ml)
- ½ cup of tortilla chips, crushed (30 g) (optional)
- 2 tablespoons fresh cilantro, chopped (8 g)
- 1 teaspoon of olive oil (5 ml)
- Salt and pepper to taste
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a teaspoon of olive oil.
- Layer the corn: Spread the drained corn kernels evenly across the bottom of the baking dish to form the first layer.
- Sauté the vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and crushed tomatoes. Sauté for 5-7 minutes until softened and fragrant.
- Prepare the soup mixture: In a bowl, dilute the cream of chicken soup mix in 1 cup of skim milk. Stir until smooth.
- Combine with chicken and beans: In a large bowl, mix the sautéed vegetables with the cubed chicken and black beans. Season with salt and pepper, and combine everything well.
- Assemble the casserole: Layer the chicken and vegetable mixture evenly over the corn in the baking dish. Pour the diluted soup mixture evenly over the top, then sprinkle the crumbled queso fresco or cottage cheese as the final layer.
- Bake: Place the dish in the oven and bake for 25-30 minutes, or until bubbly and lightly browned on top.
- Garnish and serve: Once baked, sprinkle fresh cilantro on top. Let the casserole cool slightly before serving. For an optional crunch, top with crushed tortilla chips before serving.
Serving Suggestions:
This Mexican Chicken Casserole pairs well with a simple side salad or steamed vegetables. For a more indulgent meal, serve it with a dollop of sour cream or guacamole on the side.
Variations and Substitutions
- Rotisserie Chicken Substitute: If I can’t pick up a rotisserie chicken, I don’t worry. Boil a few chicken cutlets with a bouillon cube, shred them, and they turn out just as flavorful.
- Bean Options: In Mexican cuisine, black beans and red beans are interchangeable, so use whichever you prefer or have available.
- Fresh Vegetables: If I have a little more time, I like to get fancy and add fresh tomatoes (green ones give it an extra zing) and some diced bell peppers. These additions bring a fresh, crisp element to the casserole.
- Cheese Choices: I usually stick with cottage cheese because it’s light and I can use plenty without worrying about calories. However, mozzarella is another great option. It melts beautifully and adds that gooey texture everyone loves.
Tips and Tricks for Making Mexican Chicken Casserole
- Start preheating the oven before you do your prep. Spray the baking dish with a little cooking spray, and by the time you’re done chopping and mixing, the oven will be at the perfect temperature.
- Use canned ingredients if you’re short on time. They’re a lifesaver when you need to get dinner on the table quickly, and they work just as well in this recipe.
- Drain and rinse beans thoroughly before adding them to the casserole. This helps prevent the beans from staining the chicken and keeps the flavors clean and distinct.
Mexican Chicken Casserole
Ingredients
- 3 cups shredded rotisserie chicken breast, fat-free, redcut into cubes (450 g)
- 1 medium onion, finely chopped (1 cup, 150 g)
- 1 red bell pepper, diced (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)
- 1 can of corn kernels, drained (12 oz, 211 g)
- 1 packet of cream of chicken soup mix, diluted in 1 ½ cups of water (360 ml)
- 1 cup of queso fresco or cottage cheese, low fat (240 g)
- 1 cup of skim milk, 240 ml
- ½ cup of tortilla chips, crushed (30 g) (optional)
- 2 tablespoons fresh cilantro, chopped (8 g)
- 1 teaspoon of olive oil, 5 ml
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with the teaspoon of olive oil.
- Layer the corn: Spread the drained corn kernels evenly across the bottom of the baking dish to form the first layer.
- Sauté the vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and crushed tomatoes. Sauté for 5-7 minutes until softened and fragrant.
- Prepare the soup mixture: In a bowl, dilute the cream of chicken soup mix in 1 cup of skim milk. Stir until smooth.
- Combine with chicken and beans: In a large bowl, mix the sautéed vegetables with the cubed chicken and black beans. Season with salt and pepper, and combine everything well.
- Assemble the casserole: Layer the chicken and vegetable mixture evenly over the corn in the baking dish. Pour the diluted soup mixture evenly over the top, then sprinkle the crumbled queso fresco or cottage cheese as the final layer.
- Bake: Place the dish in the oven and bake for 25-30 minutes, or until bubbly and lightly browned on top.
- Garnish and serve: Once baked, sprinkle fresh cilantro on top. Let the casserole cool slightly before serving. For an optional crunch, top with crushed tortilla chips before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.