Mexican Chicken Casserole
Add Preferred SourceI love Southwestern flavors and casseroles, so this is right up my recipe alley! My Mexican Chicken Casserole checks all the boxes and then some. It’s perfect for those busy nights when you want to make something delicious without spending hours in the kitchen. Loaded with tender chicken, black beans, corn, and gooey layers of cheese, this casserole is a hit every time. What I love most is how versatile it is—you can adjust the spice level and toppings to suit your family’s preferences.
This Mexican chicken casserole is more than just a dinner—it’s a flavorful, comforting dish that brings people together. It’s easy to make, full of bold ingredients, and endlessly adaptable to your preferences.
This is a terrific potluck recipe, and a great use of leftover chicken. You can make it with rotisserie chicken, and sometimes I’ll just quickly bake some seasoned boneless chicken thighs to make this dish.
You can also mix and match the cheeses. Use a Tex-Mex or Mexican blend if you like, but my favorite is sharp cheddar and creamy Monterey Jack.
Ingredients
- Cooking Spray
- Chicken – Cubed.
- Red onion – Chopped.
- Jalapeño – Stemmed, seeded; finely chopped (optional), plus more thinly sliced for serving.
- Garlic – Finely chopped.
- Canned black beans – Rinsed and drained.
- Canned Rotel tomatoes – Undrained.
- Cream of chicken soup
- Corn niblets – Frozen.
- Sour cream
- Chili powder
- Ground cumin
- Kosher salt
- Freshly ground black pepper
- Chipotle powder – Optional.
- Tortilla chips – Crushed, divided.
- Cheddar cheese – Shredded, divided.
- Monterey Jack cheese – Shredded, divided.
- Fresh cilantro, tomatoes, and avocado – Optional garnish.
How To Make Mexican Chicken Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 375°F and lightly greasing a 13×9-inch baking dish with cooking spray. This helps prevent sticking and makes cleanup easier later.
In a large mixing bowl, combine the cooked chicken, red onion, jalapeño, garlic, black beans, Rotel tomatoes, cream of chicken soup, corn, sour cream, chili powder, cumin, salt, and pepper. Stir until everything is evenly mixed and well coated in the creamy sauce.
Spread half of the chicken mixture evenly into the prepared baking dish. Sprinkle half of the crushed tortilla chips over the top, followed by half of the cheddar and Monterey Jack cheeses. Repeat the layers with the remaining chicken mixture, tortilla chips, and cheeses to create a hearty, layered casserole.
Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 5–10 minutes, until the cheese is fully melted and the casserole is bubbling around the edges.
Remove the casserole from the oven and let it rest for about 5 minutes before serving. This allows it to set slightly and makes serving easier. Finish with chopped cilantro, diced tomatoes, avocado, or extra sliced jalapeño if desired, then serve warm.
Chef Jenn’s Tips
- Use rotisserie chicken for convenience—it’s flavorful and cuts down on prep time. Or, season and bake chicken breasts or thighs and dice it for the casserole.
- For a spicier kick, add extra jalapeños or a pinch of cayenne pepper to the filling.
- Shred your own cheese for better melting; pre-shredded cheese often contains anti-caking agents that affect texture.
- If you prefer a crunchier topping, reserve some of the crushed tortilla chips and sprinkle them on top in the last 5 minutes of baking.
Make It A Meal
This casserole is hearty enough to be a meal on its own, but it pairs wonderfully with a side of Mexican rice, a crisp green salad, or a bowl of guacamole with tortilla chips. For a festive dinner, serve it alongside a pitcher of margaritas or sparkling lime water.
Storage
Mexican chicken casserole is perfect for leftovers. Store any remaining casserole in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F or in the microwave until warmed through. For freezing, portion the casserole into individual servings and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Mexican Chicken Casserole
Ingredients
- cooking spray
- 3 cups cooked chicken cubed
- 1 cup red onion chopped
- 1 jalapeño stemmed, seeded, finely chopped
- 2 cloves garlic finely chopped
- 1 can black beans rinsed and drained
- 1 can Rotel tomatoes 9.5-10 ounce can
- 1 can cream of chicken soup
- 1 cup corn niblets frozen
- 1/2 cup sour cream
- 2 teaspoon chili powder
- 2 teaspoon ground cumin
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon chipotle powder optional
- 3 cups tortilla chips crushed
- 1 ½ cups cheddar cheese shredded and divided
- 1 ½ cups Monterey Jack cheese shredded and divided
- fresh cilantro chopped for serving
- tomatoes chopped for serving
- avocado chopped for serving
Instructions
- Preheat your oven to 375°F and lightly grease a 13" x 9" baking dish with cooking spray to prevent sticking.
- Combine the cooked chicken, red onion, jalapeno, garlic, black beans, Rotel tomatoes, cream of chicken soup, corn niblets, sour cream, chili powder cumin, and salt and pepper in a large bowl and mix well to combine.
- Spread half of the chicken mixture evenly across the bottom of the prepared baking dish. Sprinkle with half of the crushed tortilla chips, followed by half of the cheddar and Monterey Jack cheeses. Repeat the layers with the remaining chicken mixture, chips, and cheeses.
- Place the dish in the oven and bake covered for 25 minutes, then uncover and bake an additional 5-10 minutes or until the cheese is melted and the casserole is bubbling around the edges.
- Remove the casserole from the oven and let it rest for 5 minutes. Top with chopped cilantro, diced tomatoes, avocado, and additional sliced jalapeño if desired.
- Spoon the casserole onto plates and serve warm with your favorite sides.
Notes
Chef Jenn’s Tips
- Use rotisserie chicken for convenience—it’s flavorful and cuts down on prep time. Or, season and bake chicken breasts or thighs and dice it for the casserole.
- For a spicier kick, add extra jalapeños or a pinch of cayenne pepper to the filling.
- Shred your own cheese for better melting; pre-shredded cheese often contains anti-caking agents that affect texture.
- If you prefer a crunchier topping, reserve some of the crushed tortilla chips and sprinkle them on top in the last 5 minutes of baking.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
