Mexican Chicken Casserole

I 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

1. Preheat your oven to 375°F and lightly grease a 13″ x 9″ baking dish with cooking spray to prevent sticking.
2. 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.
3. 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.
4. Place the dish in the oven and bake it covered for 25 minutes, then uncover and bake for an additional 5-10 minutes or until the cheese is melted and the casserole is bubbling around the edges.
5. 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.
6. Spoon the casserole onto plates and serve warm with your favorite sides.

Step-By-Step Process

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.

Recommended

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.