Mexican Chicken Casserole
Cheesy, flavorful, and packed with hearty ingredients, this Mexican Chicken Casserole is perfect for busy weeknights. It’s an easy, one-dish meal loaded with tender chicken, zesty spices, and creamy layers that everyone will love. Serve it with your favorite toppings for a crowd-pleasing dinner!
Servings: 8 servings
Calories: 602kcal
Ingredients
- cooking spray
- 3 cups cooked chicken cubed
- 1 cup red onion chopped
- 1 jalapeño stemmed, seeded, finely chopped
- 2 cloves garlic finely chopped
- 1 can black beans rinsed and drained
- 1 can Rotel tomatoes 9.5-10 ounce can
- 1 can cream of chicken soup
- 1 cup corn niblets frozen
- ½ cup sour cream
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon chipotle powder optional
- 3 cups tortilla chips crushed
- 1 ½ cups cheddar cheese shredded and divided
- 1 ½ cups Monterey Jack cheese shredded and divided
- fresh cilantro chopped for serving
- tomatoes chopped for serving
- avocado chopped for serving
Instructions
- Preheat your oven to 375°F and lightly coat a 13"x9" baking dish with cooking spray.
- In a large bowl, combine the 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. Stir until everything is well mixed.
- 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 cheeses.
- 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.
- Once done, let the casserole rest for 5 minutes. Top with chopped cilantro, diced tomatoes, avocado, and additional sliced jalapeño if you like it spicier.
- Serve warm, either on its own or with your favorite sides.
Notes
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.
Nutrition
Serving: 1.5cup | Calories: 602kcal | Carbohydrates: 50g | Protein: 32g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 1172mg | Potassium: 578mg | Fiber: 7g | Sugar: 4g | Vitamin A: 881IU | Vitamin C: 10mg | Calcium: 418mg | Iron: 4mg