If you are looking for an easy recipe that is filling and delicious, try this Mexican Cheese 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.
The ingredients for this Mexican Cheese Bake are so simple. It’s the blend of the different cheeses that makes this dish so delicious! It is a perfect recipe to feed a crowd and bring to a potluck. This is also a great recipe to make for tonight with leftovers for tomorrow’s lunch.
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Ingredients for Mexican Cheese Bake
- 14-20 corn tortillas
- 6 boneless skinless chicken thighs
- 1 can (14.5 oz) petite diced tomatoes
- 2 tablespoons fresh cilantro chopped
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15.25 oz) black beans, rinsed and drained
- 1 tablespoon chili powder
- 1/2 cup sour cream
- 1/2 cup Poblano peppers, diced
- 1/4 cup red onion, diced
- 2 cups Sargento 4 Cheese Mexican Blend, shredded cheese
Supplies Used
- Airtight container (for leftovers)
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How To Make a Mexican Cheese Bake
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4 Cheese Mexican Bake
Ingredients
- 6 boneless skinless chicken thighs
- 1 can (14.5 ozs) petite diced tomatoes
- 1 can (15 oz) whole kernel corn , drained
- 1 can (15.25 oz) black beans , rinsed and drained
- 14-20 corn tortillas
- 2 cups Sargento 4 Cheese Mexican Blend shredded cheese
- 1 tablespoon chili powder
- 1/2 cup sour cream
- 1/2 cup Poblano peppers , diced
- 1/4 cup red onion , diced
- 2 tablespoons fresh cilantro , chopped
Instructions
- Grill chicken thighs until cooked through and slice into 1/2″ strips.
- Mix tomatoes, corn, black beans, chicken and chili powder together in a bowl.
- 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.
- Add half of the chicken mixture and top with 1 cup Sargento 4 Cheese Mexican Blend.
- Add another 2 layers of tortilla shells. (This time we used 8 because that’s what fit!)
- Top with remaining chicken mixture.
- Bake at 375 for 20-25 minutes until bubbly around edges.
- Top with remaining 1 cup Sargento 4 Cheese Mexican Blend and heat an additional 3-5 minutes or until cheese is melted.
- Top bake with onions, peppers, cilantro and sour cream before serving.
