Description
A vibrant, smoky, and cheesy one-dish casserole featuring tender chicken, rehydrated mushrooms, black beans, and fire-roasted tomatoes. Topped with a golden crust of tortilla strips and cheese, this layered casserole offers bold Southwest flavors with customizable spice levels. Perfect for weeknight dinners or family gatherings.
Ingredients
2 lbs boneless, skinless rotisserie chicken thighs, chopped
4 oz dried cremini or shiitake mushrooms, rehydrated
15 oz drained and rinsed black beans
14.5 oz no-salt-added fire-roasted diced tomatoes
1 large red onion, finely chopped
3 cloves garlic, minced
2 cups homemade tortilla strips
3 cups shredded cheddar or Monterey Jack cheese blend
2 tbsp spice blend (cumin, chili powder, paprika, oregano, cayenne)
Instructions
Preheat oven to 375°F (190°C)
Chop chicken into bite-sized pieces
Rehydrate mushrooms in hot water for 15 minutes, sauté with onion and garlic until softened
Combine tomatoes, beans, 1 cup cheese, and 1 tbsp spice blend in a bowl
Spread half the tomato-bean mixture in a 9×13″ baking dish
Layer chicken, remaining vegetables, and 1 tsp spice blend
Top with 1½ cups cheese
Roast for 15-20 minutes until bubbly and golden
Sprinkle tortilla strips over the top before serving
Notes
For crispier tortilla strips, fry homemade tortillas in oil until golden
Substitute sweet yellow onion for milder flavor
Adjust cayenne in spice blend for heat level
Make-ahead: Assemble 1 day ahead, cover, and refrigerate
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg