Cheesy Mexican Chicken Casserole

We’re a casserole-loving family, and this hearty, cheesy Mexican Chicken Casserole is at the top of our list of favorites. It’s made with leftover tortilla chips, tender chicken, a kick of Tex-Mex spices, plenty of cheese, and oodles of flavor. It’s quick, easy and delish, and I just know you’re going to love it!

This is a crazy good casserole. I love that it’s loaded with veggies, tender chicken and black beans for protein, and has plenty of flavor without being too spicy. Want to spice it up? Add extra chipotle powder or more jalapeno.

This cheesy Mexican Chicken Casserole is a perfect choice for potlucks and an excellent way to use leftover chicken. Rotisserie chicken works great, but you can also bake some seasoned boneless chicken thighs if needed.

Feel free to switch up the cheeses to suit your taste. A Tex-Mex or Mexican blend is delicious, but sharp cheddar and Monterey Jack are classic favorites. No matter what you use, it’s going to be great!

Ingredients

• Cooking Spray
• Chicken – Rotisserie chicken, leftover grilled chicken, or seasoned and baked chicken breasts or thighs work well.
• Red onion – You could also use sweet onion, but I like the bite to the red onion.
• Jalapeño – Remove the seeds if you don’t like it too spicy. Want the heat? Use a serrano pepper instead.
• Garlic – Please use fresh garlic, not jarlic.
• Canned black beans – Rinsed and drained.
• Canned Rotel tomatoes – You can use mild or spicy Rotel. No Rotel? Add a 4.5 ounces can of chilis to your grocery list.
• Cream of chicken soup – Just 1 can. I don’t often cook with canned soups but it’s needed in this recipe.
• Corn niblets – I prefer the texture of frozen corn niblets but you could use canned (and drained).
• Sour cream – Cook with full fat sour cream so it doesn’t curdle.
• Chili powder – Chili powder can get stale quickly. Use fresh spices for the best flavor. Toss them after 6 months.
• Ground cumin
• Kosher salt
• Freshly ground black pepper
• Chipotle powder – Optional.
• Tortilla chips – I like the thick tortilla chips in this recipe. You could also use taco shells.
• Cheddar cheese – Sharp cheddar, or use a Tex-Mex blend.
• Monterey Jack cheese – Shredded, divided.
• Fresh cilantro, tomatoes, and avocado – For garnishing the top.

How To Make Mexican Chicken Casserole

1. Preheat your oven to 375°F and lightly coat a 13×9-inch baking dish with cooking spray and set it aside.
2. Combine the cooked cubed chicken, chopped red onion, finely chopped jalapeño (if using), garlic, black beans, undrained Rotel tomatoes, cream of chicken soup, frozen corn, sour cream, chili powder, cumin, salt, and black pepper in a large bowl. Stir until everything is well mixed.
3. Layer half of the chicken mixture evenly into the bottom of the prepared baking dish. Top with half of the crushed tortilla chips, followed by half of both the shredded cheddar and Monterey Jack cheeses. Repeat the layering with the remaining chicken mixture, chips, and cheese.
4. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and continue baking for another 5-10 minutes, or until the cheese is fully melted and the casserole is bubbling around the edges.
5. Let the casserole rest for 5 minutes. Top with chopped cilantro, diced tomatoes, avocado, and additional sliced jalapeño if you like it spicier.
6. Serve warm, either on its own or with your favorite sides.

Step-By-Step Process

Chef Jenn’s Tips

• To save time, use rotisserie chicken—it’s flavorful and cuts down on prep. If you prefer, bake seasoned chicken breasts or thighs, then dice them up.
• For an extra kick, toss in more jalapeños or cayenne pepper.
• Shred your own cheese—it melts better than pre-shredded cheese, which often contains anti-caking agents.
• If you like a crunchy top, save some of the crushed tortilla chips and sprinkle them on top during the last 5 minutes of baking.

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Make It A Meal

This casserole is hearty enough on its own, but it goes wonderfully with sides like Mexican rice, a fresh green salad, or guacamole with tortilla chips. For a fun touch, serve it with margaritas or sparkling lime water.

Storage

This casserole keeps well in the fridge for up to 4 days. Store leftovers in an airtight container and reheat in the oven at 325°F or microwave until heated through. For freezing, portion it into individual servings and store in freezer-safe containers like Souper Cubes for up to 3 months. Thaw in the fridge overnight before reheating.