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Easy Mexican Casserole Recipe
Ben Carraoli

Easy Mexican Casserole Recipe

When I first made this Easy Mexican Casserole, 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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!

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. Repeat the layers again, ending with a final sprinkle of cheese on top.
  7. 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.