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Mexican Chicken Casserole Recipe
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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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 9x13-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.