Why You’ll Love This this Mexican Chicken Laredo
This Mexican Chicken Laredo is basically a hug in casserole form, with layers of seasoned chicken, sautéed veggies, chili, beans, and that glorious blanket of melted Velveeta that gets all bubbly and golden around the edges.
It’s one of those throw-it-together dinners that looks like you spent way more effort than you actually did, which honestly makes me feel like a kitchen genius even on my laziest Tuesday nights.
The best part is watching everyone go back for seconds because apparently nobody can resist the combination of comfort food classics all baked together in one gloriously cheesy dish.
Ingredients List
Gathering these ingredients is pretty straightforward since most of them are probably hanging out in your pantry already, just waiting for their moment to shine.
- 3 cups shredded cooked chicken, seasoned with salt and pepper
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 (15 ounce) can chili with beans
- 1 (15 ounce) can pinto beans, drained
- 1/4 cup canned tomatoes and green chilies
- 8 ounces Velveeta Mexican cheese
- This recipe is definitely comfort food territory, not exactly what you’d call a health food masterpiece
- The Velveeta and canned ingredients bump up the sodium quite a bit, so maybe balance it out with a fresh salad on the side
- You’re getting protein from the chicken and beans, plus some veggies thrown in there, so it’s not completely without redeeming nutritional qualities
- If you want to lighten it up, you could swap the Velveeta for a reduced-fat Mexican cheese blend, though honestly, it won’t melt quite the same way
Step by Step Directions
This hearty Mexican-inspired casserole layers seasoned chicken with sautéed vegetables, beans, and melted cheese for a satisfying one-dish meal.
- Preheat your oven to 375°F and distribute the seasoned shredded chicken evenly across the bottom of a 13×9 inch baking dish.
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
- Add the chopped onion and green bell pepper to the skillet and sauté for 3-4 minutes until softened.
- Spread the sautéed onion and pepper mixture evenly over the chicken in the baking dish.
- Layer the chili with beans evenly over the vegetables.
- Distribute the drained pinto beans over the chili layer.
- Spread the canned tomatoes and green chilies evenly on top.
- Cut the Velveeta cheese into thick slices and arrange them over the tomato layer.
- Bake for 28-32 minutes until the casserole is bubbly around the edges and the cheese is completely melted.
For best results, use a high-quality premium casserole dish that distributes heat evenly and prevents hot spots during baking.
Substitutions and Variations
- Vegetable swaps – Red bell peppers instead of green, or throw in some corn kernels for sweetness and texture, because corn makes everything better.
- Rice layer option – Add a layer of cooked Spanish rice between the chicken and vegetables for extra heartiness, perfect for feeding teenage boys who eat like they’ve hollow legs.
- Lighter version – Use reduced-fat cheese and drain any excess oil from the sautéed vegetables, though I won’t pretend this turns it into health food.
Additional Things to Serve With This Dish
This casserole practically begs for sides that can handle its bold, cheesy personality without getting completely overshadowed.
- Mexican rice or cilantro lime rice – Because you need something to soak up all that melted Velveeta goodness, and plain white rice feels like showing up to a party in your pajamas.
- Simple green salad with lime vinaigrette – The crisp, acidic bite cuts through all that richness like a palate-cleansing hero, plus it makes you feel slightly less guilty about the cheese situation.
- Warm flour tortillas or cornbread – Perfect for scooping up every last bit, because leaving cheesy goodness on the plate should be illegal in most states.
- Black beans with cumin and garlic – They add protein and earthiness without competing for attention, like the perfect wingman at a dinner party.
- Sliced avocado or quick guacamole – The creamy coolness balances the heat if you went with the spicy Rotel, and honestly, is there any Mexican-inspired dish that doesn’t benefit from avocado?
- Pickled jalapeños or quick-pickled red onions – For those who like a little tangy heat to wake up their taste buds between bites of comfort food bliss.
Cooking Tips & Tricks (Chef’s Notes)
A few insider secrets can turn this already delicious casserole from good to absolutely phenomenal.
- Don’t skip seasoning that chicken – Even if you’re using rotisserie chicken, give it a generous sprinkle of salt, pepper, and maybe some cumin or chili powder because bland chicken is the enemy of happiness.
- Drain those pinto beans thoroughly – Nobody wants a watery casserole, and excess liquid will make your beautiful creation look more like a sad soup situation.
- Cut the Velveeta thick – Thin slices melt too fast and can get rubbery, while thick slices create those gorgeous melty pools that make people weak in the knees.
- Let it rest for 10 minutes after baking – I know it’s torture when that cheese is bubbling and calling your name, but patience prevents a molten lava mouth situation and helps everything set up nicely.
- Use a glass or ceramic dish – Metal pans can make the bottom cook too fast, and we’re going for even, gentle heating that won’t turn your masterpiece into a burnt sacrifice.
- Cover with foil if the top browns too quickly – Some ovens run hot and will toast that cheese before the inside is properly heated through, so keep some foil handy as backup.
- Double-check your Rotel choice – The difference between mild and hot is no joke, and there’s no going back once it’s in there, so choose your spice level journey wisely.
Nutritional Facts
This hearty Mexican-inspired casserole delivers a solid balance of protein, carbs, and flavor that’ll fuel your day without completely derailing your nutrition goals.
- Calories per serving: Approximately 385-420 calories (based on 8 servings)
- Protein powerhouse: About 28-32 grams of protein per serving, thanks to that generous chicken and bean combo
- Carbohydrates: Around 22-26 grams per serving, primarily from the beans and small amount of vegetables
- Fat content: Roughly 18-22 grams per serving, mostly from the Velveeta cheese and cooking oil
- Fiber boost: About 6-8 grams per serving from the pinto beans and chili, supporting digestive health
- Sodium heads up: Approximately 1,200-1,400mg per serving due to canned ingredients and cheese – watch your salt intake for the rest of the day
- Calcium benefit: Around 250-300mg per serving from the cheese, supporting bone health
- Iron content: About 3-4mg per serving from the beans and chicken
- Vitamin C surprise: Modest amounts from the bell peppers and tomatoes in the mix
- Serving size reality check: Recipe serves 8 people generously, or 6 people who really mean business
Fun “Did You Know?”
Where exactly did this beloved casserole get its name?
I’ve uncovered that Laredo, Texas, sits right on the Mexican border, making it a melting pot of Tex-Mex flavors. This explains why our dish combines American comfort food techniques with bold Mexican ingredients.
Here’s something fascinating: Velveeta cheese wasn’t originally created for Mexican dishes, but it became a Tex-Mex staple because it melts so smoothly.
The “chili with beans” we use actually represents Cincinnati-style chili culture meeting Southwest cuisine.
I find it amazing how this simple casserole tells the story of American regional cooking traditions blending together beautifully.
