Mexican Chicken Casserole is a simple and tasty dish that combines tender chicken, beans, corn, and a mix of flavorful spices all baked together with melted cheese on top. It’s got a nice touch of warmth and a little bit of a kick, thanks to ingredients like salsa and taco seasoning. The layers of soft tortillas, savory chicken, and gooey cheese make it comforting and filling.
I love making this casserole because it’s easy to throw together, especially on busy nights when I want something satisfying without spending hours in the kitchen. I usually prepare it ahead of time and then pop it in the oven when I’m ready. It’s a family favorite because everyone enjoys the mix of textures and flavors, and it’s a great way to use up leftovers or extra chicken.
My favorite way to serve it is with a dollop of sour cream and some fresh cilantro on top, maybe a side of guacamole or a simple green salad to balance out the dish. It warms everyone up and brings a little bit of fiesta feeling to the dinner table. Whenever I make this casserole, it’s always a hit and turns into that go-to meal we all look forward to.
Key Ingredients & Substitutions
Chicken: Cooked chicken is the star here. I like using leftover rotisserie chicken for ease and flavor. You can also cook and shred chicken breasts or thighs. For a vegetarian option, swap with beans or sautéed mushrooms.
Black Beans & Corn: These add texture and heartiness. Canned black beans and corn work great—just rinse and drain. Frozen corn is fine too. If you want, use pinto beans instead of black beans for a different taste.
Salsa: Salsa brings moisture and spice. Choose mild or medium depending on how spicy you like it. Tomato sauce or enchilada sauce can be alternatives, but salsa adds a nice fresh tang.
Cheese: A mix of cheddar and Monterey Jack melts well and gives a nice flavor combo. Feel free to use pepper jack if you want more heat or mozzarella for a milder taste.
Tortillas: Corn tortillas soak up flavors well and add some bite. If corn isn’t your thing, use flour tortillas in the same way. Just cut into pieces so they blend well.
How Do I Make the Casserole So It’s Not Too Wet or Dry?
Balancing the right moisture level can be tricky. Here’s what I do to keep it perfect:
- Use a good quality salsa with moderate liquid—too watery can make it soggy, too thick can dry it out.
- Add sour cream to add creaminess and help bind the mixture.
- Mix the tortillas thoroughly so they absorb some of the moisture before baking.
- Don’t overcrowd the pan; spread the mixture evenly for even cooking.
- Bake uncovered to allow some moisture to evaporate, but keep an eye on the top so the cheese doesn’t burn.
Letting the casserole rest for a few minutes after baking helps it set, making it easier to serve without falling apart.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and layering your casserole.
- Large mixing bowl – great for combining all your ingredients thoroughly.
- Measuring cups and spoons – helps you get the right balance of spices and liquids.
- Sharp knife and cutting board – for chopping tomatoes, cilantro, and tortillas.
- Spatula or large spoon – makes stirring and spreading the mixture easy.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or turkey for a different protein option that’s still hearty.
- Add diced green chilies or jalapeños to boost heat and add a spicy kick.
- Mix in black olives or chopped green onions for a fresh, briny note.
- Use pepper jack cheese instead of Monterey Jack for added spice and meltiness.
Mexican Chicken Casserole
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded or chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup salsa (mild or medium, depending on preference)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup chopped tomatoes (plus extra for garnish)
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- 1 packet (1 oz) taco seasoning or homemade equivalent
- 4-6 corn tortillas, cut into bite-sized pieces
- 1 tbsp olive oil or vegetable oil
- Optional: sliced jalapeños for heat
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 20-25 minutes for baking, so around 40 minutes total from start to finish. It’s quick enough for a weeknight dinner but tasty enough to serve guests!
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized casserole dish with olive oil or cooking spray to keep the casserole from sticking.
2. Mix the Filling:
In a large bowl, combine the cooked chicken, black beans, corn, salsa, sour cream, taco seasoning, and half of both shredded cheeses. Stir everything gently to mix well.
3. Add Tortilla Pieces:
Fold in the chopped tortillas, letting them soak up some sauce as you stir. This helps bind the mixture nicely.
4. Assemble the Casserole:
Spread the mixture evenly into the greased casserole dish. Then sprinkle the rest of the cheddar and Monterey Jack cheese on top.
5. Bake:
Bake uncovered for 20-25 minutes, until the cheese is melted and bubbling hot.
6. Garnish & Serve:
Let the casserole cool for a few minutes after baking. Sprinkle chopped tomatoes and fresh cilantro on top. Add dollops of sour cream and sliced jalapeños if you like a little heat.
Enjoy your warm, cheesy Mexican Chicken Casserole as it is or alongside a refreshing salad or guacamole!
Can I Use Frozen Chicken in This Casserole?
Yes, you can! Just make sure to fully thaw and cook the chicken beforehand. Thaw it overnight in the fridge or use the defrost setting on your microwave, then shred or chop before adding to the casserole mix.
Can I Make This Mexican Chicken Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly with foil, and refrigerate for up to 24 hours. When ready, bake it straight from the fridge—just add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual servings. Adding a little extra cheese on top before reheating keeps it tasty!
Can I Substitute Flour Tortillas for Corn Tortillas?
Yes! Flour tortillas will work well and tend to be softer. Just cut them into bite-sized pieces the same way. Keep in mind flour tortillas may soak up sauce differently, so adjust moisture with salsa or sour cream if needed.
