Easy Mexican Casserole Recipe | Cheesy, Flavorful Family Dinner
When I first made this Easy Mexican Casserole Recipe, my kitchen smelled like my favorite Mexican restaurant! The layers of cheesy tortillas, juicy chicken, and hearty veggies came together in one comforting, flavor-packed dish.
It’s now my go-to for busy weeknights or when I want something cozy and satisfying. You can also try this Tortilla Lasagna Recipe if you love layered Mexican-inspired comfort food like I do!
Ingredients for Easy Mexican Casserole
Here’s everything you need for a flavorful, layered casserole that’s as easy to make as it is to eat.
I recommend using fresh ingredients for the best results — it really makes the flavors pop!
- 1 (15 oz) can refried beans – Smooth, creamy, and adds richness to every bite.
- 1/4 cup chicken broth – Helps loosen the refried beans for easy spreading.
- 1 tablespoon olive oil – For sautéing the veggies until tender and aromatic.
- 1 large yellow onion, diced – Adds sweetness and depth.
- 1 large red bell pepper, seeded and diced – For color and crunch.
- 1 large green bell pepper, seeded and diced – Balances flavor and texture.
- 1 jalapeño, seeded and minced – Gives the perfect mild heat; adjust to taste.
- 2 cups frozen corn – Sweet and juicy; adds that signature Mexican flair.
- 1 teaspoon chili powder – Brings smoky warmth to the casserole.
- 1 teaspoon cumin – Adds an earthy, bold flavor that ties everything together.
- Salt and pepper, to taste – Essential for seasoning every layer.
- 2 cups shredded Mexican cheese blend – Freshly grated melts beautifully!
- 18–20 corn tortillas, cut into thin strips – The base of every delicious layer.
- 2 cups homemade red enchilada sauce – Adds saucy goodness to every bite.
- 2 cups cooked and shredded chicken – A perfect way to use up leftovers!
Note: This recipe serves about 6–8 people, making it perfect for a family dinner or a cozy gathering.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
How to Make Easy Mexican Casserole
This recipe is all about layering big flavors. Follow these simple steps for a bubbly, cheesy casserole that’s impossible to resist.
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). Grease a 9×13-inch casserole dish with a bit of oil or nonstick spray. It ensures nothing sticks and makes cleanup easy later.
Step 2: Mix the Refried Beans
In a small bowl, stir together the refried beans and chicken broth. This makes them smoother and easier to spread. It also keeps the layers moist and creamy once baked.
Step 3: Cook the Veggies
Heat olive oil in a large skillet over medium-high heat. Add the diced onion, red and green bell peppers, and jalapeño. Sauté them for about 10 minutes until tender and fragrant. The smell at this stage is amazing!
Step 4: Season and Add Corn
Add the corn, chili powder, cumin, salt, and pepper. Stir and cook for another 5 minutes. This step infuses every veggie with smoky, zesty Mexican flavor.
Step 5: Layer Everything
Spread a thin layer of enchilada sauce at the bottom of your baking dish. Then start layering: half the tortilla strips, all the bean mixture, half the veggies, half the chicken, half the enchilada sauce, and half the cheese.
Repeat the layers again, ending with a final sprinkle of cheese on top.
Step 6: Bake to Perfection
Cover the dish with foil and bake for 15 minutes. Then uncover and bake another 10 minutes until the cheese is bubbling and golden. The aroma will fill your kitchen — it’s pure comfort!
Additional Tips for Making this Recipe Better
After making this casserole a few times, I’ve learned a few tricks that make it even better:
- Use freshly grated cheese for the best melt and flavor.
- If you want extra spice, leave some jalapeño seeds in or add a dash of cayenne.
- You can make this ahead of time and refrigerate before baking — perfect for meal prep!
- I sometimes add a handful of black beans or a sprinkle of cilantro for extra flavor.
- Don’t skip the rest time after baking — 5 minutes helps the layers settle beautifully.
Variations
This casserole is endlessly flexible — make it your own!
- For a vegetarian version, skip the chicken and add black beans or extra veggies.
- Make it dairy-free by using plant-based cheese and olive oil instead of butter.
- If you love spicy dinner recipes, add chipotle peppers or extra chili flakes.
Swap corn tortillas for flour tortillas for a softer texture. - Add a layer of sour cream between the tortillas for a creamy twist!
Equipment You Need
Make sure you have these kitchen tools ready:
- 9×13-inch casserole dish – For layering and baking.
- Large skillet – To cook your veggies to perfection.
- Mixing bowls – For stirring together beans and sauces.
- Sharp knife & cutting board – To dice all your veggies safely.
- Foil – Keeps moisture in during the first bake.
How to Serve Easy Mexican Casserole
Once baked, let your casserole rest for a few minutes so the layers hold together when sliced.
Here are some serving ideas to make it shine — just like a restaurant-style meal!
- Serve with a dollop of sour cream or guacamole for creaminess.
- Add a sprinkle of chopped cilantro for freshness.
- Pair it with a side of Mexican rice or a fresh salad.
- You can even top it with crushed tortilla chips for crunch!
If you’re into layered dishes, this also reminds me of a fun Mexican Pizza Recipe — crispy, cheesy, and oh-so-good.
Calories Count
Here’s an approximate breakdown per serving:
- Calories: 420
- Protein: 28g
- Carbohydrates: 32g
- Fat: 18g
- Fiber: 6g
- Sugar: 4g
How to Store the Casserole
To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
To freeze: Wrap tightly in foil or plastic wrap; freeze for up to 3 months.
To reheat: Warm in the oven at 350°F for about 15 minutes or microwave individual portions.
Why You’ll Love This Recipe
If you need a reason to try this dish, here are a few — though one bite might be all it takes!
- It’s quick and easy to prepare, even on busy weeknights.
- Uses simple, everyday ingredients you probably already have.
- Perfect for family dinners or gatherings — everyone loves it!
- Great for meal prep since it reheats beautifully.
- You can easily customize it to suit your flavor preferences.
Easy Mexican Casserole Recipe
Ingredients
Method
- Start by preheating your oven to 400°F (200°C). Grease a 9×13-inch casserole dish with a bit of oil or nonstick spray. It ensures nothing sticks and makes cleanup easy later.
- In a small bowl, stir together the refried beans and chicken broth. This makes them smoother and easier to spread. It also keeps the layers moist and creamy once baked.
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion, red and green bell peppers, and jalapeño. Sauté them for about 10 minutes until tender and fragrant. The smell at this stage is amazing!
- Add the corn, chili powder, cumin, salt, and pepper. Stir and cook for another 5 minutes. This step infuses every veggie with smoky, zesty Mexican flavor.
- Spread a thin layer of enchilada sauce at the bottom of your baking dish. Then start layering: half the tortilla strips, all the bean mixture, half the veggies, half the chicken, half the enchilada sauce, and half the cheese.
- Repeat the layers again, ending with a final sprinkle of cheese on top.
- Cover the dish with foil and bake for 15 minutes. Then uncover and bake another 10 minutes until the cheese is bubbling and golden. The aroma will fill your kitchen — it’s pure comfort!
Notes
- Use freshly grated cheese for the best melt and flavor.
- If you want extra spice, leave some jalapeño seeds in or add a dash of cayenne.
- You can make this ahead of time and refrigerate before baking — perfect for meal prep!
- I sometimes add a handful of black beans or a sprinkle of cilantro for extra flavor.
- Don’t skip the rest time after baking — 5 minutes helps the layers settle beautifully.