The 10-Minute Casserole Recipe I Make Once a Week

My busy weeknight dinner go-to consists of chicken cutlets and a can each of green chiles, black beans, cream of mushroom soup, and enchilada sauce. I cook the chicken, stir in all of the other ingredients, simmer it, top it with Colby or pepper jack cheese, and call it a day.

When we’re tired of tacos or quesadillas, this is an excellent throw-together alternative. It’s creamy, easy, full of flavor, and everyone loves it. The bubbling cast-iron skillet meal can be served with warmed tortillas for a DIY enchilada-style dinner or served with chips, salsa, and guacamole as a scoopable nacho-inspired meal.

Tips for Making the Best Mexican-Inspired Casserole

This dish is very customizable: Sub in ground beef or turkey for the chicken, or go vegetarian with sautéed peppers and onions. For another layer of sweet-and-savory flavor, add caramelized onions and garlic. Here are some other tips and tricks for preparing and serving:

• Use chicken cutlets. They’re thinner, cheaper, easier to chop, and cook faster than chicken breasts.
• Create an enticing toppings bar. I like to set up a fun smorgasbord of sour cream, diced white onion, cilantro, hot sauce or salsa, sliced avocado, and green onions.
• Serve it with a side. Mexican rice, a simple green salad, or some crispy tortilla chips and guacamole make this meal even better.

Using Grocery Store Staples

These pantry and grocery store staples make this meal even easier to whip up quickly by minimizing the prep time.

• Canned black beans. Chili beans would also work well.
• Diced green chiles. Choose mild or hot, depending on personal preference.
• Rotisserie chicken. Alternatively, prepared chicken cutlets or skinless tenders work beautifully.
• Cream of mushroom soup. This ties all of the ingredients together, but you can omit if you’re not a fan.
• Enchilada sauce. Both green and red sauces work well with this recipe—it’s your call.
• Shredded cheese. Monterrey, pepper jack, or a Mexican blend are great options.
• Extra seasonings. Salt, pepper, cumin, garlic powder, or any of your favorite Mexican spices work great.

Recipe Mexican-Inspired Casserole

• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Servings: 6

Ingredients

• Extra virgin olive oil
• 2 cups cooked and diced chicken cutlets or shredded rotisserie chicken
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper
• 1 (4.5-ounce) can diced green chiles, drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can cream of mushroom soup
• 1 (10-ounce) can red or green enchilada sauce
• 2 cups shredded Mexican-blend cheese or Colby Jack cheese
• Optional toppings: chopped fresh cilantro, sour cream, diced white onion, salsa, sliced avocado, chopped green onions

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a cast iron skillet over medium heat, heat olive oil and add chicken and spices. Cook until chicken is cooked through, approximately 5 minutes.
3. Add chiles, beans and cream of mushroom to the skillet. Stir until well combined. Bring to a simmer over medium-low heat, stirring occasionally. Top with enchilada sauce and cheese.
4. Transfer cast iron skillet to preheated oven and bake for 20 minutes or until cheese is bubbling and starting to brown.
5. Serve hot with toppings of choice.