Four Can Mexican Casserole
A budget-friendly dump and go meal that is perfect for busy weeknights!
Four Can Mexican Casserole is an easy Mexican casserole recipe you're going to want to try. The four cans contain corn, diced tomatoes, green chiles, and black beans. After boiling and shredding the chicken, mix it with the contents of the cans and bake. Oh - this recipe uses quinoa, too. It's easy to make and offers a different take to the recipe than if you had used rice. The health benefits are a plus, too.
Anyone who loves traditional Mexican chicken casserole is sure to enjoy this flavorful and healthy twist on a classic. This casserole tastes great when it's served with sour cream, lime wedges, and cilantro, but it's just as great on its own. Since this recipe uses so many pantry ingredients, it is a breeze to prepare. If you cook chicken ahead of time and store it in the freezer, that will save prep time. You could also use rotisserie chicken to make this casserole!
The next time you crave something tasty and satisfying, look no further than this Four Can Mexican Casserole!
Preparation Time15 min
Cooking Time20 min
Cooking Vessel Size9 x 13-inch baking dish
- 1 pound boneless skinless chicken breasts, cooked and shredded
- 2 cups cooked quinoa
- 1 (14-ounce) can whole kernel corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can Rotel
- 1 (7-ounce) can diced green chiles
- 1 cup salsa verde
- 1 teaspoon cumin
- 1 cup shredded Mexican blend cheese
- sour cream
- chopped cilantro
Heat oven to 375 degrees F. Lightly grease a 9 x 13-inch baking dish.
In a large bowl combine the chicken, quinoa, corn, black beans, Rotel, green chiles, salsa and cumin. Mix well.
Pour into the baking dish, top with the shredded cheese and bake for 20 minutes until hot and the cheese has melted.
Serve with sour cream, limes and chopped cilantro.