Filed Under: bake, main-dish, mexican, Potatoes, Under 20 Mins

Mexican Casserole with Cheesy Hash Brown Topping

Cheesy hash browns form a delicious crispy crust to this Mexican-inspired chicken casserole.

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April 8th, 2012

Recipe by Paula Bowman

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Servings
6
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
  • 3 Cups shredded cooked chicken (about 1 small store-bought rotisserie chicken)
  • 1 Cup cooked black beans, (about 1/2 of a 19 oz can)
  • 1 Cup corn kernels, fresh or frozen
  • 1 Cup mild or medium salsa
  • 1 Cup sodium-reduced chicken broth
  • 1/2 Cups (1/4-inch) diced red or yellow peppers
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoons ground cumin
  • 3 Cups frozen or fresh shredded hash brown potatoes
  • 1 Cup shredded cheddar or monterey jack cheese (about 4 oz)
  • 1 tablespoon olive oil
  • 1/2 teaspoons kosher salt, plus more for filling
  • 1/4 teaspoons freshly ground black pepper, plus more for filling
  • sour cream to garnish, optional
Directions
  1. Preheat oven to 400°F.

  2. In a large bowl, combine the first 8 ingredients and stir until mixed. Season to taste with salt and pepper and pour into a casserole dish.

  3. In a bowl combine hash browns, cheese, olive oil, salt and pepper and mix well. Arrange hash brown mixture on top of chicken mixture and bake in oven until casserole is heated through and top is golden brown, about 35 minutes. Serve casserole with a dollop of sour cream as a garnish, if desired.

Nutrients Per Serving

Nutrients per serving (based on 6 servings): 374 calories, 18 g fat, 28 g protein, 5 g fibre, 25 g carbohydrates, 362 mg sodium. Excellent source of vitamin C, niacin, vitamin B6, folate. Good source of thiamine, riboflavin, vitamin B12, pantothenate.

Mexican Casserole with Cheesy Hash Brown Topping
Photography by Carlo Mendoza