Mexican Chicken Chili Casserole Freezer Meal

To continue the freezer meal dishes, I wanted to share with you this easy Mexican Chicken Chili Casserole.  It is so easy to put together, you will be amazed.  I hope you enjoy it.

Ingredients:

1 cup low fat sour cream
½ cup ricotta cheese (low fat)
3 cups of cooked chicken breast, chopped
2 cups cooked whole grain rice
1.5 cups of shredded Mexican cheese
4 oz diced green chilies (mild) in can
15 oz chopped tomatoes in can
15 oz black beans in can (drained)
1 teaspoon granulated garlic
2 tablespoon Mexican Seasoning
1 cup crushed tortilla chips for serving

Instructions:

1. Combine sour cream ricotta, and cream cheese together in a large bowl. Then add the rest of the ingredients except for the tortilla chips. Mix well. 
   
2. Pour half of the mixture into a 9x9 glass pan and the other half in another 9x9 or similar size glass dish. You can also use a 9x13 casserole dish if you are feeding more than 4 people. Add foil to the top and
3. On the day of cooking, thaw one or both dishes in the refrigerator.
4. Preheat the oven to 350 degrees.
5. Take foil off and cook for 30-45 minutes or until thoroughly cooked.
6. Top with tortilla chips and serve warm.

Note: This recipe makes two meals for a family of 4.   If you have a larger family, feel free to use a 9x13 dish.

Here's the final dish. Looks yummy, right?

I hope you enjoy this recipe. The whole famiy loved it. If you wish to print this recipe out, here's the recipe:

Mexican Chicken Chili Casserole Recipe Card

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sabrina M Quairoli
• Total Time: 1 hour
• Yield: 8

Print Recipe

Description

This chili is an easy  Freezer Meal option for those busy weeknights. 

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Ingredients

• 1 cup low fat sour cream
• ½ cup ricotta cheese (low fat)
• 3 cups of cooked chicken breast, chopped
• 2 cups cooked whole grain rice
• 1.5 cups of shredded Mexican cheese
• 4 oz diced green chilies (mild) in a can
• 15 oz chopped tomatoes in the can
• 15 oz black beans in a can (drained)
• 1 tsp granulated garlic
• 2 Tbsp Mexican Seasoning
• 1 cup crushed tortilla chips for serving

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Instructions

1. Combine sour cream ricotta, and cream cheese together in a large bowl. Then add the rest of the ingredients except for the tortilla chips. Mix well.
2. Pour half of the mixture into a 9x9 glass pan and the other half in another 9x9 or similar size glass dish. You can also use a 9x13 casserole dish if you are feeding more than 4 people. Add foil to the top and label (Affiliate Link) with date prepared. Then freeze.
3. On the day of cooking, thaw one or both dishes in the refrigerator.
4. Preheat the oven to 350 degrees.
5. Take foil off and cook for 30-45 minutes or until thoroughly cooked.
6. Top with tortilla chips and serve warm.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: chili
• Method: oven baked
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup
• Calories: 676.5 kcal
• Sugar: 3.57 g
• Sodium: 263.37 mg
• Fat: 20.23 g
• Saturated Fat: 9.82 g
• Trans Fat: 0.3 g
• Carbohydrates: 81.61 g
• Fiber: 11.22 g
• Protein: 42.45 g
• Cholesterol: 87.84 mg

Please note these are affiliate links through Amazon, and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.