Mexican Chicken Casserole is a bold, flavorful, and cheesy baked dish that layers tender chicken, zesty salsa, creamy sauce, and tortillas into a warm and comforting meal. It’s easy to assemble, uses simple ingredients, and is perfect for busy weeknights or potluck dinners.
Why You’ll Love This Recipe
This casserole is packed with Tex-Mex flavor, full of creamy, cheesy goodness, and ready in under an hour. It’s a crowd-pleasing, one-dish meal with protein, carbs, and flavor in every bite. You can also make it ahead, freeze it, or customize it to fit your family’s taste preferences. It’s budget-friendly, comforting, and always a hit.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked, shredded chicken
- Corn tortillas or flour tortillas
- Cream of chicken soup (or homemade alternative)
- Sour cream
- Salsa (mild or spicy, your choice)
- Canned green chilies
- Taco seasoning
- Shredded cheddar cheese
- Shredded Monterey Jack or Mexican blend cheese
- Black beans (optional)
- Corn kernels (optional)
- Chopped green onions or cilantro (for garnish)
directions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken with cream of chicken soup, sour cream, salsa, green chilies, and taco seasoning. Stir until well combined.
- In a greased 9×13-inch baking dish, layer half of the tortillas (cut into halves or quarters to fit), followed by half of the chicken mixture, then sprinkle with shredded cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 1015 minutes, until the cheese is bubbly and golden.
- Let rest for 5 minutes, then garnish with chopped green onions or cilantro before serving.
Servings and timing
Servings: 68
Prep Time: 15 minutes
Cook Time: 3540 minutes
Total Time: 5055 minutes
Variations
- Spicy Kick: Use hot salsa, add jalapeños, or mix in chipotle peppers in adobo.
- Vegetarian Option: Skip the chicken and use black beans, corn, and bell peppers instead.
- Low-Carb Version: Swap tortillas for thin slices of zucchini or use low-carb tortillas.
- Rice Layer: Add a layer of cooked rice or Mexican rice for extra heartiness.
- Creamier Texture: Add a block of softened cream cheese to the chicken mixture.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or bake in a 350°F oven until heated through. To freeze, assemble the casserole but don’t bake it—wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is perfect and saves time. Just shred it and mix it in.
Can I make this ahead of time?
Absolutely. Assemble it up to 24 hours in advance, refrigerate, then bake when ready.
What tortillas work best?
Corn tortillas add traditional texture and flavor, but flour tortillas work too if you prefer a softer casserole.
Can I use homemade cream of chicken soup?
Yes, homemade versions work great if you want to skip the canned option.
Is this dish spicy?
It depends on your salsa and green chilies. Use mild versions for a family-friendly dish or hot ones for extra heat.
What cheese melts best in this casserole?
A mix of cheddar and Monterey Jack or a Mexican blend melts beautifully and adds rich flavor.
Can I freeze leftovers?
Yes, this casserole freezes well. Wrap tightly and freeze for up to 3 months. Thaw before reheating.
How do I make this gluten-free?
Use gluten-free tortillas and ensure all canned ingredients are labeled gluten-free.
What sides go well with Mexican Chicken Casserole?
Serve with a simple salad, Spanish rice, refried beans, or chips and guacamole.
Can I add vegetables to this casserole?
Definitely—try adding sautéed bell peppers, onions, or zucchini for a veggie boost.
Conclusion
Mexican Chicken Casserole is the ultimate comfort food with a zesty, cheesy twist. It’s easy, adaptable, and sure to be a family favorite. With just a few ingredients and one pan, you’ll have a delicious, satisfying meal that’s perfect for any night of the week. Give it a try and make dinner exciting again.
Description
This Mexican Chicken Casserole is packed with shredded chicken, black beans, corn, cheese, and a creamy salsa mixture—all layered with tortilla chips or tortillas and baked until bubbly and golden. It’s comforting, hearty, and loaded with bold Tex-Mex flavor!
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Preheat oven to 375°F (190°C).
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In a large bowl, combine shredded chicken, black beans, corn, Rotel, sour cream, salsa, cumin, chili powder, salt, and pepper. Mix until well combined.
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Grease a 9×13-inch casserole dish.
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Layer half the crushed chips or tortillas on the bottom.
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Spoon half of the chicken mixture on top, then sprinkle with 1 cup of cheese.
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Repeat layers with remaining chips, chicken mixture, and top with the remaining 1 cup of cheese.
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Cover with foil and bake for 25 minutes.
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Uncover and bake another 1015 minutes, or until cheese is melted and bubbly.
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Let rest for 510 minutes before serving. Garnish with cilantro, green onions, or diced avocado if desired.
Notes
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Add jalapeños or hot sauce for extra heat.
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You can swap sour cream for Greek yogurt.
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Leftovers keep well and are great for meal prep!
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Freeze before baking for up to 3 months.
