What is the one dish that disappears faster than I can make it: my Mexican Chicken Casserole. Seriously, this stuff is like magic. I remember my grandma making something similar when I was a kid, but hers was always a little…bland. So, over the years, I’ve tweaked and perfected it until it’s this creamy, cheesy, slightly spicy explosion of flavor that everyone goes nuts for. If you love enchiladas, but you’re looking for something a little easier, this casserole is your answer. Trust me on this one – you’re going to want to save this recipe.
What is Mexican Chicken Casserole?
What is essentially layers of tortillas, a Creamy Chicken mixture packed with Mexican flavors, and lots of cheese? Instead of individually rolling each enchilada, you just layer everything in a baking dish and bake it until bubbly and golden brown. What is the ultimate comfort food in casserole form? I promise, once you try this, you’ll be adding it to your regular dinner rotation!
Why you’ll love this recipe?
What I love most about this **Mexican Chicken Casserole** is how incredibly versatile it is. First of all, the flavor is out of this world. What are some of the best soft tortillas you’ve ever had? I always add a little bit of chipotle pepper to give it that extra smoky kick, but that’s totally optional. But beyond the amazing taste, it’s so easy to make! What is the best thing about baking in a baking dish? What are some good ways to cook chicken? Add black beans, corn, or bell peppers to the chicken mixture. Use different kinds of cheese. Or, if you feel adventurous, try adding a layer of refried beans to the bottom of the casserole. If you’re a fan of chicken enchilada soup, this casserole is a must-try – it’s like the soup in baked form! What is a good substitute for baked ziti?
How do I make Mexican Chicken Casserole?
Quick Overview
How do I make a Mexican Chicken Casserole? If you’re making tortillas, you’ll layer the chicken mixture, and more cheese in a baking dish. Bake it until it’s bubbly and golden brown, and you’re done! What is the best part about using rotisserie chicken?
Ingredients
For the Chicken:
* 2-3 boneless, skinless chicken breasts (about 1.5 pounds), cooked and shredded. I prefer poaching them for extra tenderness, but rotisserie chicken works great too!
* 1 tablespoon olive oil
* 1 onion, chopped
* 1 bell pepper (any color), chopped
* 1 (15-ounce) can of corn, drained
* 1 (15-ounce) can of black beans, rinsed and drained.
* 1 (10-ounce) can of diced tomatoes and Green Chilies (like Rotel), undrained.
* 1 packet taco seasoning (or homemade – see notes below)!
* 1 teaspoon cumin
* ½ teaspoon chili powder
* Salt and pepper to taste
What is Creamy Sauce?
* 1 (10.75-ounce) can condensed cream of chicken soup.
* 1 cup sour cream (or Greek yogurt for a healthier option – I’ve tried it, it’s great!)
* 12 cup milk (I’ve even used almond milk in a pinch and it’s been delicious!)
* 1 (4-ounce) can diced green chilies, undrained
* 1 cup shredded cheddar cheese, divided
For the Casserole:
* 6-8 flour tortillas (I prefer the medium size)
* 2 cups shredded cheddar cheese (or a Mexican blend), divided into 4 equal portions.
What is the step-by-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. I usually use cooking spray, but you can also grease it with a little bit of olive oil or butter. This helps prevent the casserole from sticking and makes it easier to clean up later.
Step 2: Cook the Chicken and Veggies
If you are using rotisserie chicken, heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. This step is important because it brings out the natural sweetness of the onion and pepper, which adds depth of flavor to the casserole.
Step 3: Add Chicken, Beans, Corn, and Seasonings
Add the shredded chicken, corn, black beans, diced tomatoes and green chilies, taco seasoning, cumin, chili powder, salt, and pepper to the skillet. Stir to combine. I always taste the mixture and adjust the seasonings as needed. Stir to combine and cook for another 5-10 minutes, until heated through. Sometimes I add a little extra chili powder for a spicier kick.
Step 4: Prepare the Creamy Sauce
In a large bowl, combine the condensed cream of chicken soup, sour cream, milk, diced green chilies, and 12 cup shredded cheddar cheese. Mix well until everything is smooth and creamy. I like to use a whisk to make sure there are no lumps in the sauce.
Step 5: Assemble the Casserole
Spread a thin layer of the creamy sauce on the bottom of the prepared baking dish. Then, place 2-3 tortillas on top of the sauce, overlapping as needed to cover the bottom of the dish. Spread half of the chicken mixture over the tortillas, then sprinkle with 12 cup of shredded cheese. Repeat the layers: tortillas, remaining chicken mixture, 12 cup of shredded cheese. Top with remaining tortillas and spread the remaining creamy sauce evenly over the top. Finally, sprinkle with the remaining 1 cup of shredded cheese.
Step 6: Bake
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. I usually check it after about 20 minutes to make sure the cheese isn’t getting too brown. If it is, I loosely cover the casserole with foil for the remaining baking time.
Step 7: Cool & Serve
Let the casserole cool for a few minutes before slicing and serving. This helps the layers set and makes it easier to cut. Garnish with your favorite toppings, such as sour cream, guacamole, salsa, or chopped cilantro.
What should I serve it with?
This **Mexican Chicken Casserole** is pretty hearty on its own, but it’s even better with some delicious side dishes! The coolness of the salad balances out the richness of the casserole. If you want something more substantial, try serving it with some Spanish rice or refried beans. What are some good side dishes to serve with guacamole and tortilla chips? For a party or potluck, I like to set up a topping bar with a variety of options, such as sour cream, salsa, guacamole, chopped cilantro, diced tomatoes, and sliced green onions. My family tradition is to have this with a side of elotes (Mexican street corn) – it’s the perfect complement! And honestly, sometimes I just grab a fork and eat it straight from the baking dish – no sides needed!
What are some of the best ways to make Mexican Chicken Casserole?
I’ve made this **Mexican Chicken Casserole** countless times, and I’ve learned a few tricks along the way. First, don’t overcook the chicken! Why do I prefer poaching the chicken in a casserole? If you add too much chicken mixture, the layers will be too thick, and the casserole won’t cook evenly. I’ve learned this the hard way! When layering the tortillas, make sure to overlap them slightly to prevent any gaps. This will help keep the filling from leaking out. I also recommend using good quality tortillas. If you want to add a little extra flavor, try sautéing some chopped garlic with the onion and bell pepper. What are some of the best cheeses to try? I sometimes add a little cream cheese to the chicken mixture to make it extra creamy. I tested this with pepperjack last month and it was wonderful. It added a bit more of a kick. Can you bake it covered with foil for the first 15 minutes and then uncovered for the last 10-15 minutes to get the cheese nice and bubbly without burning the tortillas?
What are some Storing and Reheating Tips?
Can you make this Mexican Chicken Casserole ahead of time? If you have leftovers, add a few extra minutes to the baking time to ensure it’s heated through. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or bake the entire casserole in a preheated oven at 350°F (175°C) until heated through. For longer storage, you can freeze the casserole for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. I prefer to add cheese after freezing because it adds freshness and helps with flavor loss. Thaw it in the refrigerator overnight before reheating. The only problem is to remember to do so!
What are the most frequently asked questions on Quora
Final Thoughts
What is a Mexican Chicken Casserole? What is the perfect dish to bring to a potluck, to make for a busy weeknight dinner, or simply enjoy on a cozy night in? If you love easy, delicious, and comforting food, then you’re going to love this casserole. If you enjoyed this recipe, be sure to check out my other Mexican-inspired dishes! I have a great recipe for chicken enchilada soup that’s always a hit. I can’t wait to hear how yours turns out!
Mexican Chicken Casserole
Ingredients
Main Ingredients
- 1.5 pounds chicken breasts boneless, skinless
- 1 cup Mexican cheese blend shredded
- 15 ounces black beans drained and rinsed
- 1 cup salsa
- 2 cups tortilla chips crushed
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- Place chicken breasts in a baking dish and bake for 20-25 minutes or until cooked through.
- Shred the cooked chicken using two forks.
- In a large bowl, combine shredded chicken, black beans, salsa, and half of the cheese.
- Transfer the mixture to a casserole dish and top with remaining cheese and crushed tortilla chips.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
