Mexican Chicken Casserole Recipe

Mexican Chicken Casserole Recipe That Everyone Will Love

I recently made this Mexican Chicken Casserole Recipe, and let me tell you—it was a hit at my dinner table! The bold flavors, creamy texture, and cheesy top layer made it impossible not to go back for seconds.

I love how easy it is to throw together using pantry staples and leftover chicken. It reminded me a lot of a One Pot Jambalaya Recipe, just with a Mexican twist and loads more spice and kick!

Whether you’re cooking for your family or meal prepping for the week, this dish will win hearts. So grab your apron and let’s get started!

Ingredients You’ll Need for This Flavor-Packed Casserole

Each ingredient adds something special to this dish. Here’s what you’ll need and a few handy tips to make it even better.

• 2 cups cooked chicken, shredded: Use rotisserie chicken for added flavor and less prep time.
• 1 can (10 oz) diced tomatoes with green chilies: Adds a spicy, tangy base. Avoid mild unless you dislike heat.
• 1 can (15 oz) black beans, drained and rinsed: Packed with protein and fiber.
• 1 cup corn kernels (fresh, frozen, or canned): I prefer fresh, but drained canned corn works too.
• 1 cup salsa: Choose chunky or restaurant-style for added texture.
• 1 cup shredded cheddar cheese: Grate your own for a creamier melt—pre-shredded has anti-caking agents.
• 1 cup shredded Monterey Jack cheese: Melts beautifully and balances out cheddar’s sharpness.
• 1/2 cup sour cream: Makes everything rich and creamy.
• 1 packet taco seasoning: You can make your own mix if you want to reduce sodium.
• 10 small corn tortillas, cut into strips: Corn tortillas give a firmer base compared to flour.
• Fresh cilantro, chopped: Totally optional but adds a lovely fresh finish.

Note: This recipe serves 6 people generously—perfect for a hearty family meal.

Fun Variations to Try

Want to make this casserole fit your diet or just switch up the flavor? Try these tasty variations. They’re also great if you’re looking for more creative dinner recipes!

• Dairy-Free Option: Swap cheese and sour cream with plant-based alternatives.
• Low-Carb Version: Skip the tortillas and use sautéed zucchini or riced cauliflower as a base.
• Add Heat: Stir in sliced jalapeños or a few dashes of hot sauce to the chicken mix.
• Add Veggies: Toss in chopped bell peppers or baby spinach for added nutrients.
• Extra Protein: Add cooked quinoa or brown rice to bulk it up.

Cooking Time Breakdown

Here’s how much time you’ll need from start to finish:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Equipment You’ll Need in the Kitchen

Here are the tools that make this recipe simple to prepare:

• 9×13-inch Baking Dish – For layering and baking the casserole.
• Mixing Bowl – To combine the chicken mixture.
• Cheese Grater – Freshly grated cheese melts better.
• Sharp Knife & Cutting Board – For slicing tortillas and garnishes.
• Measuring Cups – Ensures accuracy with ingredients.
• Aluminum Foil – Helps retain moisture while baking.

How to Make Mexican Chicken Casserole Recipe?

This casserole is layered like a lasagna, but with tortilla strips instead of pasta. Here’s how I do it, step-by-step.

Step 1: Prep the Oven and Dish

First, I preheat my oven to 375°F (190°C). Then I lightly grease a 9×13-inch baking dish. This ensures nothing sticks and makes cleanup easier later.

Step 2: Mix the Main Filling

In a big bowl, I combine the shredded chicken, diced tomatoes with green chilies, black beans, corn, salsa, sour cream, and taco seasoning. I make sure it’s all evenly mixed—this blend is the heart of the casserole.

Step 3: Build the First Layer

I start by placing half of the tortilla strips across the bottom of the baking dish. This creates a sturdy base that absorbs all the yummy flavors.

Step 4: Add Filling and Cheese

Next, I spoon half of the chicken mixture over the tortilla strips. I follow it up with a layer of cheddar and Monterey Jack cheese. I like to spread the cheese evenly for a nice melt.

Step 5: Repeat and Finish

I repeat the layers with the remaining tortillas, chicken mixture, and top it all off with the rest of the cheese. The layering makes every bite balanced and delicious.

Step 6: Bake to Perfection

I cover the casserole with foil and bake it for 20 minutes. Then I remove the foil and bake for another 10 to 15 minutes, until the cheese is golden, melted, and bubbly on top.

Step 7: Garnish and Serve

Once out of the oven, I sprinkle chopped cilantro over the top. It looks great and adds a burst of freshness.

Additional Tips for Making This Recipe Better

Here are some personal tips I’ve learned after making this recipe a few times:

• Always shred your cheese fresh—trust me, it melts much better!
• Let the casserole sit for 5-10 minutes before cutting so it sets nicely.
• Don’t skimp on taco seasoning—it gives the dish its Mexican flair.
• If using frozen corn, thaw it completely and pat it dry.
• For extra crunch, top with crushed tortilla chips before baking uncovered.

How to Serve Mexican Chicken Casserole Recipe?

This casserole is satisfying on its own, but here are some fun ways to serve it.

• Serve it with a side of Mexican rice, Hamburger Soup or cilantro-lime rice.
• Add a dollop of guacamole or extra sour cream on top.
• Sprinkle some crushed tortilla chips for a fun crunch.
• Garnish with lime wedges for added zest.
• Pair it with a fresh salad to balance the richness.

Nutritional Information

This recipe is fairly balanced and full of good stuff. Here’s the basic nutritional breakdown per serving:

• Calories: 400
• Protein: 28g
• Carbohydrates: 30g
• Fat: 18g

How to Store Mexican Chicken Casserole?

This dish stores beautifully—perfect for leftovers or meal prep!

Refrigerate:

Let the casserole cool, then store in an airtight container in the fridge for up to 4 days.

Freeze:

Wrap individual portions or the whole dish tightly in foil or plastic wrap. Freeze for up to 3 months.

Reheat:

Reheat in the oven at 350°F until hot, or microwave individual servings for 2-3 minutes.

Why You’ll Love This Recipe?

If you’re still wondering if this dish is for you—here’s why it absolutely is:

• Super Easy to Make: Just mix, layer, and bake. It’s beginner-friendly!
• Great for Leftovers: Tastes even better the next day.
• Customizable Flavors: Add more spice, veggies, or dairy-free options easily.
• Perfect for Meal Prep: Make it ahead for easy weekday meals.
• Comfort Food with a Kick: It’s cheesy, spicy, and incredibly comforting.

Common Mistakes to Avoid for Better Results

Avoid these mistakes to make sure your casserole turns out delicious every time:

• Using too much salsa: It can make the dish soggy. Stick to 1 cup.
• Not draining beans or corn: Extra liquid will water down the flavor.
• Overbaking: It’ll dry out. Bake just until the cheese bubbles.
• Skipping the foil: You’ll risk burning the top before the inside heats through.
• Forgetting to rest the dish: Let it cool slightly before serving for best results.

More Info for a Better Experience

Want to experiment even more? Here are a few more ideas:

• Add a layer of sliced jalapeños between the fillings for extra spice.
• Use pepper jack cheese for a bolder flavor.
• Replace the chicken with ground beef or turkey for variety.
• For a festive twist, sprinkle with crushed Doritos before baking.

Ben Carraoli

Mexican Chicken Casserole Recipe

I recently made this Mexican Chicken Casserole Recipe, and let me tell you—it was a hit at my dinner table! The bold flavors, creamy texture, and cheesy top layer made it impossible not to go back for seconds. I love how easy it is to throw together using pantry staples and leftover chicken.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Dinner

Calories: 600

Ingredients Method

Ingredients

  

• 2 cups cooked chicken shredded: Use rotisserie chicken for added flavor and less prep time.
• 1 can 10 oz diced tomatoes with green chilies: Adds a spicy, tangy base. Avoid mild unless you dislike heat.
• 1 can 15 oz black beans, drained and rinsed: Packed with protein and fiber.
• 1 cup corn kernels fresh, frozen, or canned: I prefer fresh, but drained canned corn works too.
• 1 cup salsa: Choose chunky or restaurant-style for added texture.
• 1 cup shredded cheddar cheese: Grate your own for a creamier melt—pre-shredded has anti-caking agents.
• 1 cup shredded Monterey Jack cheese: Melts beautifully and balances out cheddar’s sharpness.
• 1/2 cup sour cream: Makes everything rich and creamy.
• 1 packet taco seasoning: You can make your own mix if you want to reduce sodium.
• 10 small corn tortillas cut into strips: Corn tortillas give a firmer base compared to flour.
• Fresh cilantro chopped: Totally optional but adds a lovely fresh finish.

Method

 

1. First, I preheat my oven to 375°F (190°C). Then I lightly grease a 9×13-inch baking dish. This ensures nothing sticks and makes cleanup easier later.
2. In a big bowl, I combine the shredded chicken, diced tomatoes with green chilies, black beans, corn, salsa, sour cream, and taco seasoning. I make sure it’s all evenly mixed—this blend is the heart of the casserole.
3. I start by placing half of the tortilla strips across the bottom of the baking dish. This creates a sturdy base that absorbs all the yummy flavors.
4. Next, I spoon half of the chicken mixture over the tortilla strips. I follow it up with a layer of cheddar and Monterey Jack cheese. I like to spread the cheese evenly for a nice melt.
5. I repeat the layers with the remaining tortillas, chicken mixture, and top it all off with the rest of the cheese. The layering makes every bite balanced and delicious.
6. I cover the casserole with foil and bake it for 20 minutes. Then I remove the foil and bake for another 10 to 15 minutes, until the cheese is golden, melted, and bubbly on top.
7. Once out of the oven, I sprinkle chopped cilantro over the top. It looks great and adds a burst of freshness.