Cheesy Mexican Chicken Casserole: Your Ultimate Weeknight Dinner

Welcome to our family’s favorite, a dish that truly captures the heart of home cooking with a vibrant Tex-Mex twist: this incredible Cheesy Mexican Chicken Casserole. If you love hearty, flavorful meals that are both simple to make and incredibly satisfying, you’ve found your new go-to recipe. This casserole is generously loaded with tender chicken, wholesome black beans, sweet corn, and a delicious blend of Tex-Mex spices, all brought together under a gooey blanket of melted cheese and crispy tortilla chips. It’s the perfect blend of comfort food and exciting flavors, making it an ideal choice for a busy weeknight dinner or a crowd-pleasing potluck.

What makes this Mexican chicken casserole truly stand out is its fantastic versatility and ease. We designed it to be both flavorful and family-friendly, offering a rich taste without being overly spicy. However, if you’re a fan of extra heat, feel free to crank it up with a dash more chipotle powder or extra jalapeños! It’s also an excellent way to use up leftover cooked chicken, transforming simple ingredients into a spectacular meal with minimal effort.

Whether you opt for a succulent rotisserie chicken or prefer to bake your own seasoned boneless chicken thighs, the results will be phenomenal. The choice of cheese is equally flexible – a store-bought Tex-Mex blend works beautifully, but classic sharp cheddar and Monterey Jack are always a winning combination. No matter how you customize it, this casserole promises a delicious, cheesy, and utterly satisfying experience that your whole family will adore.

Why You’ll Love This Mexican Chicken Casserole

There are countless reasons why this Cheesy Mexican Chicken Casserole has earned its place as a cherished family recipe. Here’s a closer look at what makes it so special:

• Effortless Preparation: This is truly an easy one-dish meal. With minimal chopping and simple mixing, you can have this casserole prepped and in the oven in under 20 minutes, making it perfect for those hectic weeknights when time is of the essence.
• Incredible Flavor Profile: A harmonious blend of chili powder, cumin, and Rotel tomatoes gives this casserole a deeply savory and zesty Tex-Mex flavor. The hint of jalapeño adds a subtle kick that perfectly balances the creamy chicken soup and sour cream.
• Hearty and Filling: Packed with tender chicken, protein-rich black beans, and crunchy tortilla chips, this casserole is incredibly satisfying. It’s a complete meal in itself, ensuring everyone leaves the table feeling full and happy.
• Versatile & Customizable: From adjusting the spice level to swapping out cheeses or adding extra veggies, this recipe is incredibly forgiving and adaptable. It’s a fantastic canvas for your culinary creativity.
• Perfect for Leftovers & Potlucks: This casserole reheats beautifully, making it an excellent option for meal prepping throughout the week. Its generous serving size also makes it a fantastic dish to bring to potlucks, gatherings, or to share with friends and family.
• Budget-Friendly: Utilizing leftover chicken or affordable pantry staples like canned beans and corn, this recipe helps you create a delicious meal without breaking the bank.

Key Ingredients for Your Mexican Chicken Casserole

Gathering the right ingredients is the first step to creating this delightful Mexican Chicken Casserole. Here’s a breakdown of what you’ll need and some helpful tips for each component:

• Cooking Spray: Essential for preventing sticking and ensuring easy cleanup.
• Chicken: For convenience and maximum flavor, a shredded rotisserie chicken is a game-changer. Alternatively, any leftover grilled or baked chicken will work beautifully. If starting from scratch, simply bake some seasoned boneless chicken breasts or thighs until cooked through, then dice or shred them.
• Red Onion: Adds a sharp, vibrant flavor that complements the richness of the casserole. If you prefer a milder taste, a sweet onion can be used, but the red onion offers a distinct “bite” we love.
• Jalapeño: Provides a pleasant, mild heat. Remember to remove the seeds and membranes for less spice. For those who crave more heat, consider adding an extra jalapeño or substituting with a serrano pepper.
• Garlic: Fresh garlic is non-negotiable here! It offers a pungent, aromatic depth that jarred garlic simply cannot replicate.
• Canned Black Beans: A fantastic source of plant-based protein and fiber. Always rinse and drain them thoroughly before adding to the mixture.
• Canned Rotel Tomatoes: These diced tomatoes with green chilies are a cornerstone of Tex-Mex flavor, adding both acidity and a mild spice. You can choose mild or spicy Rotel based on your preference. If Rotel isn’t available, a 4.5-ounce can of diced green chilies mixed with a can of diced tomatoes (drained) makes a good substitute.
• Cream of Chicken Soup: While not typically a staple in all kitchens, this ingredient is crucial for creating the creamy, comforting base of the casserole. It helps bind everything together and adds a familiar richness.
• Corn Niblets: Frozen corn offers the best texture and freshness compared to canned. It adds a touch of sweetness and vibrant color. If using canned, be sure to drain it well.
• Sour Cream: Use full-fat sour cream to ensure a luscious, creamy texture that won’t curdle during baking. It adds a tangy counterpoint to the rich flavors.
• Chili Powder: A fundamental Tex-Mex spice. For the best flavor, make sure your spices are fresh; they tend to lose potency over time. Replace them every 6 months for optimal results.
• Ground Cumin: Earthy and warm, cumin is another essential spice that defines Mexican-inspired dishes.
• Kosher Salt & Freshly Ground Black Pepper: Basic seasonings to enhance all the other flavors. Adjust to taste.
• Chipotle Powder (Optional): For an extra layer of smoky heat, a touch of chipotle powder is highly recommended.
• Tortilla Chips: Thick, sturdy tortilla chips are ideal for this recipe as they hold their crunch better. Crushed taco shells can also be a fun alternative.
• Cheddar Cheese: Sharp cheddar adds a bold, savory flavor. Feel free to use a Tex-Mex or Mexican blend for convenience.
• Monterey Jack Cheese: Known for its excellent melting properties and mild, creamy taste, Monterey Jack complements the cheddar perfectly. Shredded and divided for layering.
• Fresh Garnishes: Chopped fresh cilantro, diced tomatoes, and creamy avocado are perfect for adding a burst of freshness and color before serving. Additional sliced jalapeños can be added for those who enjoy extra spice.

How to Make This Flavorful Mexican Chicken Casserole

Creating this delicious Cheesy Mexican Chicken Casserole is a straightforward process. Follow these simple steps for a perfect meal every time:

1. Prepare Your Baking Dish: Begin by preheating your oven to 375°F (190°C). Lightly coat a 13×9-inch baking dish with cooking spray. This step is crucial for easy serving and cleanup.
2. Combine the Filling: In a large mixing bowl, combine the cubed cooked chicken, chopped red onion, finely chopped jalapeño (if using and adjusted to your preferred spice level), minced fresh garlic, rinsed and drained black beans, undrained Rotel tomatoes, cream of chicken soup, frozen corn niblets, sour cream, chili powder, ground cumin, kosher salt, and freshly ground black pepper. Stir all these ingredients thoroughly until they are well combined and evenly distributed.
3. Layer the Casserole: Spread half of the savory chicken mixture evenly across the bottom of your prepared baking dish. Next, sprinkle half of the crushed tortilla chips over the chicken layer. Follow this with an even layer of half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese. Repeat this layering process with the remaining chicken mixture, tortilla chips, and both types of cheese.
4. Bake to Perfection: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. After 25 minutes, carefully remove the foil and continue baking for another 5-10 minutes. This final baking period allows the cheese to melt fully and become beautifully bubbly and golden brown around the edges, indicating the casserole is perfectly heated through.
5. Rest and Garnish: Once the casserole is out of the oven, let it rest for about 5 minutes. This allows the layers to set slightly, making it easier to serve. Before serving, generously top with fresh chopped cilantro, diced tomatoes, creamy avocado, and extra sliced jalapeños if you desire an additional kick.
6. Serve Warm: Dish out the warm casserole and enjoy it on its own for a complete meal, or pair it with your favorite Mexican-inspired sides.

Step-By-Step Visual Process

Expert Tips for the Perfect Mexican Chicken Casserole

To ensure your Mexican Chicken Casserole turns out absolutely perfect every time, consider these expert tips from Chef Jenn:

• Chicken Prep Made Easy: Save precious time by starting with a pre-cooked rotisserie chicken. Its juicy, seasoned meat adds incredible flavor and drastically cuts down on prep. If you prefer to cook your own, opt for boneless chicken breasts or thighs, season them well, bake until tender, and then dice or shred.
• Amplify the Heat: For those who love a spicy kick, don’t hesitate to add more finely chopped jalapeños to the mixture. A pinch of cayenne pepper or an extra dash of chipotle powder can also boost the heat factor.
• Shred Your Own Cheese: While pre-shredded cheese is convenient, it often contains anti-caking agents that can hinder its melting ability and texture. For the creamiest, meltiest cheese layers, take a few extra minutes to shred your own blocks of cheddar and Monterey Jack.
• Crispy Topping Option: If you adore a crunchy topping, reserve about half a cup of crushed tortilla chips. Sprinkle these over the casserole during the last 5 minutes of baking, after you’ve removed the foil. This ensures they get perfectly golden and crispy without becoming soggy.
• Spice Shelf Life: Remember that ground spices, especially chili powder and cumin, lose their potency over time. For the most vibrant flavor, try to use fresh spices, replacing them every six months to a year.
• No Rotel? No Problem: If you can’t find Rotel tomatoes, simply combine one 10-ounce can of diced tomatoes (drained) with a 4.5-ounce can of diced green chilies for a similar flavor profile.

Variations & Customizations

This Mexican Chicken Casserole is wonderfully adaptable, allowing you to tailor it to your taste and what you have on hand. Here are some ideas for delicious variations:

• Protein Swaps: Not a chicken fan? You can easily substitute cooked ground beef, turkey, or even shredded pork (carnitas style would be fantastic!) for the chicken. For a vegetarian option, double the black beans and add some cooked quinoa or lentils.
• Vegetable Boost: Feel free to add more vegetables to the mix. Diced bell peppers (any color), sliced zucchini, or even a can of drained diced green chilies can be stirred into the chicken mixture for added nutrients and flavor.
• Cheese Combinations: Experiment with different cheeses! Colby Jack, Pepper Jack (for more heat), or a Mexican cheese blend are all excellent choices. A sprinkle of cotija cheese on top after baking can also add a salty, authentic touch.
• Spice Level Adjustment: Beyond adding more jalapeños or chipotle powder, you can incorporate a dash of your favorite hot sauce into the mixture or offer it on the side. A pinch of cayenne pepper also works wonders for extra heat.
• Creaminess Factor: For an even richer, creamier casserole, you can add an extra half-can of cream of chicken soup or a bit more sour cream. For a lighter touch, use reduced-fat sour cream, though be mindful it might slightly alter the texture.
• Alternative Toppings: Beyond cilantro, tomatoes, and avocado, consider serving with a dollop of guacamole, extra salsa, a sprinkle of pickled red onions, or a squeeze of fresh lime juice for brightness.
• Different Crunch: If you don’t have tortilla chips, crushed plain corn chips, or even a layer of soft corn tortillas (cut into strips) can be used for the crunchy layers.

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Make It a Complete Meal: Serving Suggestions

While this Mexican Chicken Casserole is wonderfully satisfying on its own, pairing it with a few simple sides can elevate it into a truly memorable feast. Here are some fantastic serving suggestions:

• Mexican Rice: A classic pairing, a fluffy side of Mexican rice perfectly complements the casserole’s flavors and adds more body to the meal.
• Fresh Green Salad: Cut through the richness of the casserole with a light, crisp green salad dressed with a zesty vinaigrette. It adds freshness and a welcome textural contrast.
• Guacamole and Chips: For an extra dose of creamy goodness, serve with a bowl of homemade guacamole and extra tortilla chips for dipping.
• Salsa and Sour Cream: Offer an assortment of your favorite salsas (mild, medium, or hot) and an extra dollop of sour cream or Greek yogurt for guests to customize their serving.
• Refried Beans: A side of warm, savory refried beans can add another layer of traditional Mexican flavor and heartiness.
• Beverage Pairings: For adults, a refreshing margarita or a crisp Mexican beer would be perfect. For a family-friendly option, sparkling lime water or agua fresca offers a delightful complement.

Storage and Meal Prep Tips

This Mexican Chicken Casserole is not only delicious freshly baked but also holds up wonderfully as leftovers, making it fantastic for meal prep:

• Refrigeration: Store any leftover casserole in an airtight container in the refrigerator for up to 4 days.
• Reheating: To reheat, you can either warm individual portions in the microwave until heated through, or place the entire casserole (covered with foil) in an oven preheated to 325°F (160°C) for about 20-30 minutes, or until bubbling and hot in the center.
• Freezing: This casserole freezes beautifully! Portion it into individual freezer-safe containers for convenient grab-and-go meals, or freeze the entire casserole (unbaked or baked) in a freezer-safe dish wrapped tightly in foil and plastic wrap. It will keep well for up to 3 months. For best results, thaw in the refrigerator overnight before reheating.
• Make Ahead Option: You can assemble the entire casserole (without the tortilla chips on top) ahead of time, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add the crushed tortilla chips and bake as directed, potentially adding an extra 10-15 minutes to the covered baking time since it will be starting from cold.

Mexican Chicken Casserole Recipe

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!

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Recipe Details

• Course: Main Course
• Cuisine: American, Mexican
• Keyword: chicken casserole, easy chicken casserole, Mexican chicken casserole
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 8 servings
• Calories: 602 kcal
• Author: Chef Jenn

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, undrained)
• 1 can cream of chicken soup
• 1 cup corn niblets (frozen)
• ½ cup sour cream (full-fat recommended)
• 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

1. Preheat your oven to 375°F (190°C) and lightly coat a 13″x9″ baking dish with cooking spray.
2. 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.
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 cheeses.
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. 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.
6. Serve warm, either on its own or with your favorite sides.

Chef Jenn’s Notes and 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.

Nutritional Information (Approximate per serving)

Serving: 1.5 cup | Calories: 602 kcal | 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

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Frequently Asked Questions (FAQ) About Mexican Chicken Casserole

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the entire casserole, excluding the top layer of tortilla chips, up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, add the crushed tortilla chips and follow the baking instructions, adding an extra 10-15 minutes to the covered baking time since it will be starting from cold.

What kind of chicken is best to use?

For ultimate convenience and flavor, a pre-cooked rotisserie chicken is highly recommended. You can also use any leftover cooked chicken you have on hand, or simply bake and shred/dice boneless chicken breasts or thighs that have been seasoned. The key is to use cooked chicken.

How can I make this casserole spicier?

There are several ways to increase the heat! You can add an extra jalapeño (or two!), leave some of the seeds in, or swap it for a serrano pepper for a more intense kick. Incorporating a teaspoon of cayenne pepper or an additional ½ teaspoon of chipotle powder into the mixture will also boost the spice level. Serving with a spicy salsa or hot sauce on the side allows everyone to customize their plate.

Can I use a different type of beans?

Yes, while black beans are traditional and delicious, you could certainly substitute pinto beans or kidney beans if you prefer or if that’s what you have in your pantry. Just be sure to rinse and drain them well.

Is it possible to make this casserole vegetarian?

Yes, to make it vegetarian, simply omit the chicken. You can double the amount of black beans and add another can of drained corn or a cup of cooked quinoa or brown rice to ensure it remains hearty and filling. You would also need to use a cream of mushroom soup instead of cream of chicken soup.

Why do you recommend full-fat sour cream?

Full-fat sour cream is recommended because it is less likely to curdle or separate when heated during the baking process, ensuring a smooth, creamy texture in your casserole. While reduced-fat options can be used, they might not yield the same consistent creaminess.

What if I don’t have Rotel tomatoes?

No problem! You can easily create a similar effect by combining one 10-ounce can of diced tomatoes (drained) with one 4.5-ounce can of diced green chilies. This mixture will provide a comparable flavor profile.