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Kalyn's Kitchen

Layered Mexican Casserole with Chicken, Chiles, Pinto Beans, and Cheese (Video)

Layered Mexican Casserole with Chicken, Chiles, Pinto Beans, and Cheese is a gluten-free casserole that’s also low-glycemic! You can use less pinto beans and more chicken if you want a casserole that’s lower in carbs!

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Watch the video to see if you’d like to make Layered Mexican Casserole with Chicken, Chiles, Pinto Beans, and Cheese!

 

Layered Mexican Casserole with Chicken, Chiles, Pinto Beans, and Cheese

I grew up eating casseroles, which in those days usually had white rice, noodles, pastry, tortillas, or potatoes, and some kind of canned cream soup.  Then I changed my eating habits and didn’t want to use those ingredients any more, but I still craved the comfort-food appeal of a casserole, as well as the way they make such great leftovers.

To fill that casserole craving I’ve been experimenting for several years with updated casserole combinations, using low-carb or low-glycemic ingredients for a healthier result.  I’ve come up with quite a few Casserole Recipes that have been winners, but I think this Layered Mexican Casserole with Chicken, Chiles, Pinto Beans, and Cheese might be one of my best creations so far!

If you also had a mom who made those canned soup casseroles, the flavors in this recipe may remind you of chicken enchilada casseroles from the past with layers of tortillas, diced chicken, a sauce made of sour cream and cream of chicken soup, and cheese. My casserole has seasoned pinto beans to replace the tortillas, and Hatch Green Chile Enchilada Sauce is reduced on the stove and then combined with diced green chiles, light sour cream, diced chicken, and green onions to make the sauce.

I used Mozzarella for the cheese layer, for a finished dish that’s lighter but still very tasty. When we were sampling the Layered Mexican Casserole with Chicken, Chiles, Pinto Beans, and Cheese Jake had the idea of mashing a few of the beans so that layer would stay together a bit more, and I think I’ll try that the next time I make it.  And there’s no doubt that this casserole is one I’ll be making again many times!

Layered Mexican Casserole with Chicken, Chiles, Pinto Beans, and Cheese process shots collage

How to Make Layered Mexican Casserole with Chicken, Chiles, Pinto Beans, and Cheese:

(Scroll down for complete recipe, including nutritional information.)

  1. Put the can of Green Chile Enchilada Sauce into a small pan and simmer on the stove until the sauce is slightly thickened and reduced to one cup.  (If you need gluten-free be sure to choose a brand of green chile sauce that doesn’t contain wheat.)
  2. Drain two cans of pinto beans into a colander placed in the sink, rinse with cold water, and drain.
  3. Heat olive oil in a large heavy frying pan, and saute the chopped onion and green bell pepper until the vegetables are soft and starting to brown, about 5 minutes. 
  4. As soon as onions and peppers are starting to lightly brown, season with cumin, mix in the drained pinto beans, and cook for a few minutes to get the beans hot.
  5. Measure out 4 cups of diced cooked chicken. (You can cook four chicken breasts or use leftover rotisserie chicken.)
  6. As soon as the Green Chile Enchilada Sauce is reduced to one cup, put it in a bowl and mix in the can of diced green chiles (affiliate link).  Let the sauce cool before you mix in the other ingredients.  (Taste at this point to see if you want to add some Green Tabasco Sauce (affiliate link); we did!)
  7. As soon as the enchilada sauce no longer feels hot, stir in the light sour cream, then the diced chicken, and then the sliced green onions.
  8. You need a fairly deep casserole dish for this.  I used a dish that was 9″x 9″x 3″.  If your dish isn’t that deep, make sure it’s slightly bigger. 
  9. Spray dish with olive oil or non-stick spray and then make a layer with half the pinto bean mixture.
  10. Spread half the sauce/chicken mixture over the beans.
  11. Then layer half the cheese over the sauce/chicken. Repeat with another layer of seasoned pinto beans, sauce/chicken, and cheese.  (As you can see, it came close to the top of the dish!)
  12. Bake at 375F/190C for about 30 minutes, or until the mixture is bubbling and the top is nicely browned. 
  13. Let the casserole sit 10-15 minutes before serving. Then dig in!

Layered Mexican Casserole with Chicken, Green Chiles, Pinto Beans, and Cheese found on KalynsKitchen.com
 I would love this with some sour cream on top; your choice on that!

More Tasty Casseroles You Might Like:

Slow Cooker and Pressure Cooker Casseroles Recipes Index ~ Slow Cooker or Pressure Cooker
Ham and Cauliflower Casserole au Gratin from Kalyn’s Kitchen
Butternut Squash Casserole from Jeanette’s Healthy Living
Sausage and Kale Mock Lasagna Casserole from Kalyn’s Kitchen
Broccoli-Rice Casserole (No Canned Soup) from Salad in a Jar

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Layered Mexican Casserole with Chicken, Chiles, Pinto Beans, and Cheese

Layered Mexican Casserole with Chicken, Chiles, Pinto Beans, and Cheese

Yield 8 servings
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes

Layered Mexican Casserole with Chicken, Chiles, Pinto Beans, and Cheese is a gluten-free casserole that’s also low-glycemic!

Ingredients

  • one 15 oz. can Mild Green Chile Enchilada Sauce
  • two 15. oz. cans pinto beans
  • 1 onion, diced in 1/2 inch pieces
  • 1 green bell pepper, diced in 1/2 inch pieces
  • 2 tsp. olive oil
  • 1 T ground cumin
  • one 4 oz. can diced green chiles
  • 1 T Green Tabasco Sauce (Optional, but nice if you want it a bit hotter, add to taste.)
  • 3/4 cup sour cream
  • 4 cups diced, cooked chicken
  • 1/4 cup thinly sliced green onion
  • 2 cups grated Mozzarella Cheese

Instructions

  1. Preheat oven to 375F/190C.
  2. Put the green chile enchilada sauce in a small saucepan and simmer over low heat until the sauce is slightly thickened and reduced to one cup.
  3. While sauce simmers, put the two cans of pinto beans into a colander placed in the sink and rinse well with cold water until no more foam appears.  Let beans drain well (or blot dry with paper towels if you’re in a hurry.)
  4. Dice the onion and green bell pepper and slice the green onions.
  5. Heat the olive oil in a large heavy frying pan, add onion and green bell pepper and saute until they’re softened and starting to barely brown, about 5 minutes.
  6. Stir in the ground cumin (affiliate link) and drained beans and cook about 3-4 minutes more, or until the beans are hot.  (You can mash the beans slightly at this point if you’d like a layer of beans that sticks together a bit more.)
  7. Measure out 4 cups of diced cooked chicken. (You can cook four chicken breasts or use leftover rotisserie chicken.)
  8. As soon as the green chile enchilada sauce has reduced to 1 cup (about 10-15 minutes), place it in a bowl to cool and stir in the diced green chiles (affiliate link) with juice.  Taste the mixture to see if you want to add the optional Green Tabasco Sauce (affiliate link).
  9. When the mixture no longer feels hot (it can be warm), stir in the sour cream, diced chicken, and sliced green onions.
  10. Spray a 9″x9″x3″ casserole dish with olive oil or non-stick spray.  (If your dish has lower sides than that, be sure it is slightly bigger.)
  11. Spread half the pinto bean mixture over the bottom of the dish, followed by a layer of half the sauce/chicken mixture.  Sprinkle 1 cup of grated Mozzarella over the sauce/chicken mixture.
  12. Repeat with another layer of pinto beans, sauce/chicken mixture, and cheese.
  13. Bake uncovered for about 30 minutes, or until the casserole is bubbling and nicely browned on top.
  14. Let stand about 10-15 minutes before cutting, then serve.

Notes

This freezes well, or will keep in the fridge in a covered container for several days.  (I divided it up into single-serving portions and frozen some and put some in the fridge to eat.) If you need gluten-free be sure to choose a brand of green chile sauce that doesn’t contain wheat. Recipe created by Kalyn.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 480Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 98mgSodium: 352mgCarbohydrates: 39gFiber: 11gSugar: 7gProtein: 34g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is too high in carbs for a traditional low-carb diet plan, but all ingredients in this low-glycemic Layered Mexican Casserole with Chicken, Green Chiles, Pinto Beans, and Cheese are approved for any phase of the original South Beach Diet. However dried beans are a limited ingredient, so I’d have a small serving (with some vegetables on the side) if you’re eating this for phase one.

Find More Recipes Like This One:

Use Casserole Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    91 Comments on “Layered Mexican Casserole with Chicken, Chiles, Pinto Beans, and Cheese (Video)”

  1. Recipe looks great. Just wish you included the serving calories, serving fat, serving sodium, serving protein, and general nutritional information.

    • I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.

  2. Excellent! I can’t believe this is Phase I safe for SBD. I used a rotisserie chicken and picked up some cheese from the Hispanic Supermarket. Also, instead of green bell pepper, I used 2 small Poblanos and about 1.5 Jalapenos; diced and sauteed with the onion. Still added the green chiles to the reduced enchilada sauce/sour cream/chicken mixture. So happy to have leftovers today so I won’t be searching for lunch and apt to make poor decisions. Thanks Kalyn!

    • Oh dear, now I am worrying about whether the enchilada sauce is okay for Phase One! But I think it should be even though it has a very tiny amount of corn starch. I do know that I ate it when I was doing Phase One and it didn’t ever slow my weight loss. Glad you are enjoying it!

  3. Your recipes have been a great help to us as we follow the South Beach plan. This one was a big hit! I love using beans in place of carbs, and the sauce reduction plus sour cream and green chili sauce was delicious. Thanks for another winner!

  4. Sorry, I have no idea what the carb count it. But there is a link right after the recipe for a site where you enter the recipe and it will calculate for you.

  5. Thank you for such a wonderful recipe. I can not wait to try it. I have had a lot of fantastic weight loss success in the last few months meeting my carb count under 20 grams per day.Just wondering if you think a serving might be under 20 grams. I am so bored with everything I have been eating and would love more recipes like this.

  6. Jennifer, I love that idea!

  7. This is great! I usually add a layer of whole green chilies in the middle (like one of your other casseroles). Yummers!

  8. Thanks Lucy, and so glad you enjoyed it!