Four Cheese Mexican Bake – Easy Dinner and Potluck Favorite

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If you are looking for an easy recipe that is filling and delicious, try this Four Cheese Mexican Bake. At least once a week, I try to cook with just the ingredients I have on hand and this Four Cheese Mexican Bake recipe is one that my family loves.


Are you looking for an easy dinner dish? Try our Four Cheese Mexican Bake. You can add this to your dinner rotation and get good food on the table fast.As you can see, the ingredients to this Four Cheese Mexican Bake are so simple. It’s the cheese blend that makes this dish so delicious. 

Sargento recipe 4 Cheese Mexican Cheese

This is a great recipe to make for tonight with leftovers for tomorrow’s lunch.

recipe idea Mexican food Sargento Shredded Cheese

Lining pan with the first layer of corn tortillas. You will need two layers.

corn tortillas shredded Mexican cheese recipe

Below: add your chicken mix, cheese and another layer of two shells.

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After it’s baked and bubbly, garnish with diced Poblano peppers, red onion, fresh cilantro and sour cream.

Mexican recipe using Poblano peppers Sargento cheese

As you can see, the final dish looks fabulous. This is such an easy “can’t miss” recipe. It’s perfect to add to your recipe rotation when you want an easy, delicious, quick dinner. 

easy recipe idea using shredded Mexican cheese

If you need to take a dish for a potluck, this recipe is always a hit.

Chopped at Home Challenge using Sargento 4 Cheese

Add this recipe to your favorites list. You can PIN it for later!


4 Cheese Mexican Bake
Recipe type: Mexican
Serves: 10
  • 6 boneless, skinless chicken thighs
  • 1 can petite diced tomatoes (14.5 ozs)
  • 1 can whole kernel corn, drained (15 oz)
  • 1 can black beans, rinsed and drained (15.25 oz)
  • 14-20 corn tortillas
  • 2 cups Sargento 4 Cheese Mexican Blend shredded cheese
  • 1 Tablespoon chili powder
  • ½ cup sour cream
  • ½ cup Poblano peppers, diced
  • ¼ cup red onion, diced
  • 2 Tablespoons fresh cilantro, chopped
  1. Grill chicken thighs until cooked through and slice into ½" strips.
  2. Mix tomatoes, corn, black beans, chicken and chili powder together in a bowl.
  3. In a casserole dish, layer the bottom with 2 layers of corn tortillas. (We used 6 total, cutting 2 in half to fit into the pan.
  4. Add half of the chicken mixture and top with 1 cup Sargento 4 Cheese Mexican Blend.
  5. Add another 2 layers of tortilla shells. (This time we used 8 because that's what fit!)
  6. Top with remaining chicken mixture.
  7. Bake at 375 for 20-25 minutes until bubbly around edges.
  8. Top with remaining 1 cup Sargento 4 Cheese Mexican Blend and heat an additional 3-5 minutes or until cheese is melted.
  9. Top bake with onions, peppers, cilantro and sour cream before serving.

Need more inspiration? Make sure you check out the Sargento Pinterest page or visit

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