Easy Mexican Chicken Casserole Recipe

This casserole is the kind of dinner that shows up to the party wearing sweats and a crown — comforting, a little messy, and wildly satisfying. It’s layers of shredded chicken, beans, corn, melty cheese, and a saucy tomato-chile base baked until everything is cozy and slightly browned on top. Great for weeknights, potlucks, and bribing kids to eat their vegetables (it works, sometimes).

My husband will eat this for breakfast if I let him. True story: I once made it on a Tuesday, and by Wednesday morning there were two slices missing from the fridge because he’d re-heated and declared it “better than the original.” The kids call it “the cheesy chicken dinner,” which is as flattering as it sounds. It’s one of those recipes that started as leftover clean-up and quietly became a household staple — the kind I rely on when life is chaos and I need something that feels like home.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Black Pepper Chicken Recipe

DINNER

Easy Pesto Shrimp Pasta Recipe

DINNER

Delish Hamburger Steaks with Onion Gravy

DINNER

Easy Garlic Parmesan Chicken Meatloaves

I’ve made this casserole in more pans than I care to admit — a baking dish, a Dutch oven, once even a roasting pan when nothing else was clean. It’s forgiving: if your chicken’s dry, toss it with salsa or a little stock before layering. I once swapped in a jar of fire-roasted tomatoes because I was out of salsa and it turned out smokier and glorious — not the original plan but I’ll never go back. Also, don’t skip the rest time after baking; it settles and slices way nicer than when you try to serve lava-hot cheese.

Shopping Tips

– Protein: Rotisserie chicken is your fast-pass here — juicy, seasoned, and shredded with no fuss. Dark meat keeps the casserole moister if you’re cooking from raw.
– Canned Goods: Pick low-sodium black beans or pinto beans and drained fire-roasted tomatoes for extra flavor without watering things down.
– Cheese: A melty cheddar or Monterey Jack blend is foolproof; sprinkle a little queso fresco or cotija at the end for brightness.
– Spices: Fresh-smelling cumin and chili powder make a difference — sniff the jar, and replace if it smells flat or cardboard-y.
– Fresh Herbs: Cilantro at the end lifts everything; buy a small bunch and use the stems for salsa or stock if you don’t want to waste them.

Prep Ahead Ideas

– Shred cooked chicken and store it in an airtight container up to 2 days ahead.
– Mix sauce components (salsa, tomatoes, spices) in a jar the night before so assembly is 5 minutes.
– Pre-grate cheese and keep it chilled in a sealed bag to reduce mess.
– Assemble the casserole, cover tightly, and refrigerate for up to 24 hours; add a few extra minutes to the bake time if chilled straight from the fridge.

✔Time-Saving Tricks

– Use a store-bought rotisserie chicken to skip cooking time entirely.
– Swap frozen corn for fresh — it’s ready right away and adds sweet texture.
– Use canned, drained beans instead of cooking from scratch.
– Assemble and bake in an oven-safe skillet to cut down on dirty dishes and speed up serving.

✔Common Mistakes

– Using watery canned tomatoes without draining — I did this once and the casserole was soupy; drain or simmer the sauce a bit longer to reduce.
– Over-salting before baking — flavors concentrate in the oven, so taste as you go and adjust at the end.
– Baking at too high a temp and burning the cheese — tent with foil if the top browns too quickly, then remove foil to finish.
– Slicing too soon — the filling needs a 10–15 minute rest to set; otherwise you get sloppy, drippy pieces.

What to Serve It With

– Cilantro-lime rice or plain fluffy rice to soak up the sauce.
– A crunchy green salad with lime vinaigrette for contrast.
– Warm tortillas or tortilla chips for scooping and that extra crunch.
– Quick pickled red onions or a scoop of guacamole for brightness.

✔Tips & Mistakes

– Salt toward the end if using salty add-ins like store salsa.
– If it feels dry, drizzle a little chicken stock before baking.
– Want extra crisp? Top with crushed tortilla chips for the last 10 minutes.
– If it’s bland after baking, stir in a spoonful of salsa or a squeeze of lime and reheat.

✔Storage Tips

Store leftovers in an airtight container in the fridge for 3–4 days. The casserole reheats well in the oven or microwave; stovetop with a splash of stock works great to revive it. Freezes beautifully for up to 3 months — thaw overnight in the fridge before reheating. Eating it cold for breakfast? No judgment here; it’s weirdly good folded into scrambled eggs.

✔Variations and Substitutions

– Swap turkey or rotisserie pork for chicken when you’re clearing out the fridge.
– Beans out? Use cooked lentils or extra corn for texture.
– Dairy-free? Use plant-based cheese and a sprinkle of nutritional yeast for savory depth.
– Want heat? Add chopped chipotle in adobo or sliced jalapeños; no-heat? Use mild salsa and add cilantro for freshness.
– No tortillas? Layer thinly sliced potatoes or cooked rice for a different base.

Frequently Asked Questions

Easy Mexican Chicken Casserole Recipe

Comforting layers of saucy shredded chicken, corn tortillas, beans, corn, and melty cheese bake into a crowd-pleasing casserole. Simple prep, big flavor, and perfect for busy weeknights.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 tbsp olive oil for sautéing
• ▢ 0.75 cup diced yellow onion
• ▢ 2 tsp minced garlic
• ▢ 1.5 tsp chili powder
• ▢ 1.25 tsp ground cumin
• ▢ 0.5 tsp smoked paprika
• ▢ 0.5 tsp dried oregano
• ▢ 1.5 cup black beans, drained and rinsed
• ▢ 1.25 cup corn kernels fresh or frozen
• ▢ 10 oz diced tomatoes with green chiles, drained
• ▢ 1.75 cup red enchilada sauce
• ▢ 0.75 cup sour cream
• ▢ 1 tbsp fresh lime juice
• ▢ 3 cup cooked shredded chicken
• ▢ 8 oz corn tortillas, cut into strips about 8–10 small tortillas
• ▢ 1.25 cup shredded Mexican blend cheese
• ▢ 0.5 cup shredded cheese, for topping any melty cheese you like
• ▢ 1 tsp kosher salt adjust to taste
• ▢ 0.5 tsp black pepper
• ▢ 0.25 cup chopped fresh cilantro plus more for serving
• ▢ 0.25 cup sliced jalapeño optional, for heat
• ▢ 0.25 cup sliced green onions for serving

Instructions

Preparation Steps

• Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
• Warm oil in a skillet over medium heat. Soften onion for 3–4 minutes.
• Stir in garlic, chili powder, cumin, paprika, and oregano. Cook 30 seconds until fragrant.
• Add beans, corn, and drained tomatoes. Cook 3 minutes to reduce moisture. Remove from heat.
• Whisk enchilada sauce with sour cream and lime juice in a large bowl.
• Fold in shredded chicken, cilantro, and the warm bean-corn mixture. Season with salt and pepper.
• Spread half the tortilla strips in the dish. Spoon in half the chicken mixture. Add some cheese.
• Repeat layers with remaining tortillas and chicken. Top with the rest of the cheese and jalapeño.
• Cover with foil and bake 20 minutes. Uncover and bake 12–15 minutes until bubbly and lightly browned.
• Rest 10 minutes before slicing. Garnish with green onions and extra cilantro. Serve hot.

Notes

Swap red sauce for green enchilada sauce for a tangy twist, or use flour tortillas if you prefer softer layers. Add sautéed bell peppers for extra veggies. To make ahead, assemble and refrigerate up to 24 hours; add 5–10 minutes to the bake time. Leftovers keep 3–4 days chilled and reheat well in a 350°F oven.

This recipe is an original creation inspired by classic Easy Mexican Chicken Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.