Mexican Chicken Casserole Recipe

Mexican Chicken Casserole Recipe | Cheesy, Flavorful Comfort

I have to tell you—I whipped up this Mexican chicken casserole on a hectic weeknight and it totally saved the evening. After a long day, I just needed something fast, comforting, and satisfying.

I pulled together some chicken, beans, corn, salsa, and cheese, and voilà—a crowd-pleasing dish emerged. You can also try, explore our guide on the “Cajun Grilled Salmon Recipe” for another flavor twist.

Ingredients You’ll Need

Here’s what I used—and the little tweaks that make it shine:

• Vegetable oil: 2 tablespoons — this prevents sticking and helps brown the chicken nicely.
• Chicken breast (¾ pound, boneless, skinless, cubed) — lean protein that absorbs flavors well.
• Taco seasoning (½ of a 1.25-ounce packet) — gives that smoky, spicy kick.
• Black beans (15-ounce can, rinsed & drained) — adds fiber and extra body.
• Sweet corn (8.75-ounce can, drained) — balances heat with a little sweetness.
• Salsa (¼ cup) — moisture, tang, and extra spice.
• Water (as needed) — to prevent the filling from drying out.
• Mexican-style shredded cheese (1 cup) — melty goodness (cheddar / Monterey Jack blend works great).
• Tortilla chips (1 ½ cups, crushed) — for crunchy topping and texture contrast.

Note: Several servings (this recipe yields about 5 servings)

Cooking Time

Here’s how long this all takes:

• Prep Time: 15 minutes
• Cooking Time (baking + simmering): 20 minutes
• Total Time: 30 minutes

How to Make Mexican Chicken Casserole

Here’s my step-by-step (explained like I’d walk you through it in my kitchen):

1. Preheat & Prep

First, I preheat the oven to 350 °F (175 °C). Meanwhile, I lightly grease a 9×13-inch baking dish so the casserole won’t stick. This gives me time to get everything else ready.

2. Cook the Chicken

In a large skillet over medium-high heat, I heat the vegetable oil and then add the cubed chicken. I sauté it until it’s cooked through—about 6 to 8 minutes—stirring occasionally so the pieces brown evenly.

3. Build the Filling

Once the chicken is cooked, I stir in the taco seasoning, black beans, drained corn, and salsa. I add just enough water to prevent dryness, stir well, then cover and simmer over medium-low heat for 10 minutes so all the flavors marry.

4. Assemble & Bake

I transfer that flavorful chicken mixture into the greased baking dish, spreading it evenly. Then I sprinkle half (½ cup) of the shredded cheese over the top, followed by the crushed tortilla chips. I bake it for 15 minutes.

5. Cheese Finale & Rest

After 15 minutes, I add the remaining cheese (½ cup), and bake a few more minutes until it’s melted, bubbly, and golden. Then I let it cool for a few minutes before serving so it sets up nicely.

Additional Tips for Making This Recipe Even Better

Here are the tricks I picked up while making it:

• Use freshly shredded cheese — it melts better and tastes fresher.
• Don’t skip draining the beans and corn — you don’t want extra liquid.
• If you like heat, throw in diced jalapeños or a splash of hot sauce.
• I sometimes mix in bell pepper or zucchini pieces for extra veggies.
• Crushed tortilla chips right before baking ensure crispiness — don’t add too early.

Variations & Twists for This Dish

Let your creativity run — here are a few alternative ideas (you can also explore other dinner recipes):

• Dairy-free version: use vegan cheese or dairy-free cheese shreds.
• Swap the protein: use shredded rotisserie chicken, ground beef, pork, or firm tofu.
• Veggie boost: stir in bell peppers, zucchini, mushrooms, or spinach (fresh, not frozen).
• Extra spice: add a teaspoon of chipotle in adobo sauce or chopped jalapeños.
• Different cheese: Monterey Jack, pepper jack, or a blend that gives extra meltiness.

Equipment You’ll Need

• Large skillet — to cook the chicken and mix fillings
• 9×13-inch baking dish — for assembling and baking the casserole
• Spatula or spoon — to stir and transfer mixture
• Cheese grater (if shredding from block) — ensures optimal melting

How to Serve Mexican Chicken Casserole

Here are some serving ideas and plating tips:

• Serve with fresh guacamole or sliced avocado on top
• A crisp side salad (lettuce, cucumber, tomato) complements the richness
• Warm tortillas or extra tortilla chips on the side
• Garnish with chopped cilantro, sour cream, lime wedges for color
• Did someone mention my Cheesy Mashed Potato Puff Bites Recipe? Yes — those make a fun side for dinner pairing.

Nutrition & Calories (approximate)

Here’s a rough breakdown per serving:

• Calories: ~ 350–400 kcal
• Protein: ~ 25 g
• Carbohydrates: ~ 30 g
• Fat: ~ 15 g
• Fiber: ~ 6 g
• Sodium: varies depending on salsa, seasoning, and chips

How to Store & Reheat

Refrigerator: Store leftovers in an airtight container. It stays fresh for up to 3 days.
Freezer: Freeze in a suitable container or zip-top bag for up to 2 months. Thaw overnight in the fridge.
Reheating: Use a microwave or oven (cover loosely, 350 °F until heated through) so it stays moist.

Why You’ll Love This Recipe

Here are just a few reasons I keep making it:

• It’s ridiculously easy — minimal prep for max flavor.
• Flexible & forgiving — you can swap ingredients based on what you have.
• Crowd-pleaser — cheesy, comforting, and satisfying.
• Great for busy weeknights, potlucks, or family dinners.
• You can customize spice level, veggies, or protein as you like.

Extra Tips & Friendly Insights

• Always taste your filling before baking — adjust salt, spice, or salsa.
• Crushing tortilla chips lightly yields better texture — don’t pulverize them.
• If things look too dry before baking, add a splash of water or extra salsa.
• Let it rest a few minutes after baking so slices hold shape.
• This recipe pairs well with rice, beans, or a side salad for a fuller meal.

I hope you enjoy this Mexican Chicken Casserole as much as I do. It’s one of those recipes I rely on when I want something hearty, comforting, and low-stress. Happy cooking!

Ben Carraoli

Mexican Chicken Casserole Recipe

I have to tell you—I whipped up this Mexican chicken casserole on a hectic weeknight and it totally saved the evening. After a long day, I just needed something fast, comforting, and satisfying. I pulled together some chicken, beans, corn, salsa, and cheese, and voilà—a crowd-pleasing dish emerged.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• Vegetable oil: 2 tablespoons — this prevents sticking and helps brown the chicken nicely.
• Chicken breast ¾ pound, boneless, skinless, cubed — lean protein that absorbs flavors well.
• Taco seasoning ½ of a 1.25-ounce packet — gives that smoky, spicy kick.
• Black beans 15-ounce can, rinsed & drained — adds fiber and extra body.
• Sweet corn 8.75-ounce can, drained — balances heat with a little sweetness.
• Salsa ¼ cup — moisture, tang, and extra spice.
• Water as needed — to prevent the filling from drying out.
• Mexican-style shredded cheese 1 cup — melty goodness (cheddar / Monterey Jack blend works great).
• Tortilla chips 1 ½ cups, crushed — for crunchy topping and texture contrast.

Method

 

1. First, I preheat the oven to 350 °F (175 °C). Meanwhile, I lightly grease a 9×13-inch baking dish so the casserole won’t stick. This gives me time to get everything else ready.
2. In a large skillet over medium-high heat, I heat the vegetable oil and then add the cubed chicken. I sauté it until it’s cooked through—about 6 to 8 minutes—stirring occasionally so the pieces brown evenly.
3. Once the chicken is cooked, I stir in the taco seasoning, black beans, drained corn, and salsa. I add just enough water to prevent dryness, stir well, then cover and simmer over medium-low heat for 10 minutes so all the flavors marry.
4. I transfer that flavorful chicken mixture into the greased baking dish, spreading it evenly. Then I sprinkle half (½ cup) of the shredded cheese over the top, followed by the crushed tortilla chips. I bake it for 15 minutes.
5. After 15 minutes, I add the remaining cheese (½ cup), and bake a few more minutes until it’s melted, bubbly, and golden. Then I let it cool for a few minutes before serving so it sets up nicely.

Notes

• Use freshly shredded cheese — it melts better and tastes fresher.
• Don’t skip draining the beans and corn — you don’t want extra liquid.
• If you like heat, throw in diced jalapeños or a splash of hot sauce.
• I sometimes mix in bell pepper or zucchini pieces for extra veggies.
• Crushed tortilla chips right before baking ensure crispiness — don’t add too early.