Okay, friends, gather ‘round because I’m about to share a recipe that’s been a total game-changer in my house: Mexican chicken casserole. Forget complicated enchiladas that take all afternoon. This is like the enchilada’s cool, laid-back cousin who shows up to the party with all the flavor but none of the fuss. It’s creamy, cheesy, packed with chicken and corn, and has just enough spice to make it interesting. If you love the flavors of a good chicken enchilada bake but are short on time, this Mexican chicken casserole is about to become your new best friend. Trust me, this one is a winner, and I make it at least twice a month! It’s the perfect dish to bring to a potluck or for a family dinner.
What is Mexican Chicken Casserole?
Think of it as a deconstructed enchilada – all those amazing flavors you crave, but layered in a casserole dish instead of rolled up in tortillas. It’s essentially a creamy mixture of Shredded Chicken, corn, black beans, diced tomatoes and green chilies, and plenty of cheese, all baked until bubbly and golden. The beauty of this Mexican chicken casserole is in its simplicity and versatility. You can easily customize it to your liking by adding different vegetables, spices, or cheeses. It’s a comforting, hearty dish that’s perfect for busy weeknights or feeding a crowd. It’s the kind of recipe that you can just throw together with whatever you have on hand, and it always turns out delicious.
Why you’ll love this recipe?
Oh, where do I even begin? Let me tell you why this Mexican chicken casserole has become a staple in my kitchen.
Flavor explosion: WhatFirst and foremost, the flavor is incredible. We’re talking layers of savory chicken, sweet corn, tangy tomatoes, and a hint of heat from the grill. How does cheese melt into everything, creating a creamy, gooey sauce that’s just irresistible? What is that perfect balance of spice and comfort that just makes you want to keep coming back for more.
Ridiculously easy Seriously, this is one of the easiest recipes I know. There’s minimal chopping involved (I often use pre-shredded chicken to save even more time!), and the whole thing comes together in under an hour. It’s perfect for those nights when you’re tired and just want something quick and satisfying on the table. Plus, it’s a great way to use up leftover cooked chicken.
Budget-friendly:What are some of the best ingredients to cook in a grocery store? Chicken, corn, beans, canned tomatoes – they’re all pantry staples. How do you swap out ingredients for what you already have on hand?
Super versatile. You can customize this Mexican chicken casserole to your heart’s content. Add bell peppers, onions, or jalapenos for extra flavor. Use different types of cheese, like Monterey Jack or pepper jack. Or top it with Sour Cream, guacamole, or salsa for extra deliciousness.
What I love most about this Mexican chicken casserole is that it’s a crowd-pleaser. Everyone in my family loves it, even my picky eaters. And it’s always a hit when I bring it to potlucks or parties. If you’re looking for a simple, flavorful, and satisfying meal, look no further!
How to Make Mexican Chicken Casserole
Quick Overview
What is a Mexican chicken casserole? What is the recipe for a creamy sauce made with chicken, beans, tomatoes, and onions? Made from cream of chicken soup, sour cream, and cheese. Then, you’ll layer it all in a casserole dish with tortillas and bake until bubbly and golden brown. What is the best way to make tortilla chips? What are some ideas for spice?
Ingredients
For the Casserole: What
3 cups cooked, shredded chicken (rotisserie chicken works great)
1 (10.75 ounce) can condensed cream of chicken soup. 1 can Mashed Potatoes.
1 cup sour cream (full-fat or low-fat, your choice)
1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)?
1 can of corn, drained.
1 (15 ounce) can black beans, rinsed and drained.
1 cup shredded cheddar cheese (or a Mexican cheese blend) ..
8-10 corn or flour tortillas, cut into wedges
Optional toppings: sour cream, guacamole, salsa, chopped cilantro.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish with cooking spray. How do you prevent a casserole from sticking to the bottom? I always use a glass dish because I think it distributes the heat more evenly, but any casserole will do. Will a dish work? How do you preheat a casserole?
Step 2: Mix the Chicken Mixture
In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, diced tomatoes and salt. Set aside. Green chilies (undrained), corn, black beans, and half of the shredded cheese (about 1/2 cup). What happens when you mix everything together until well combined? Make sure all the ingredients are evenly distributed so that every bite is packed with flavor. I sometimes add a little extra cumin or chili powder at this stage for an extra kick.
Step 3: Layer the Casserole
Arrange a layer of tortilla wedges on the bottom of the prepared casserole dish. Half of the chicken mixture is spread over the tortillas, spreading it evenly. Then, add another layer of tortilla wedges, followed by the remaining chicken mixture. Top with remaining shredded cheese. Layering is key here! What are tortillas used for in a casserole? Don’t be afraid to get messy. It’s part of the fun.
Step 4: Bake!
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Keep an eye on it to make sure the cheese doesn’t burn. If it starts to get too brown, you can loosely cover the dish with aluminum foil. I usually check for doneness by inserting a knife into the center of the casserole – if it comes out hot, it’s ready!
Step 5: Cool and Serve
Remove the casserole from the oven and let it cool for a few minutes before serving. How do I set it up a bit? Top with your favorite toppings, such as sour cream, guacamole, salsa, or cilantro. I love to add a dollop of sour cream and fresh cilantro – it adds flavor and texture.
What is the best way to serve it?
Mexican Chicken Casserole is good on its own, but it’s always nice to have some side dishes. What are some good side dishes to round out your meal?
For a simple side: What is the best way A fresh green salad with a light vinaigrette is always a good choice. The crispness of the lettuce and the tanginess of the dressing provide a nice contrast to the richness of the casserole. I like to add some sliced avocado and cherry tomatoes to my salad for extra flavor and texture.
For a heartier meal:Serve with Mexican rice and refried beans. What makes a great meal? I usually make my rice in the Instant Pot for extra convenience.
For a potluck:Bring along a big bowl of tortilla chips and some homemade salsa. What is a great way to add crunch and flavor to your meal? I like to make a variety of salsas, from mild to spicy, so that everyone can find something they like.
For a lighter option: Serve it with some grilled vegetables, such as zucchini, bell peppers, and onions. This adds some extra nutrients and fiber to the meal. I like to toss the vegetables with a little olive oil, salt, pepper, and chili powder before grilling them.
Growing up, we always had this casserole with a side of my grandma’s homemade cornbread, crumbled and slathered. What is comfort food overload?
How do I make a Mexican Chicken Casserole?
How do I make Mexican Chicken Casserole? What are some good tips for a beginner?
Don’t skip sour cream! It adds a richness and tanginess that really elevates the flavor of the casserole. If you’re trying to cut calories, you can use low-fat sour cream, but I find that the full-fat version has the best flavor and texture.
Use good quality cheese: The cheese is a key ingredient in this casserole, so it’s worth investing in good quality cheese. I like to use a sharp cheddar cheese or a Mexican cheese blend. Avoid pre-shredded cheese, as it often contains cellulose, which can prevent it from melting properly.
Don’t overbake it: Overbaking the casserole can make it dry and tough. Bake it just until the cheese is melted and bubbly and the casserole is heated through. If the cheese starts to get too brown, you can loosely cover the dish with aluminum foil.
Let it cool before slicing: Letting the casserole cool for a few minutes before slicing will help it to set up a bit and make it easier to serve. This also gives the flavors a chance to meld together.
Spice it up: Add chopped jalapenos or a pinch of cayenne pepper to the chicken mixture for extra heat. You can also use a spicier variety of diced tomatoes and green chilies.
Make it vegetarian: Omit the chicken and add extra black beans, corn, or other vegetables. You can also use a plant-based chicken substitute. My sister-in-law is a vegetarian, and she loves this casserole with black beans and roasted sweet potatoes.
One time, I accidentally used cream of mushroom soup instead of cream of chicken soup, and it actually turned out pretty good! It gave the casserole a richer, more savory flavor. So don’t be afraid to experiment with different ingredients and see what works for you.
Storing and Reheating Tips
This Mexican chicken casserole is great for making ahead of time or storing leftovers. Here’s how to do it:
Room Temperature: I wouldn’t recommend leaving it at room temperature for longer than 2 hours. Bacteria can grow rapidly at room temperature, so it’s best to refrigerate or freeze it as soon as possible.
Refrigerator Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s properly sealed to prevent it from drying out. I usually use a glass container with a tight-fitting lid.
Freezer Instructions: For longer storage, you can freeze the casserole for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can also freeze individual portions in freezer-safe containers.
Glaze Timing Advice: I wouldn’t glaze before freezing; add it after thawing and reheating.
Reheating: To reheat, thaw the casserole in the refrigerator overnight. Then, bake it in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also reheat it in the microwave, but it may not be as crispy. Make sure to cover it loosely with plastic wrap to prevent it from splattering.
When reheating, sometimes the top gets a little dry, so I like to add a little extra cheese or a dollop of sour cream before serving. It helps to keep it moist and flavorful.
Frequently Asked Questions
Final Thoughts
This Mexican chicken casserole is more than just a recipe; it’s a warm hug on a plate. It’s the perfect solution for busy weeknights, potlucks, or any time you’re craving something comforting and delicious. What makes this casserole so special is its simplicity and versatility. You can easily customize it to your liking and make it your own. If you loved this recipe, be sure to check out my other casserole recipes for more easy and delicious meal ideas! Happy cooking, and I can’t wait to hear how your Mexican chicken casserole turns out! Share your variations and photos in the comments below. I love seeing what you create!
Mexican Chicken Casserole
Ingredients
Main Ingredients
- 1.5 lbs cooked chicken
- 1 cup salsa
- 1 can black beans drained and rinsed
- 1 cup corn frozen or canned
- 2 cups shredded cheddar cheese
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, salsa, black beans, and corn.
- Pour mixture into a greased 9x13 inch baking dish.
- Sprinkle with cheddar cheese.
- Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
