Craving comfort food with a zesty twist? Look no further than this mouthwatering Mexican chicken casserole!
This hearty dish combines tender shredded chicken, black beans, and corn with a blend of aromatic spices. The layers of crunchy tortilla chips add the perfect texture.
And don’t even get me started on the melty cheese pull. It’s Instagram-worthy, trust me!
This casserole is a guaranteed winner. It’s comforting, satisfying, and oh-so-delicious!
Why You’ll Love This Mexican Chicken Casserole
Crowd-Pleaser: It’s perfect for gatherings and family dinners, ensuring everyone leaves the table satisfied and happy.
Easy Preparation: This recipe is straightforward and doesn’t require advanced cooking skills. It has simple steps and common ingredients.
Comfort Food: The combination of creamy soup, melted cheese, and crunchy tortilla chips creates a comforting and indulgent dish.
Rich and Savory: The blend of shredded chicken, black beans, corn, and spices results in a rich and savory taste.
Ingredients
- Shredded Cooked Chicken: The star of the show! It’s the perfect protein base for this flavorful casserole.
- Yellow Onion, Garlic, Jalapeño: They lay the foundation for the dish’s savory flavor profile. The jalapeño adds a nice kick of heat.
- Black Beans: Hearty and nutritious, they add texture and depth to the casserole.
- Corn: They bring a pop of color and a touch of natural sweetness to balance the rich, savory flavors.
- Seasonings: I use Kosher salt, chili powder, ground cumin, and black pepper.
- Fire-Roasted Tomatoes: Smoky, vibrant fire-roasted tomatoes add a delightful complexity to the dish.
- Cream of Chicken Soup: It creates a luscious, creamy base and helps bind all the components together.
- Sour Cream: Tangy and rich, it adds a cool, creamy element to complement the spices.
- Crushed Tortilla Chips: They add an irresistible texture and a delightful corn flavor to the casserole.
- Shredded Cheddar and Monterey Jack: Melty, gooey cheese creates a golden, bubbly topping.
How to Make Mexican Chicken Casserole
You won’t believe how easy this casserole is to throw together!
1. Prepare the oven. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. Sauté the vegetables. In a large skillet over medium heat, heat the oil. Cook the onion until slightly tender and just turning golden, about 5 minutes. Add the jalapeño (if using) and garlic and cook until fragrant, about 1 minute more.
3. Mix the ingredients. In a large bowl, mix together the cooked onion mixture, shredded chicken, black beans, corn, salt, chili powder, cumin, black pepper, fire-roasted tomatoes, cream of chicken soup, and sour cream.
4. Layer the casserole. Spread half of the chicken mixture in the prepared baking dish. Top with half of the crushed tortilla chips, cheddar, and Monterey Jack. Repeat the layers with the remaining chicken mixture, tortilla chips, cheddar, and Monterey Jack.
5. Bake. Bake uncovered until the casserole is bubbly and the cheese is melted, about 25 to 30 minutes.
6. Serve. Let stand for 5 minutes before serving. Top with your favorite toppings like chopped fresh cilantro, tomatoes, avocado, and jalapeño slices. Enjoy!
Tips for the Best Mexican Chicken Casserole
These easy tips will make your casserole shine!
- Choose your favorite chicken. Use shredded rotisserie chicken for convenience or cook and shred your own chicken breasts or thighs.
- Spice it up or down. Adjust the amount of jalapeño and chili powder to make the casserole milder or spicier to your liking.
- Try a layering trick. Create two distinct layers of the chicken mixture, chips, and cheese. This gives the best distribution of ingredients and texture in each bite.
- Go wild with toppings. Garnish with fresh cilantro, diced tomatoes, sliced avocado, jalapeños, sour cream, or salsa for added flavor and freshness.
- Make it a fiesta: For a complete meal, serve with a simple green salad, Mexican rice, refried beans, or tortillas on the side.
How to Store
If you have leftovers, follow these steps to store and enjoy it again.
To Store: Place the cooled casserole in an air-tight container or cover the baking dish tightly with plastic wrap. Keep in the refrigerator for up to 3-4 days.
To Freeze: Wrap the cooled casserole tightly in plastic wrap and then aluminum foil, or place in a freezer-safe container. Freeze for up to 3 months, and thaw in the refrigerator overnight before reheating.
To Reheat: For individual portions, microwave on high for 1-2 minutes, stirring halfway through. For the entire casserole, cover with foil and bake at 350°F for 20-25 minutes or until heated through.
More Hearty Chicken Dinners You’ll Love
Crockpot Olive Garden Chicken Pasta
Coconut Chicken Curry
Buffalo Chicken Tacos
Oven-Baked Chicken and Rice
Mexican Chicken Casserole
4
servings15
minutes30
minutes368
This creamy Mexican chicken casserole is always a hit! Loaded with chicken, beans, corn, spices, and tortilla chips, it’s totally irresistible.
Ingredients
2 tablespoons neutral oil
1 medium yellow onion, chopped
1 small jalapeño, stemmed, seeded, finely chopped (optional)
2 cloves garlic, finely chopped
3 cups shredded cooked chicken
1 can (15.5-oz.) black beans, rinsed, drained
1 can (15.25-oz.) corn, drained
1 1/2 teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 can (15-oz.) fire-roasted tomatoes
1 can (10.5-oz.) cream of chicken soup
1 1/4 cups sour cream
2 cups crushed tortilla chips, divided
1 1/2 cups shredded cheddar, divided
1 1/2 cups shredded Monterey Jack, divided
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, heat the oil. Cook the onion until slightly tender and just turning golden, about 5 minutes. Add the jalapeño (if using) and garlic and cook until fragrant, about 1 minute more.
- In a large bowl, mix together the cooked onion mixture, shredded chicken, black beans, corn, salt, chili powder, cumin, black pepper, fire-roasted tomatoes, cream of chicken soup, and sour cream.
- Spread half of the chicken mixture in the prepared baking dish. Top with half of the crushed tortilla chips, cheddar, and Monterey Jack. Repeat layers with the remaining chicken mixture, tortilla chips, cheddar, and Monterey Jack.
- Bake uncovered until the casserole is bubbly and the cheese is melted, about 25 to 30 minutes.
- Let stand for 5 minutes before serving. Top with your favorite toppings like chopped fresh cilantro, tomatoes, avocado, and jalapeño slices. Enjoy!
Notes
- Use shredded rotisserie chicken for convenience or cook and shred your own chicken breasts or thighs.
