Mexican Chicken Casserole Recipe

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

Cook Time 20

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

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.
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.
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.
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.
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.