Okay, picture this: it’s a chilly evening, you’re craving something warm and comforting, but the thought of spending hours in the kitchen is… well, less than appealing. That’s where this Mexican Chicken Casserole swoops in to save the day. It’s kind of like a cross between chicken enchiladas and a cheesy lasagna, but with layers of corn tortillas, shredded chicken, salsa, and all the melted cheese your heart desires. Honestly, this Mexican Chicken Casserole is one of those recipes I’ve been making for years, tweaking and perfecting until it’s become a family favorite. It’s the kind of dish that just makes everyone happy, and it’s surprisingly easy to throw together, even on those super busy weeknights.
What is Mexican Chicken Casserole?
Think of this Mexican Chicken Casserole as a warm hug in a dish. It’s essentially layers of corn tortillas smothered in a savory mixture of shredded chicken, salsa, beans, corn, and tons of cheese, baked until bubbly and golden. The beauty of this dish is that it’s incredibly customizable. You can adjust the spice level to your liking, add in your favorite veggies, and even swap out the chicken for ground beef or black beans to make it vegetarian. The name itself pretty much sums it up: Mexican-inspired flavors all nestled together in a casserole dish. It’s the perfect comfort food for any occasion, from a casual weeknight dinner to a potluck with friends.
Why you’ll love this recipe?
Let me tell you, there are so many reasons to fall in love with this Mexican Chicken Casserole. First and foremost, the flavor is just incredible. You’ve got the savory chicken, the tangy salsa, the creamy cheese, all melding together in perfect harmony. It’s a fiesta in your mouth! What I love most about this is how easy it is to make. Seriously, even if you’re not a seasoned cook, you can totally nail this recipe. It requires minimal prep work, and most of the ingredients are pantry staples. I always have most of the ingredients on hand! Plus, it’s super cost-effective. Chicken, tortillas, and cheese are all relatively inexpensive, making this a great option when you’re trying to stick to a budget. And the best part? It’s incredibly versatile. You can serve it as a main course with a side salad, or cut it into smaller squares for a fun party appetizer. It’s also fantastic for meal prepping, as it reheats beautifully. If you’re a fan of dishes like enchiladas, tamale pie or even a good old-fashioned lasagna, this Mexican Chicken Casserole is definitely going to become a new favorite in your rotation.
How do I make Mexican Chicken Casserole?
Quick Overview
Making this Mexican Chicken Casserole is easier than you might think! You’ll start by shredding cooked chicken and mixing it with salsa, beans, corn, and your favorite seasonings. Then, you’ll layer corn tortillas, the chicken mixture, and cheese in a baking dish, repeating until you run out of ingredients. Finally, you’ll bake it until the cheese is melted and bubbly. The best part? You can customize it to your liking with different veggies, cheeses, and spice levels. This method is particularly great because it’s so forgiving – you can’t really mess it up, and it always turns out delicious!
Ingredients
For the Main Casserole: For The Main
1.5 lbs cooked chicken, shredded (I usually use rotisserie chicken to save time) (Also I can’t eat leftovers)
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (10-ounce) can diced tomatoes and green chiles (like Rotel), undrained.
1 (16-ounce) jar salsa (use your favorite level of spiciness!)
1 teaspoon chili powder per teaspoon.
1/2 teaspoon cumin powder. 1 teaspoon
1/4 teaspoon garlic powder. 1 teaspoon saline
1/4 teaspoon onion powder. 1 cup per serving.
10-12 corn tortillas.
3 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend work well)
Optional: chopped cilantro, Sour Cream and guacamole for topping.
How do I get
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray. I always do this step first – nothing’s worse than having everything ready and realizing you forgot everything!
Step 2: Prepare the Chicken Mixture
In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes and green chiles. Set aside. What are salsa, chili powder, cumin, garlic powder and onion powder? I find that using my hands (clean, of course!) to ensure everything is evenly distributed. Mix well. ) helps to really get everything mixed together nicely.
Step 3: Layer the Casserole
Place a thin layer of chicken mixture on the bottom of the prepared baking dish. How do I stop tortillas from sticking? Next, arrange 4-5 corn tortillas over the chicken mixture, slightly overlapping if necessary. Cover the entire bottom of the dish. Spread another layer of the chicken mixture over the tortillas, followed by about 1 cup of shredded cheddar. Serve immediately.
Step 4: Repeat Layers
Repeat layers: tortillas, chicken mixture, and cheese. What are the layers of a t-shirt? For the final layer, top with the remaining shredded cheese. What’s a good crust?
Step 5: Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The foil helps to prevent the top from burning while ensuring the inside is heated through.
Step 6: Cool & Serve
Remove the casserole from the oven and let it cool for a few minutes before slicing and serving. This allows the layers to set a bit, making it easier to cut. Garnish with chopped cilantro, sour cream, and guacamole, if desired. My kids always ask for extra sour cream!
What should I serve it with?
Mexican Chicken Casserole is delicious on its own, but it’s even better with the right amount of tortilla chips. What are What are some of the best ways to serve it up?
For a casual weeknight dinner:What are some good side salads with a light vinaigrette? I love serving this with a dollop of Greek yogurt and fresh cilantro.
For a Fiesta-Themed Party:Serve the casserole with guacamole, pico de gallo, jalapeos, and hot sauce. What are some good ways to use tortilla chips for scooping up leftover chicken?
For a Potluck:What are some great recipes for casseroles? It’s easy to transport and serve, and it can be made ahead of time. What are some good serving spoons to bring with you?
For a Cozy Comfort Meal:A side of Mexican rice and refried beans makes this a complete and satisfying meal. What are some festive margaritas?
My family has this tradition of making it a Mexican themed night. We throw on some music, have some games, and really make an effort to make memories.
What are some of the best ways to make Mexican Chicken Casserole?
What are some tricks to take this Mexican Chicken Casserole from good to bad? What are the top tips for a successful career?
Don’t overcrowd the pan!Make sure you have enough chicken mixture to coat each layer of tortillas, but don’t overcook them. Too much filling can make the casserole soggy.
How do you use quality ingredients?What is the best quality ingredients for a casserole? What are the best salsas and cheeses?
Don’t skip the spice: What are some good The chili powder, cumin, garlic powder, and onion powder add a ton of flavor to the chicken mixture. Don’t be afraid to adjust the amounts to your liking.
Soften the Tortillas: Before layering the tortillas, you can soften them by quickly heating them in a dry skillet or microwave. This will make them more pliable and prevent them from cracking.
Let It Rest: After baking, let the casserole rest for at least 10 minutes before slicing. This allows the layers to set and prevents it from falling apart.
Cheese Choice: I have found that a sharp cheddar cheese actually makes the entire dish pop. My family loves the little bit of extra flavor! You should try!
Storing and Reheating Tips
This Mexican Chicken Casserole is great for meal prepping, as it stores and reheats beautifully. Here’s how to do it:
Storing in the Refrigerator: Let the casserole cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freezing: To freeze the casserole, let it cool completely and then wrap it tightly in plastic wrap and aluminum foil. You can also cut it into individual portions and freeze them separately. It can be stored in the freezer for up to 2-3 months.
Reheating: To reheat the casserole, thaw it in the refrigerator overnight (if frozen). Then, bake it in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. You can also reheat individual portions in the microwave.
If you are planning to freeze I recommend letting the casserole cool completely and then cutting it into squares and wrapping each in foil. Then you can pull one out for lunch and you are good to go!
Frequently Asked Questions
Final Thoughts
I truly hope you give this Mexican Chicken Casserole a try! It’s a recipe that’s near and dear to my heart, and I know it will become a favorite in your household too. It’s the perfect blend of flavors, textures, and comfort, and it’s so easy to make, even on the busiest of days. If you’re looking for other easy and delicious Mexican-inspired recipes, be sure to check out my enchiladas and fajitas! Happy cooking, and I can’t wait to hear how your Mexican Chicken Casserole turns out!
Mexican Chicken Casserole
Ingredients
Main Ingredients
- 1.5 lbs cooked chicken breast shredded
- 1 cup corn frozen or canned
- 1 cup black beans canned, rinsed and drained
- 1 cup salsa your favorite kind
- 1 cup shredded cheddar cheese
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, corn, black beans, and salsa.
- Pour mixture into a greased 9x13 inch baking dish.
- Top with shredded cheddar cheese.
- Bake for 25-30 minutes, or until heated through and cheese is melted and bubbly.
