Mexican Chicken Casserole is a delicious and hearty dish that brings together tender chicken, cheesy goodness, and a blend of bold Mexican flavors. You’ll find layers of seasoned chicken, beans, tortillas, melted cheese, and a touch of salsa all baked to perfection. It’s the kind of meal that’s both comforting and full of zest, perfect for any night you want something flavorful but easy.
I love making this casserole because it’s so simple to throw together, and it’s always a hit with family and friends. One of my favorite tricks is to use a mix of cheeses—like cheddar and Monterey Jack—to get that creamy, melty top that everyone loves. Plus, it’s flexible, so I often add whatever veggies I have on hand, like corn or bell peppers, to make it even more colorful.
When I serve this, I usually like to add a dollop of sour cream and some fresh cilantro on top. It brightens up the dish and adds a fresh touch that contrasts nicely with the warm, cheesy layers. This casserole also makes great leftovers, so I often make a double batch—it’s perfect for busy weeknights or when I want to feed a crowd without a lot of fuss.
Key Ingredients & Substitutions
Chicken: Using shredded rotisserie or boiled chicken makes the dish fast and tasty. Leftover chicken works great too. For a vegetarian option, try shredded jackfruit or cooked beans instead of chicken.
Tomatoes with Green Chilies: These add subtle heat and flavor. If you don’t have them, plain diced tomatoes with a pinch of chili powder or chopped jalapeños work well.
Cheeses: Cheddar and Monterey Jack melt beautifully and add richness. You can substitute with pepper jack for a spicy kick or mozzarella if you want a milder taste.
Tortillas: I like corn tortillas for authenticity, but flour tortillas make a softer casserole. If you’re gluten-free, use corn tortillas or skip them for a lower-carb option.
How Do I Get the Perfectly Cheesy and Well-Baked Casserole?
Here’s the key to a great casserole: even layering and baking without drying it out. Follow these tips:
- Mix shredded chicken well with salsa, sour cream, and spices for moist, flavorful layers.
- Fold in torn tortilla pieces gently to soak up the sauce but keep some texture.
- Spread the mixture evenly to help everything bake uniformly.
- Sprinkle cheese evenly on top so it melts perfectly and browns nicely.
- Bake uncovered to get a bubbly, light golden cheese crust—check at 25 minutes.
- Let it rest a few minutes after baking so it firms up and is easier to serve.
With these steps, you’ll have a warm, cheesy, and well-blended Mexican Chicken Casserole every time!
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering and baking the casserole evenly.
- Large mixing bowl – for combining all your ingredients easily without spills.
- Sharp knife and cutting board – to chop cilantro, green onions, and tomatoes for fresh toppings.
- Measuring cups and spoons – helps you get the spices and ingredients just right.
- Oven mitts – important for safely handling the hot casserole dish.
Flavor Variations & Add-Ins
- Try ground beef or turkey instead of chicken for a different protein twist; it’s heartier and still delicious.
- Add black olives or jalapeño slices for extra zing and a bit of spice.
- Swap out some or all sour cream for plain Greek yogurt for a lighter, tangy flavor.
- Mix in sautéed bell peppers or onions for more veggie crunch and sweetness.
How to Make Mexican Chicken Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked chicken, shredded (rotisserie or boiled)
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup salsa (mild or medium, to taste)
- 1 cup sour cream
- 6-8 small corn or flour tortillas, torn into pieces
Seasonings and Cheese:
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 25 to 30 minutes to bake. Let it cool for a few minutes before serving, so the flavors set nicely and it’s easier to serve. Overall, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Ingredients:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking. Tear the tortillas into bite-sized pieces. Chop green onions and cilantro for added freshness later.
2. Mix the Casserole Filling:
In a large mixing bowl, combine shredded chicken, drained diced tomatoes with green chilies, rinsed black beans, corn, salsa, sour cream, green onions, cilantro, chili powder, cumin, garlic powder, salt, and pepper. Stir everything well so the flavors blend evenly.
3. Add Tortillas and Combine:
Gently fold the torn tortillas into the chicken mixture. This will help the tortillas absorb the flavorful sauce and keep the casserole moist.
4. Assemble and Top with Cheese:
Pour the mixture into your prepared baking dish, spreading it out evenly. Sprinkle shredded cheddar and Monterey Jack cheese evenly over the top for that rich, melty finish.
5. Bake Until Bubbling and Golden:
Bake uncovered for 25–30 minutes, or until the cheese has melted fully and turned lightly golden and bubbly. This step brings the dish all together with that wonderful cheesy top.
6. Rest and Garnish:
Remove from the oven and let it cool for a few minutes. Garnish with extra chopped fresh cilantro and diced tomatoes if you like for a pop of color and freshness. Serve warm and enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat dry to avoid excess moisture in the casserole.
Can I Substitute the Tortillas?
Absolutely! Corn tortillas give an authentic flavor, but flour tortillas work well too. For a low-carb option, you can skip the tortillas or use tortilla chips on top for added crunch after baking.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through. If the casserole feels dry, add a little salsa or sour cream before reheating.
Can I Make This Ahead of Time?
Yes! Prepare the casserole fully, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
