Mexican Chicken Casserole Recipe
If you’re looking for a dinner that’s hearty, colorful, and genuinely crowd-pleasing, this Mexican Chicken Casserole Recipe checks every box. Imagine juicy shredded chicken mingled with creamy sauce, zesty tomatoes, sweet corn, and hearty black beans, all layered with crunchy tortilla chips and finished with golden, melty cheese. It’s a true comfort dish that’s as easy to toss together as it is to devour. Whether you’re feeding your family on a busy weeknight or hosting friends for a casual get-together, the flavors and textures of this casserole always steal the show.
Ingredients You’ll Need
Ingredients You’ll Need
The best part about this Mexican Chicken Casserole Recipe is that the ingredients are wonderfully simple, yet each brings something special to the table. From the creamy base to the vibrant veggies and that signature cheesy top, every component plays a starring role in taste, texture, or color.
- Cooked, shredded chicken: Rotisserie chicken is a lifesaver for busy nights, but any cooked, shredded chicken will soak up the flavors beautifully.
- Cream of chicken soup: This forms the luscious, creamy foundation that ties the whole casserole together.
- Sour cream: Adds a gentle tang and extra creaminess—sub Greek yogurt if you want to lighten things up.
- Diced tomatoes with green chilies (like Rotel): These bring a bright pop of flavor and a gentle kick of heat.
- Frozen corn: A bit of sweetness and color that makes every bite a little more interesting.
- Black beans: Hearty and protein-packed, they add substance and Tex-Mex flair.
- Shredded Mexican blend cheese: The ultimate finishing touch—melty, stretchy, and packed with flavor.
- Chili powder: Infuses warmth and that classic Tex-Mex aroma.
- Cumin: Earthy and fragrant, this spice deepens the overall flavor profile.
- Garlic powder: Gives a gentle savory backbone without overpowering the dish.
- Salt: Just enough to pull all the other flavors together.
- Crushed tortilla chips or chopped corn tortillas: These form the crunchy base and topping, adding texture and a hint of corn flavor.
- Fresh cilantro and sliced jalapeños (optional): For a vibrant, zesty garnish that elevates the finished casserole.
How to Make Mexican Chicken Casserole Recipe
Step 1: Preheat and Prep Your Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so nothing sticks and cleanup is a breeze. This little step ensures that golden, bubbly cheese pops out of the pan with every slice.
Step 2: Mix Up the Filling
In a large mixing bowl, combine your shredded chicken, cream of chicken soup, sour cream, diced tomatoes with chilies, frozen corn, black beans, 1 cup of shredded cheese, and all the spices. Stir everything together until you have a creamy, colorful, and irresistible filling that’s ready to be layered.
Step 3: Layer the Crunch
Scatter half of your crushed tortilla chips (or chopped tortillas) into the bottom of your prepared baking dish. This forms a toasty, flavorful base that soaks up the creamy filling while retaining a bit of crunch.
Step 4: Add the Chicken Mixture
Pour the chicken mixture over the chips, spreading it out evenly. You want every bite to have a little bit of everything: creamy, cheesy filling and plenty of veggies.
Step 5: Top and Cheese
Sprinkle the remaining tortilla chips over the top, then finish with the last 1/2 cup of shredded cheese. This creates a golden, bubbly crust that everyone will fight over.
Step 6: Bake to Perfection
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling and the edges are deliciously golden. Let it cool for a few minutes before serving so the slices hold together.
How to Serve Mexican Chicken Casserole Recipe
Garnishes
A handful of freshly chopped cilantro and a few slices of jalapeño take this Mexican Chicken Casserole Recipe from homey to restaurant-worthy. The fresh herbs add brightness, while the jalapeños offer a pop of color and a touch of heat. Don’t be afraid to add a dollop of extra sour cream or a squeeze of lime for a tangy twist.
Side Dishes
This casserole is a hearty main, but it absolutely loves company. Pair it with a simple green salad tossed in lime vinaigrette or some sautéed peppers and onions for a vibrant plate. Refried beans or Spanish rice also make classic, comforting sides that soak up every bit of flavor.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins or scoop generous portions into crispy taco shells for a playful, hand-held meal. You can also pile it high on a bed of shredded lettuce for a Tex-Mex-inspired chicken salad. However you serve it, the flavors sing!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Mexican Chicken Casserole Recipe are pure gold. Simply cover the cooled casserole tightly with foil or transfer to an airtight container. It’ll keep in the refrigerator for up to 4 days, making it a smart meal prep solution for busy weeks.
Freezing
This dish is a freezer-friendly hero! Assemble the casserole up to the baking step, then wrap tightly and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed for thorough heating.
Reheating
For best results, reheat slices in the oven at 350°F until hot and bubbly—this keeps the tortilla chips crisp. If using the microwave, cover the portion loosely and heat in 1-minute bursts, checking so the cheese doesn’t overcook.
FAQs
Can I use different beans or skip them?
Absolutely! Pinto beans or even kidney beans can step in for black beans, and if you’re not a fan, simply leave them out—the Mexican Chicken Casserole Recipe will still be delicious.
Is it possible to make this casserole gluten-free?
Yes! Just be sure your cream of chicken soup and tortilla chips (or corn tortillas) are certified gluten-free, and you’re all set for a hearty gluten-free meal.
How can I make this casserole spicier?
For more heat, add extra chopped jalapeños, a few dashes of your favorite hot sauce, or use a spicier variety of diced tomatoes with chilies. Adjust the chili powder to your taste, too!
Can I assemble this casserole ahead of time?
Definitely. You can assemble the whole Mexican Chicken Casserole Recipe a day ahead, cover, and refrigerate. Just add a few extra minutes to the baking time if starting from cold.
What’s the best way to shred chicken for this recipe?
Rotisserie chicken is super convenient and flavorful, but you can bake or poach chicken breasts and shred them with two forks or a hand mixer for quick, tender results.
Final Thoughts
This Mexican Chicken Casserole Recipe is the kind of warm, inviting meal that brings everyone to the table with smiles. It’s easy enough for a weeknight, but festive enough for a casual gathering. Give it a try and watch it become a regular request in your home!
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Mexican Chicken Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty Mexican Chicken Casserole combines shredded chicken, creamy soup, tangy sour cream, and a blend of spices baked with crunchy tortilla chips and melted cheese for a flavorful and satisfying main dish perfect for family dinners or meal prepping.
Ingredients
Chicken Mixture
- 3 cups cooked, shredded chicken (rotisserie or baked)
- 1 (10 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 cup frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Toppings
- 1 1/2 cups shredded Mexican blend cheese
- 2 cups crushed tortilla chips or 6 small corn tortillas, chopped
- Fresh cilantro (optional, for garnish)
- Sliced jalapeños (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Combine Ingredients: In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, diced tomatoes with green chilies, frozen corn, black beans, 1 cup of shredded cheese, chili powder, cumin, garlic powder, and salt until all ingredients are well combined.
- Layer Base: Spread half of the crushed tortilla chips or chopped corn tortillas evenly across the bottom of the prepared baking dish to create a crunchy base layer.
- Add Chicken Mixture: Pour the chicken mixture over the tortilla base and spread it evenly to cover all the chips.
- Top Casserole: Sprinkle the remaining crushed tortilla chips over the chicken mixture, then evenly distribute the remaining 1/2 cup shredded cheese on top for a cheesy crust.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and meld the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese is melted, bubbly, and golden brown on top.
- Cool and Garnish: Let the casserole cool slightly before serving. Garnish with fresh cilantro and sliced jalapeños if desired for added flavor and heat.
Notes
- For a spicier dish, add dashes of hot sauce or chopped pickled jalapeños into the chicken mixture.
- Use low-fat sour cream or Greek yogurt as a lighter alternative to regular sour cream.
- This casserole freezes well, making it perfect for meal prep and leftovers.
- Ensure the casserole cools before freezing to maintain texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg
