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Mexican chicken casserole close up.

Mexican Chicken Casserole

Chef Jenn
I absolutely love this Mexican Chicken Casserole! It’s an easy, cheesy, and flavor-packed dish that comes together quickly and bakes to perfection. With tender chicken, hearty ingredients, and a deliciously creamy texture, it’s the ultimate comfort food for busy weeknights or family dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Mexican
Servings 8 servings
Calories 593 kcal

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

Serving: 1.5cupCalories: 593kcalCarbohydrates: 48gProtein: 31gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 91mgSodium: 1167mgPotassium: 482mgFiber: 6gSugar: 3gVitamin A: 821IUVitamin C: 5mgCalcium: 402mgIron: 3mg

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.

Keyword chicken casserole, Easy chicken casserole, Mexican chicken casserole
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